Guizhou Sour Soup Industry Refines Fermentation Strains and Cellar Technology; Annual Output Exceeds RMB 10
Guizhou sour soup, a traditional fermented food from the Qiandongnan Miao and Dong Autonomous Prefecture, has moved toward standardized production through technological innovation. Guizhou Yumeng Food Group reached nearly 40,000 tons of capacity in 2025 with output value of RMB 534 million, screening two core fermentation strains in 2020 to stabilize flavor. With more than 70 producers, annual capacity of 270,000 tons and comprehensive annual output exceeding RMB 10 billion, the industry now supplies chains including Yonghui Superstores and Haidilao restaurants.
Guizhou sour soup is a traditional food that arose in areas such as the Qiandongnan Miao and Dong Autonomous Prefecture because of the region's long historical salt shortage. It is made from tomatoes, red chilies, Litsea cubeba, ginger and other ingredients, which are crushed, sealed in jars and fermented for three to six months. In the past, because the process relied on natural fermentation and experiential skill, it was difficult to ensure consistent taste and flavor in large-scale production, and sour soup long remained a local specialty.
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