THE SOURFISH ORIGINATES IN CHONGQING BUT IS NATIONAL AND EVEN OVERSEAS. THE SOUR VEGETABLES USED ARE NOT THE WHITE-CRACKED CABBAGE TYPE IN THE NORTHEAST, BUT THE BLUE VEGETABLES IN THE SOUTH. AFTER FERMENTATION, THE NUTRIENTS INCREASE THE ACID INSTEAD OF LOSS. LACTATE PROVIDES AN ACUPUNCTURE AND ABLAZE, PROMOTES APPETITE, HELPS DIGESTION, AND PROMOTES HUMAN ABSORPTION OF IRON. FISH IS RICH IN HIGH-QUALITY PROTEINS, WITH A BODY ABSORPTION RATE OF 96 PER CENT, AND CAN PROVIDE ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D FOR HUMANS; FISH FATS ARE MOSTLY UNSATURATED FATTY ACIDS, WHICH CAN REDUCE CHOLESTEROL WELL ENOUGH TO PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE, SO THAT THEY CAN LIVE LONG AND HEALTHY LIVES. SO THIS SIMPLE, NUTRITIOUS SOURFISH IS SUITABLE FOR THE WHOLE FAMILY. I BOUGHT THE SOUR SAUCE FROM THE MARKET IN DOWNTOWN GUANGXI WHEN I WENT ON A TRIP TO GUILIN AFTER THE FALL. ALL KINDS OF SOUR SOYBEANS AND SOY-CREAS OR SOMETHING WERE BOUGHT AT THE TIME. A THOUSAND MILES AWAY FROM HOME, I'VE BEEN PACKED IN SMALL PACKAGES WITH A VACUUM MACHINE, AND I'VE EATEN ENOUGH FOR A WINTER, AND SOME OF THEM ARE STILL INTACT. I'M NOT TIRED OF EATING ALL WINTER'S SOUR VEGETABLES. QUILLIN'S SOUR CUISINE IS ALSO FRESH AND FRAGRANCE, AND THE LAST THREE-POUND BIG GRASSFISH AND A DISH AND A BOWL OF RED FRIES ARE ALL EATEN UP。
