User:Chen Mingbo

Contents

Chapter 1 General Introduction

1.1 Research Background

1.2 Research Significance

Chapter 2 Historical Origin and Features

2.1 Origin

2.2 The Development Characteristics of Different Historical Periods

2.3 Production Process

2.4 Core Ingredients and Flavor Characteristics

Chapter 3 The Dilemma of Inheritance

3.1 Lack of Inheritors

3.2 Lack of Innovation in Production and Flavor

3.3 Backward Marketing and Dissemination Methods

Chapter 4 Solutions to the Inheritance of Sour Fish Soup with Litsea Cubeba

4.1 Innovation of High-end and Diversified Products

4.2 Innovation of Dissemination and Experience Methods

4.3 Application of Digital Technology (AIGC + Smart Catering System)

Reference

Terms

Questions

Answers

Introduction

Research Background

 Intangible cultural heritage (ICH) is the outstanding traditional culture of a country and a nation, and traditional food production techniques, as an important part of ICH, carry the dietary culture memory and living wisdom of ethnic groups. With the acceleration of urbanization and the popularization of modern catering, traditional food techniques are facing the impact of standardized production and fast food culture. Sour Fish Soup with Litsea Cubeba, a representative traditional food of ethnic minorities such as the Dong, Miao, and Tujia in Southwest China (especially in Guizhou, Hunan, and Guangxi), has a long history of inheritance. Its unique sour-savory flavor, nutritional collocation, and production craftsmanship are an integral part of ethnic cultural identity. In the new consumption environment, how to adapt this traditional food to modern tastes and communication methods, and realize the inheritance and development of its craftsmanship and culture, has become an urgent issue to be solved.

Research Significance

 From a practical perspective, as a carrier of ethnic dietary culture, the production technique of Sour Fish Soup with Litsea Cubeba not only reflects the environmental adaptation wisdom of ethnic minorities (such as using local ingredients and preserving food through sour fermentation) but also plays an important role in promoting ethnic cultural exchange, boosting rural tourism economy, and inheriting traditional dietary concepts. This paper sorts out the historical origin, production process, and current development status of Sour Fish Soup with Litsea Cubeba, analyzes the difficulties encountered in its inheritance, and explores innovative development paths. It is not only conducive to arousing public attention to the protection of traditional food ICH but also provides practical references for the inheritance of similar traditional food techniques. From a cultural perspective, this research helps to excavate the cultural connotation behind the food, such as the connection between dietary customs and ethnic rituals, the philosophy of harmonious coexistence with nature, and enrich the research system of ethnic dietary culture.

Historical Origin and Features

Origin

 Sour Fish Soup with Litsea Cubeba is a traditional characteristic food with a history of thousands of years, popular among ethnic minorities such as the Dong, Miao, and Tujia in Southwest China. Its origin is closely related to the geographical environment and living habits of the ethnic minority areas. Southwest China is dominated by mountainous terrain, with humid climate and abundant water resources, which are suitable for the growth of fish, sour ingredients (such as wild sour fruits, tomatoes), and litsea cubeba (a unique aromatic spice in the region). In ancient times, due to the underdeveloped transportation and limited food preservation methods, ethnic minorities gradually developed the method of making sour fish soup—using sour fermentation to preserve fish meat, and adding litsea cubeba to enhance flavor and remove fishy smell. This cooking method not only solved the problem of food preservation but also formed a unique flavor that suits the local people's taste of "loving sour and spicy".

 Litsea cubeba, as the soul ingredient of this dish, has been used by ethnic minorities in Southwest China as a spice and medicinal herb since ancient times. According to historical records, as early as the Tang Dynasty, litsea cubeba had been recorded in medical books such as "Tang Ben Cao", and its application in diet was widely spread among ethnic groups. With the integration of ethnic cultures, the production technique of Sour Fish Soup with Litsea Cubeba was continuously inherited and improved, and gradually became a representative dish of ethnic minority catering culture. In 2022, the production technique of "Dong Sour Fish Soup" (a typical type of Sour Fish Soup with Litsea Cubeba) was included in the list of intangible cultural heritage at the provincial level in Guizhou Province, marking its important status in traditional cultural protection.

