Fishermen's Sour Broth · Wine-Lees Vinegar
Zaopo Cu (Wenchang Wine-Lees Sour Soup)
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The sour base is made from the leftover lees of rice-wine brewing, fermented a second time; locals compare it to Thai tom yum.
A spicy-sour vinegar broth with chili and garlic, into which seafood, offal or noodles are dipped and cooked; you drink the broth first, then add ingredients.
Why it's made this way: Born in Puqian town, Wenchang, as a fishermen's boat condiment; until the 1990s vendors carried it through the streets on shoulder poles. Wenchang listed the technique as city-level heritage in 2024.
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Part of World of Street Food — 3425 dishes from 118 countries.
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