At the table
Use a spoon for the soft pieces and broth. Let a small portion cool before eating; the inside may be hotter than the surface.
The greens can be salty and sour. Confirm the broth and added fats before choosing a vegetarian serving. Recipes vary; confirm the actual ingredients if you have dietary restrictions.
Soft-cooked greens and a light broth are easy to portion as a side soup; cool it and check for optional additions.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Wet and dried sour greens are both used. Some versions include young potatoes and corn.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Tangy preserved-greens flavor.
- Chili heat
- Texture
- Soft cooked greens in a light soup.
- How it’s made
- Rinse and chop the sour greens, then boil them into a soup with seasoning.
Wet and dried sour greens are both used. Some versions include young potatoes and corn.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Liangshan Yi food traditions in Sichuan.
Ask if they have it first
请问你们有凉山酸菜汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Sour greens at the shared table
Sour-greens soup has a place in Liangshan Yi hospitality, from everyday meals to gatherings and celebrations. Its tang comes from preserved greens, used wet or dried. That familiar sour note helps explain why a seemingly simple bowl matters alongside the richer dishes on the table.