The Development Characteristics of Different Historical Periods

Ancient Period (Before the Qing Dynasty): Origin and Formation

 In the ancient period, the production of Sour Fish Soup with Litsea Cubeba was mainly for self-consumption and ethnic rituals. Due to the harsh living environment, ethnic minorities relied on local resources to make food. The production of sour fish soup was relatively simple: fresh fish was marinated with salt and sour ingredients (such as wild sour plums, fermented glutinous rice soup) and stored in earthen jars for fermentation. When cooking, it was boiled with ginger, garlic, chili, and litsea cubeba. At this stage, the dish was not only a daily meal but also an important part of ethnic rituals such as weddings, festivals, and ancestor worship—serving sour fish soup to guests was a symbol of hospitality and respect. The flavor of the dish was mainly sour and spicy, focusing on practicality and adaptability to the environment.

Modern Period (Late Qing Dynasty to Early 21st Century): Inheritance and Popularization

 With the gradual opening of ethnic minority areas and the increase of population mobility, the production technique of Sour Fish Soup with Litsea Cubeba began to spread beyond the ethnic group. During this period, the production process became more refined: the selection of fish was more stringent (preferring fresh carp, grass carp, or local wild fish), the fermentation time was adjusted according to the climate, and the matching of ingredients was more diverse (adding tofu, vermicelli, wild vegetables, etc.). Litsea cubeba was no longer only used as a spice but also its processing method was improved—drying and grinding into powder to make it more convenient to use. In addition, with the development of rural tourism in Southwest China, Sour Fish Soup with Litsea Cubeba became a must-try dish for tourists, and many local families began to operate small restaurants, promoting the popularization of this dish. However, the production technique was still mainly passed down orally and through hands-on teaching within families, with strong regional limitations.

Contemporary Period (21st Century to Present): Challenges and Transformation

 In the 21st century, with the impact of modern catering culture and standardized food production, the development of Sour Fish Soup with Litsea Cubeba has faced new challenges. On the one hand, the traditional handmade production method is time-consuming and labor-intensive, making it difficult to meet the needs of large-scale consumption; on the other hand, young people in ethnic minority areas are increasingly influenced by urban life, and fewer are willing to learn the traditional production technique. However, with the rise of cultural tourism and the emphasis on intangible cultural heritage protection, this dish has also gained new development opportunities. Some local governments and enterprises have begun to sort out and promote its production technique, and some restaurants have introduced improved versions of Sour Fish Soup with Litsea Cubeba to adapt to the tastes of a wider audience. At the same time, it has been featured in food programs and social media, gradually becoming a well-known ethnic characteristic food.

= Production Process

 The production process of Sour Fish Soup with Litsea Cubeba is complex and has strong traditional characteristics, with the core focusing on "sour fermentation" and "flavor blending". The main steps are as follows:

1. Preparation of Raw Materials: Select fresh fish (usually carp, grass carp, or local wild fish, weighing 1-2 kg is appropriate), remove scales, gills, and internal organs, and wash thoroughly; prepare sour ingredients (fermented sour soup, sour bamboo shoots, tomatoes, wild sour fruits), litsea cubeba (fresh or dried), ginger, garlic, chili, green onions, tofu, vermicelli, and other auxiliary ingredients; prepare seasonings such as salt, monosodium glutamate, and pepper.

2. Processing of Fish: Cut the cleaned fish into 3-5 cm thick pieces, add an appropriate amount of salt and rice wine, mix well, and marinate for 15-20 minutes to remove the fishy smell; some traditional methods will also ferment the fish pieces with sour soup for 1-3 days to make the fish meat more tender and sour.

