In the culinary landscape of Chinese hotpot traditions, a distinctive sour flavor profile from Guizhou province is capturing national attention and taste buds. Unlike the familiar numbing spiciness of Sichuan hotpot, Guizhou’s signature sour soup hotpot offers a uniquely tangy fermentation-based broth that has evolved from regional specialty to national phenomenon.
The fermentation process begins in massive earthen jars at production facilities like those operated by Yumeng Group in Kaili, where the traditional preparation methods meet modern demand. This sour soup base has achieved remarkable commercial success, ranking first in both positive reviews and repurchase rates on Tmall’s e-commerce platform as of December 1st.
Social media platforms, particularly Douyin (China’s version of TikTok), have played a pivotal role in the dish’s popularity explosion. The hashtag “Guizhou sour soup” has amassed over 300 million views, with users sharing restaurant experiences across China and homemade recipe attempts from those seeking to recreate the distinctive flavor after visiting Guizhou.
The epicenter of this culinary movement remains Kaili, located in the Qiandongnan Miao and Dong autonomous prefecture, where the aroma of fermentation permeates the air and sour soup establishments range from street stalls to full-service restaurants. The region’s cultural heritage intertwines with its culinary traditions, creating a food experience that transcends mere sustenance to become a cultural ambassador for Guizhou province.
This growing national appreciation represents how regional Chinese cuisines are gaining wider recognition through digital platforms, transforming local specialties into national trends while maintaining their cultural authenticity and traditional preparation methods.