Miao compatriots to eat sour food, in the Guizhou Miao village in there "for three days without eating acid, walk to bandy" (describe unable to walk) statement. In the acid food, especially in Fish in Sour Soup this dish of the most famous.
According to historical records, Miao making Fish in Sour Soup long-standing, its production method is: prior to the flour and mix thoroughly wash rice water amount, with slow fire heating constantly stir until almost boiling, pour into the soil when the jar and cover the jar mouth, until the 4 - 6 days fermentation sour into sour soup, every time after again to the altar to join the new rice water, so that the next time.
In the production of Fish in Sour Soup, first the sour soup into the pot, and add ginger, salt, garlic, tomato sauce, with high fire boil, will live to bile immediately placed in sour soup to cook 15 to 20 minutes Fish in Sour Soup. If cooking time is longer, the taste better, the soup is more fresh. Miao Fish in Sour Soup biggest characteristic is: even if boiled dry pot, never paste bottom of the pot, and the fish can't cook.
Miao Fish in Sour Soup is a delicacy in Miao people summed up in life, because of its simple production method, delicious, delicious appetizers, soup after eating fresh, has now extended to chicken, duck soup soup. Sour dishes in recent years also out of Miaoling mountain, become a unique diet landscape in many large and medium-sized city, and has been more and more popular.
Some restaurant, the hotel also specially made "Guizhou Fish in Sour Soup" signs. While some Food on Fish in Sour Soup can be said to be a eat like, two eat hearty, three had wanted to come back again. Do not believe, you can go to Beijing and other big city bustling street look, "Guizhou Fish in Sour Soup" everywhere. If you love Fish in Sour Soup, might as well do it yourself, simple operation, the flavour will be inferior to the restaurant.
苗族同胞爱吃酸食，在贵州的苗寨中就有“三天不吃酸，走路打罗圈”（形容走路无力）的说法。在酸食菜肴中，尤其以酸汤鱼这道菜最为有名。 
    据史料记载，苗家制作酸汤鱼由来已久，其制作方法是：事先将少量的面粉与淘米水调匀，用文火加温不断搅匀，直至快沸腾时将其倒入土坛中并盖好坛口，待其4－6天发酵其味变酸即成酸汤，每次取用后即又向坛中加入新的淘米水，以便下一次使用。 
    在制作酸汤鱼时，先将酸汤倒入锅中，并加入生姜、食盐、大蒜、西红柿等作料用猛火煮沸后，将活鱼去胆立即放入酸汤中煮15～20分钟即成酸汤鱼。若煮的时间更长，则其味更佳、其汤更鲜。苗家酸汤鱼最大的特点是：即使煮干锅，也决不会糊锅底，且鱼肉不会煮散。
    苗家酸汤鱼是苗族人民在长期的生活中总结出来的一道佳肴，因其制作方法简单、美味可口、食后开胃、味美汤鲜，现已延伸到酸汤鸡、酸汤鸭等。酸味菜肴近年来还走出苗岭深山，在许多大中城市成为一道独特的饮食风景线，并已越来越受到人们的欢迎。
    一些酒家、饭店还特意打出了“贵州酸汤鱼”的招牌。而一些美食者对酸汤鱼可以说是一吃喜欢，二吃开怀，三吃还想再来。不信，诸位可到北京等大城市繁华的街 道上看一看，“贵州酸汤鱼”举目可见。假如您爱吃酸汤鱼，不妨自己动手制作，操作简单，味道一定不逊色于大酒家。]