3. Preparation of Sour Base: Heat the pot with oil, add ginger, garlic, and chili and stir-fry until fragrant; add sour soup, sour bamboo shoots, and chopped tomatoes, boil on high heat, then turn to low heat and simmer for 10-15 minutes to fully release the sour flavor; add an appropriate amount of water to adjust the concentration of the soup.

4. Cooking the Soup: Put the marinated fish pieces into the sour base, bring to a boil on high heat, then turn to low heat and cook for 8-10 minutes until the fish meat is cooked through; add litsea cubeba (fresh litsea cubeba can be added 3 minutes before serving to retain its fragrance, while dried litsea cubeba can be added earlier), and season with salt and monosodium glutamate.

5. Adding Auxiliary Ingredients: According to personal taste, add tofu, vermicelli, wild vegetables, etc., and cook for 3-5 minutes until the auxiliary ingredients are cooked; sprinkle with chopped green onions before serving.

 The key techniques of the production process lie in two aspects: one is the control of fermentation time and temperature (the fermentation temperature is usually 15-25℃, and the time varies from 1 day to 1 week according to the taste requirements), which directly affects the sour flavor and freshness of the fish meat; the other is the use of litsea cubeba—its dosage should be adjusted according to the amount of fish and personal taste, generally 5-10 grams per 1 kg of fish, to achieve the effect of enhancing flavor and removing fishy smell without overwhelming the taste. The traditional production tools mainly include earthen jars (for fermentation), iron pots (for cooking), and wooden shovels (for stirring), which retain the original flavor of the food.

Core Ingredients and Flavor Characteristics

=== Core Ingredients and Their Characteristics - Fish: The choice of fish is crucial to the taste of the soup. Fresh carp or grass carp are preferred because of their tender meat, few bones, and good absorption of sour and spicy flavors. In some ethnic minority areas, local wild fish (such as loach and crucian carp) are also used, which adds a unique flavor to the soup.

- Litsea Cubeba: As the soul ingredient, litsea cubeba is a deciduous shrub of the Lauraceae family, mainly produced in Southwest China. Its fruits have a unique aromatic flavor, combining citrus, mint, and spice notes. It not only can remove the fishy smell of fish meat but also adds a special fragrance to the soup. From the perspective of traditional Chinese medicine, litsea cubeba has the effects of warming the stomach and dispelling cold, which is suitable for the humid climate in Southwest China.

- Sour Ingredients: Sour soup (fermented from glutinous rice or rice), sour bamboo shoots (fermented from fresh bamboo shoots), and tomatoes are the main sour ingredients. The sour flavor is natural and mellow, without adding artificial sour agents. Fermented sour ingredients also contain probiotics, which are beneficial to intestinal health.

- Other Auxiliary Ingredients: Ginger, garlic, and chili not only enhance the flavor but also dispel cold and dampness; tofu and vermicelli absorb the soup's flavor, making the nutrition of the dish more balanced.

Flavor Characteristics

 Sour Fish Soup with Litsea Cubeba has a unique flavor of "sour, savory, fragrant, fresh, and slightly spicy", which is in line with the dietary preferences of ethnic minorities in Southwest China. The sour flavor is the main tone, which is natural and not harsh, coming from the fermentation of sour ingredients and the marination of fish meat; the savory flavor comes from the fish meat and soup base, which is rich and mellow; the fragrance is mainly from litsea cubeba, which is fresh and refreshing, making the whole dish have a unique aromatic flavor; the fresh flavor is from the fresh fish and the umami substances released during the cooking process; the slight spicy flavor is moderate, which enhances the taste without being overwhelming. The soup is clear and bright, the fish meat is tender and smooth, and the combination of sour, spicy, and fragrant flavors is harmonious, which not only stimulates the appetite but also has a warming effect, suitable for consumption in humid and cold environments.

