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].

酸汤，作为一种云贵地区"以酸代盐"的传统风味，其制作技艺与苗族文化息息相关。红汤酸汤，正是以 贵州本地的西红柿"毛辣果"及二荆条辣椒、木姜子等为主要原料腌制而成。 依托酸汤为底的酸汤鱼制作技艺在2021年被列入国家级非物质文化遗产代表性项目名录，如今，这碗酸 汤正经历一场产业的现代化蜕变：为引进优质企业、将贵州传统技艺与现代食品产业紧密结合，2024 年，贵州酸汤的原产地之一台江县在当地政府支持下，选定了一块空地并削去了半座山头，腾挪出来的 空间得以让企业建成上万平方米的工厂，为当地农产品找到销路。 这背后是多方聚成的合力。为巩固脱贫攻坚成果，2021年12月，在中央部委和中国农业科学院在乡村振 兴指导下，邀请中国农业科学院农产品加工研究所进入到台江县进行科技帮扶工作。作为帮扶成果之 一，苗苗酸汤食品智能化工厂（下称"苗苗食品"）在2024年6月落地台江县，厂房面积约两万平方米， 全部使用现代化生产车间及生产线。 辣椒的新销路 天眼查显示，苗苗食品由锅圈食品（02517.HK）旗下子公司控股，知识产权方面拥有发明授权专利3 条、商标信息23条。锅圈食品相关负责人表示，之所以在贵州大山深处投产建厂，是因为酸汤这 ...