Sour Soup Fish Hotpot - A Guizhou Staple

If you think eating the fish is the whole point of sour soup fish, you would be mistaken. The fish is merely the beginning of the meal. With Guizhou neighboring Sichuan, hotpot has also become a deeply rooted way of eating in this mountainous province. Sour soup fish is not only a standalone dish, but also the foundation of an entire hotpot experience. Once the fish is eaten, vegetables, mushrooms, tofu, and other ingredients gradually make their way into the bubbling broth, soaking up the sour and savory flavors. No Guizhou hotpot is complete without its dipping sauce. Unlike the sesame oil-heavy dipping sauces more common in Sichuan, Guizhou versions are often built from douchi (fermented black soybeans), chili powder, fermented tofu, zhe’ergen (fish mint root), fresh herbs, and other seasonings. The final touch comes from ladling a spoonful of sour soup directly into the mixture, loosening the paste while bringing everything together. The result is surprisingly complex, acidic yet deeply savory, refreshing enough to keep you eating while still rich enough to satisfy.