Hot and sour noodles After the instant noodles were invented in Japan, the same method was introduced for hot and sour noodles in Sichuan. One example is Baijia Instant Noodles. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic. The preparation for hot and sour noodles is relatively easy and quick if you have all the right ingredients handy. For these
Guizhou cuisine for four or five days to allow proper fermentation. Pickled cabbage and radish are served as side dishes, and popular to be consumed with noodles and rice-noodles. The sour soup broth (), representative of Guizhou cuisine with unique sourness, is a cooking heritage from the Miao people. It is the secret to create the famous Guizhou dish 'fish in sour soup'. The broth is normally made from the fermentation of rice, rice wine, wild tomatoes, red pepper, garlic and ginger. Spicy dipping sauce () is crucial in daily dinning of Guizhou people. It is made by mixing chili pepper, garlic,