The Dilemma of Inheritance

Lack of Inheritors

 The inheritance of the production technique of Sour Fish Soup with Litsea Cubeba mainly relies on family inheritance and oral teaching, but at present, there is a serious shortage of inheritors. On the one hand, the traditional production process is complex and time-consuming—fermenting the fish meat and sour base takes several days, and the control of temperature, time, and ingredients requires rich experience, which makes young people who are accustomed to fast-paced life lack patience to learn. On the other hand, the income from inheriting this technique is relatively unstable. Most traditional practitioners operate small restaurants or stalls in rural areas, with limited business scale and low economic benefits, which is difficult to attract young people to engage in this industry for a long time. In addition, with the urbanization of young people in ethnic minority areas, many young people leave their hometowns to work and study, and have little chance to contact and learn traditional production techniques, leading to the risk of discontinuity in the inheritance of the technique.

Lack of Innovation in Production and Flavor

 In the context of diversified modern catering, the production and flavor of Sour Fish Soup with Litsea Cubeba lack innovation, which restricts its development. In terms of production, most practitioners still adhere to the traditional handmade method, which has low production efficiency and is difficult to meet the needs of large-scale catering and standardized quality control. Some restaurants that try to scale production often use artificial sour agents and frozen fish to replace traditional fermentation and fresh fish, resulting in a significant decline in the flavor and quality of the dish. In terms of flavor, the traditional Sour Fish Soup with Litsea Cubeba is mainly sour and spicy, with a single flavor, which is difficult to adapt to the tastes of different groups of people (such as children, the elderly, and people who do not eat spicy food). There is a lack of innovative flavors such as non-spicy, tomato-flavored, and mushroom-flavored, which makes it difficult to expand the consumer group. In addition, the form of the dish is relatively single, mostly served as a soup dish, and there is a lack of diversified product development such as instant sour fish soup, sour fish soup noodles, and sour fish soup rice, which limits its market coverage.

Backward Marketing and Dissemination Methods

 The marketing and dissemination of Sour Fish Soup with Litsea Cubeba are relatively backward, and its brand influence and market awareness are not high. In terms of marketing channels, most sales rely on physical stores (small restaurants, farmhouses) in ethnic minority areas and rural tourist attractions, with a single sales channel and limited coverage. Online sales are mainly carried out through e-commerce platforms such as Taobao and JD.com by individual households, with insufficient professional operation (such as simple product packaging, lack of brand promotion, and imperfect after-sales service), resulting in low online sales volume. In terms of dissemination methods, the traditional dissemination mainly relies on word of mouth and tourist experience, with slow dissemination speed and limited scope. Although some food programs and social media have promoted it, the content of the promotion is relatively superficial, focusing more on the introduction of taste and less on the excavation and dissemination of its cultural connotation and production technique. In addition, there is a lack of unified brand building and standardization, and the quality of products from different practitioners varies greatly, which affects consumers' trust and recognition of the dish.

Solutions to the Inheritance of Sour Fish Soup with Litsea Cubeba

Innovation of High-end and Diversified Products

Product Diversification

 Based on the traditional production technique, expand the product line to meet the needs of different consumer groups and consumption scenarios. On the one hand, develop instant products such as vacuum-packed sour fish soup base, instant sour fish noodles, and sour fish soup rice, which are convenient for urban consumers to cook quickly; on the other hand, launch innovative flavors such as non-spicy sour fish soup (suitable for children and the elderly), tomato-flavored sour fish soup (suitable for consumers who like sweet and sour taste), and mushroom-flavored sour fish soup (suitable for health-conscious consumers), enriching the flavor choices. In addition, develop high-end products such as "premium wild fish sour soup" and "handmade fermented sour soup gift box", using high-quality ingredients and traditional fermentation techniques, positioning them as high-end gifts and catering ingredients to improve product added value.

