Core Viewpoint - Guizhou's sour soup, a traditional flavor, is undergoing modernization and industrialization, supported by government, enterprises, and research institutions, becoming a model for rural revitalization and food industry integration [1][2][15]. Summary by Sections Traditional Flavor and Cultural Significance - Sour soup, a traditional flavor from the Yunnan-Guizhou region, is closely linked to Miao culture and is made from local ingredients like "hairy spicy fruit" tomatoes and Erjing Tiao peppers [2]. - The sour soup fish-making technique was recognized as a national intangible cultural heritage in 2021, highlighting its cultural importance [2]. Industrialization and Technological Support - In 2024, a modern factory for sour soup production will be established in Taijiang County, supported by local government and the Chinese Academy of Agricultural Sciences [2]. - The factory, covering approximately 20,000 square meters, will utilize modern production lines to enhance efficiency and product quality [2]. Economic Impact on Local Farmers - The introduction of the Miaomiao Food factory has increased the local demand for peppers, with the factory purchasing them at 2.2 yuan per kilogram, higher than the market price [4][6]. - The area for planting raw materials has expanded from 8,000 mu to 50,000 mu, benefiting 85% of low-income families through various income sources [7]. Supply Chain and Employment Opportunities - The factory has created nearly 100 jobs, with a significant portion going to local women, and has increased the average annual income of local farmers by 4,800 yuan [11]. - The local agricultural service center is encouraging larger farmers to support smaller ones, fostering a cooperative farming environment [7]. Technological Advancements in Production - Researchers have developed a second-generation composite fermentation agent, reducing the fermentation period from 3-24 months to just 7 days, while maintaining the traditional flavor [10][11]. - The factory's production line has an annual capacity of 12,000 tons, with plans to expand to over 40,000 tons [11]. Market Potential and Growth - The sour soup market is rapidly growing, with over 8,700 restaurants featuring "sour soup" in their names, and a growth rate of over 40% in related establishments from 2023 to 2024 [6][14]. - The total investment in 16 sour soup-related projects in Taijiang County is 2.418 billion yuan, indicating strong market confidence and potential for further development [13]. Strategic Partnerships and Future Plans - Miaomiao Food is part of a broader strategy by Guoquan Food to integrate agricultural production, processing, and market expansion, creating a comprehensive supply chain [14]. - The success of the sour soup project is seen as a replicable model for modernizing other traditional fermented foods, such as pickles and soy milk [14][15].

Core Insights - The article discusses the modernization and industrialization of Guizhou's traditional sour soup, which has been recognized as a national intangible cultural heritage, and highlights the collaboration between local government, agricultural research institutions, and enterprises to enhance the production and marketability of this product [1][9]. Group 1: Industry Development - The sour soup industry in Guizhou is experiencing significant growth, with over 8,700 restaurants featuring "sour soup" in their names as of Q1 2024, reflecting a growth rate of over 40% from 2023 to 2024 [3]. - The area dedicated to growing raw materials for sour soup in Taijiang County has expanded from 8,000 mu to 50,000 mu, benefiting 85% of low-income families through land rent, labor income, and equity [3]. - In early 2025, 16 projects related to the sour soup industry were signed in Taijiang County, with a total investment of 2.418 billion yuan, covering research, production, logistics, and market expansion [7]. Group 2: Company Initiatives - Miaomiao Food, a subsidiary of Guoquan Food, has established a smart factory in Taijiang County with a production capacity of 12,000 tons per year, which is expected to exceed 40,000 tons with the second phase of construction [6][7]. - The factory sources local chili peppers at a price of 2.2 yuan per jin, which is higher than the market average, to ensure quality and support local farmers [2]. - Miaomiao Food's sales structure includes approximately 30% from online channels and 70% from offline channels, with Guoquan's nationwide stores being a core distribution channel [7]. Group 3: Technological Advancements - The development of a second-generation composite bacterial agent has reduced the fermentation period of sour soup from 3-24 months to just 7 days, while maintaining the traditional flavor profile [5][6]. - The collaboration with the Chinese Academy of Agricultural Sciences has focused on identifying and cultivating advantageous fermentation strains to enhance the production process [4][5]. Group 4: Economic Impact - The establishment of Miaomiao Food has created nearly 100 jobs, with 60% of these positions filled by local women, contributing to an increase in average annual income for local farmers by 4,800 yuan [6]. - The local community is encouraged to shift from traditional crops to chili pepper cultivation, driven by the stable sales channels provided by the factory [3].