Integration with Modern Catering

 Cooperate with chain restaurants, hotels, and catering brands to launch Sour Fish Soup with Litsea Cubeba as a featured dish, and adjust the production process and flavor according to the brand's positioning and consumer groups. For example, cooperate with light food restaurants to launch low-oil and low-salt healthy sour fish soup; cooperate with hot pot restaurants to launch sour fish soup hot pot base, expanding the application scenarios of the dish. At the same time, carry out cross-border innovation, such as combining with Western food to launch sour fish soup pasta, or combining with desserts to launch sour fish soup-flavored snacks, attracting young consumers with innovative forms.

Innovation of Dissemination and Experience Methods

Diversification of Dissemination Channels

 Make full use of modern media platforms to carry out multi-dimensional dissemination. First, cooperate with food bloggers, short video creators, and live streamers on Douyin, Kuaishou, and Bilibili to shoot videos about the production process, cultural connotation, and taste experience of Sour Fish Soup with Litsea Cubeba, and carry out live streaming of product sales to increase brand exposure. Second, cooperate with travel platforms and cultural media to integrate the dish into ethnic minority cultural tourism routes, and promote it through travel guides, cultural documentaries, and other forms, linking it with ethnic customs, scenic spots, and other resources to form a cultural dissemination matrix. Third, hold cultural activities such as "Sour Fish Soup with Litsea Cubeba Festival" and "Traditional Food Craftsmanship Competition" in ethnic minority areas, inviting inheritors, chefs, and food lovers to participate, and enhancing the influence of the dish through on-site production, taste evaluation, and craft exchange.

Enhancement of Experience-oriented Dissemination

 Build experience platforms to let consumers participate in the production process and deepen their understanding of the culture. On the one hand, set up "traditional food experience workshops" in rural tourist attractions and cultural parks, inviting inheritors to teach consumers how to make sour fish soup from scratch, including fish processing, sour base fermentation, and litsea cubeba blending, so that consumers can personally experience the charm of traditional craftsmanship. On the other hand, combine with ethnic cultural experience activities (such as Dong folk songs, Miao silver ornaments display), create a "food + culture" immersive experience scene, so that consumers can not only taste delicious food but also understand the ethnic culture behind the dish, enhancing the sense of cultural identity and dissemination willingness.

Application of Digital Technology (AIGC + Smart Catering System)

Application of AIGC in Recipe and Packaging Innovation

 In the digital innovation of Sour Fish Soup with Litsea Cubeba, AIGC (Artificial Intelligence Generated Content) can play an important enabling role. By collecting a large number of traditional recipes, flavor data, and consumer taste preferences, build a special deep learning database, and use AIGC to intelligently generate innovative recipes, such as low-sugar, low-salt healthy versions, seasonal limited flavors (spring wild vegetable sour fish soup, winter medicinal herb sour fish soup), etc., to meet the personalized and diversified taste needs of modern consumers. In terms of product packaging design, AIGC can generate packaging patterns integrating ethnic cultural elements (Dong embroidery, Miao batik) and food characteristics, improving the artistic sense and cultural connotation of packaging, and helping to build a high-end brand image. At the same time, AIGC can generate promotional copy, short video scripts, and live streaming scripts suitable for different media platforms, improving the efficiency and professionalism of cultural dissemination.

Construction of Smart Catering and Digital Experience System

 Use smart catering technology to realize the standardized and efficient production of Sour Fish Soup with Litsea Cubeba. Develop an intelligent fermentation control system to accurately control the temperature, humidity, and time of sour base and fish fermentation, ensuring the stability of flavor and quality, and solving the problem of uneven quality caused by manual experience. Combine with AR (Augmented Reality) and VR (Virtual Reality) technologies to build a virtual experience platform: through AR technology, consumers can scan the product packaging to view the 3D animation of the production process and cultural introduction of sour fish soup; through VR technology, create a virtual ethnic minority village scene, allowing users to immersive experience the whole process from ingredient picking to soup cooking, enhancing the interactivity and interestingness of cultural dissemination.

Application of Blockchain in Traceability and IP Protection

 Introduce blockchain technology to build a full-process traceability system for Sour Fish Soup with Litsea Cubeba products. Record the core information such as the origin of raw materials (fish, litsea cubeba, sour ingredients), fermentation process, cooking parameters, and inheritor information on the blockchain, forming an unalterable digital identity. Consumers can check the traceability information by scanning the code, which enhances the trust in product quality and cultural authenticity. At the same time, blockchain technology is used to protect the intellectual property rights of traditional recipes and craftsmanship, prevent the plagiarism and counterfeiting of innovative products, and provide a solid guarantee for the inheritance and market-oriented development of intangible cultural heritage craftsmanship.

References

[1] Li Y, Wang H. Digital inheritance model of traditional ethnic food intangible cultural heritage—A case study of Dong sour soup fish[J]. Journal of Ethnic Culinary Culture, 2025, 8(2): 45-52. [2] Zhang M. Application research of AIGC in innovative design of traditional food packaging[J]. Packaging Engineering, 2025, 46(12): 89-94. [3] Liu T, Chen L. Research on the live broadcast communication path of intangible cultural heritage food—Taking Guizhou litsea cubeba sour fish soup as an example[J]. News Research Guide, 2024, 15(6): 112-114. [4] Yang X. Innovation and development path of traditional ethnic food under the background of cultural tourism integration[J]. Tourism Research, 2024, 36(3): 78-83. [5] Zhou C. Summary of research on Dong nationality sour soup fish craftsmanship[J]. China Condiment, 2023, 48(9): 189-192. [6] Wu Y. A brief discussion on the historical origin and inheritance status of Southwest ethnic sour fish soup[J]. Folk Art, 2022, (4): 67-70. [7] Zhao L, Huang J. Inheritance dilemma and countermeasures of traditional food craftsmanship of ethnic minorities in mountainous areas[J]. Agricultural Economics, 2025, (11): 56-59. [8] https://baike.baidu.com/item/木姜子酸汤鱼 / 5678902 [9] https://www.ichchina.cn/food/dong-sour-soup-fish

Terms

Litsea cubeba 木姜子 Sour Fish Soup with Litsea Cubeba 木姜子酸汤鱼 Intangible cultural heritage 非物质文化遗产 Fermented sour soup 发酵酸汤 Sour bamboo shoots 酸笋 Ethnic dietary culture 民族饮食文化 AIGC (Artificial Intelligence Generated Content) 人工智能生成内容 AR (Augmented Reality) 增强现实 VR (Virtual Reality) 虚拟现实 Blockchain 区块链 Smart catering system 智慧餐饮系统 Flavor blending 风味调配 Fish fermentation 鱼肉发酵 Sour base 酸汤基底 Ethnic cultural tourism 民族文化旅游 Traceability system 溯源系统 Instant food base 即食底料 Immersive experience 沉浸式体验 Traditional craftsmanship inheritance 传统技艺传承 Product innovation 产品创新

Questions

1.What is Sour Fish Soup with Litsea Cubeba? 2.What is the core production process of Sour Fish Soup with Litsea Cubeba? 3.What are the core ingredients and flavor characteristics of this dish? 4.What are the main dilemmas in the inheritance of its craftsmanship? 5.How to realize the innovative inheritance and development of Sour Fish Soup with Litsea Cubeba?

Answers

1.Sour Fish Soup with Litsea Cubeba is a representative traditional food of Dong, Miao, Tujia and other ethnic groups in Southwest China, with a history of thousands of years. It takes fresh fish as the main ingredient, uses fermented sour soup, sour bamboo shoots and other natural sour ingredients, and adds litsea cubeba as the core spice. It is famous for its unique sour, fragrant, fresh and slightly spicy flavor. In 2022, the production technique of its typical variety "Dong Sour Fish Soup" was included in the provincial intangible cultural heritage list, carrying rich ethnic dietary culture and living wisdom.

2.The core production process includes five steps: raw material preparation, fish processing (marination or fermentation), sour base cooking (stir-frying accessories and boiling sour ingredients), soup cooking (adding fish and controlling litsea cubeba input time), and adding auxiliary ingredients. The key techniques lie in the precise control of fermentation temperature and time, as well as the reasonable dosage and adding timing of litsea cubeba, so as to ensure the coordination of sour flavor, fish freshness and litsea cubeba aroma.

3.The core ingredients include fresh fish (carp, grass carp or wild fish), litsea cubeba (soul spice), fermented sour soup and sour bamboo shoots (main sour sources), supplemented by ginger, garlic, chili, tofu and vermicelli. Its flavor is characterized by "sour, savory, fragrant, fresh and slightly spicy": natural mellow sourness from fermentation, rich umami from fish and soup, fresh and unique aroma from litsea cubeba, moderate spiciness to enhance taste, with bright soup color and tender fish meat.

4.The main inheritance dilemmas are: first, lack of inheritors, complex traditional craftsmanship and unstable income make young people reluctant to learn; second, lack of innovation, single flavor and product form, difficult to adapt to modern consumption needs, and standardized production easily leads to flavor degradation; third, backward marketing and dissemination, relying on physical stores and word of mouth, insufficient online operation, lack of brand building and cultural connotation dissemination.

5.The innovative inheritance paths include: first, product innovation, developing diversified instant products, new flavors and high-end gift boxes, and integrating with modern catering formats; second, communication innovation, using short video, live broadcast and other new media, holding cultural festivals and building immersive experience workshops; third, digital empowerment, applying AIGC to recipe and packaging innovation, using AR/VR to build virtual experience platforms, and using blockchain to achieve product traceability and intellectual property protection.

木姜子酸汤鱼

目录

第一章 总论

1.1 研究背景

1.2 研究意义

第二章 历史渊源与特点

2.1 起源

2.2 不同历史时期的发展特点

2.3 制作工艺

2.4 核心原料与风味特征

第三章 传承困境

3.1 传承人断层

3.2 工艺与风味创新不足

3.3 营销与传播方式落后

第四章 木姜子酸汤鱼传承发展对策

4.1 高端化、多元化产品创新

4.2 传播与体验模式创新

4.3 数字技术应用（AIGC+智慧餐饮系统）

参考文献

专业术语

思考题

参考答案

第一章 总论

1.1 研究背景

非物质文化遗产是一个国家和民族优秀传统文化的重要载体，传统饮食制作技艺作为非遗的重要组成部分，承载着民族的饮食记忆与生存智慧。随着城镇化加快与现代餐饮普及，传统饮食技艺正受到标准化生产、快餐文化的强烈冲击。

木姜子酸汤鱼是我国西南地区贵州、湖南、广西一带侗族、苗族、土家族等少数民族的代表性传统美食，传承历史悠久。其独特的酸辣鲜香风味、营养搭配与制作技艺，是民族文化认同的重要组成部分。在新消费环境下，如何让这一传统美食适配现代口味与传播方式，实现技艺与文化的可持续传承与发展，已成为亟待解决的现实问题。

1.2 研究意义

从实践层面看，木姜子酸汤鱼制作技艺作为民族饮食文化的重要载体，既体现了少数民族因地制宜、利用酸发酵实现食材保鲜的生存智慧，也在促进民族文化交流、带动乡村旅游经济、传承传统饮食观念等方面具有重要价值。

本文系统梳理木姜子酸汤鱼的历史渊源、制作工艺、发展现状，分析其传承面临的现实困境，并探索创新性发展路径，既有助于提升公众对传统饮食类非遗的保护意识，也可为同类传统饮食技艺的传承提供实践参考。

从文化层面看，本研究有助于挖掘美食背后的文化内涵，如饮食习俗与民族礼仪的关联、人与自然和谐共生的理念等，进一步丰富民族饮食文化研究体系。

第二章 历史渊源与特点

2.1 起源

木姜子酸汤鱼是流传于我国西南侗族、苗族、土家族等少数民族的传统特色美食，已有上千年历史。其形成与当地山地多、气候湿润、水系发达的地理环境密切相关。当地盛产鱼类、野生酸果、番茄、酸笋等原料，也盛产具有特殊芳香的木姜子。

古代交通不便、保鲜条件有限，少数民族先民逐渐形成以酸发酵延长鱼肉保存时间、搭配木姜子去腥增香的烹饪方式，既解决了食材保鲜问题，也形成了契合当地“嗜酸喜辣”的饮食偏好。

木姜子作为灵魂香料，自古既是调味香料，也是药用植物。据史料记载，唐代《唐本草》中已有木姜子的药用记载，其在饮食中的应用在西南各民族间广泛流传。随着民族文化不断交融，木姜子酸汤鱼制作技艺持续传承与改良，逐渐成为西南少数民族饮食文化的标志性菜品。2022 年，其典型品类“侗族酸汤鱼制作技艺”被列入贵州省省级非物质文化遗产代表性项目名录，标志着其文化保护地位正式确立。

2.2 不同历史时期的发展特点

古代时期（清代以前）：起源与形成阶段

这一时期酸汤鱼主要用于日常自食与民族礼仪活动。受生存条件限制，制作工艺较为朴素：鲜鱼以盐、野生酸梅、发酵米汤等腌制，陶罐密封发酵；烹饪时加入姜、蒜、辣椒、木姜子同煮。酸汤鱼不仅是日常主食，也是婚礼、节庆、祭祀等重要场合的礼仪菜品，用以待客体现尊重与热情。风味以酸辣为主，强调实用性与环境适应性。

近代时期（清末至21世纪初）：传承与普及阶段

随着民族地区逐步开放、人口流动增加，酸汤鱼技艺开始跨区域、跨民族传播。制作工艺不断精细化：选鱼更严格，多用鲜活鲤鱼、草鱼或本地野生鱼；发酵时间随气候灵活调整；配料更加丰富，增加豆腐、粉条、野菜等；木姜子也发展出晒干、磨粉等加工形式，便于储存使用。

伴随乡村旅游兴起，木姜子酸汤鱼成为游客必尝特色菜，大量家庭式小餐馆涌现，推动了菜品普及。但技艺传承仍以家族口传心授为主，地域局限明显。

当代时期（21世纪至今）：挑战与转型阶段

进入21世纪，在现代餐饮与标准化生产冲击下，木姜子酸汤鱼发展面临新挑战：传统手工制作耗时费力，难以满足规模化消费需求；少数民族青年受城市生活方式影响，愿意系统学习传统技艺的人持续减少。

与此同时，文旅融合发展与非遗保护政策为其带来新机遇。地方政府与企业开始系统整理、推广其制作技艺，部分餐饮企业推出改良版以适应更广泛消费群体；借助美食节目、短视频平台传播，木姜子酸汤鱼逐渐成为全国知名的民族特色美食。

2.3 制作工艺

木姜子酸汤鱼制作工艺复杂、传统性强，核心在于酸汤发酵与风味调*。主要流程如下：

1. 原料准备

选用1–2kg鲜活鲤鱼、草鱼或本地野生鱼，去鳞、去鳃、去内脏洗净；准备发酵酸汤、酸笋、番茄、野生酸果等酸味原料；鲜/干木姜子、姜、蒜、辣椒、葱、豆腐、粉条等辅料；盐、味精、胡椒等调味品。

2. 鱼肉处理

鱼切3–5cm块状，加盐、米酒拌匀腌制15–20分钟去腥；传统工艺中部分会将鱼块入酸汤发酵1–3天，使肉质更嫩、酸味更足。

3. 酸汤底制作

热锅放油，下姜、蒜、辣椒爆香；加入酸汤、酸笋、番茄块，大火煮沸后转小火熬10–15分钟，充分释放酸香；加适量清水调整浓度。

4. 煮制入味

将鱼块放入酸汤，大火煮沸后转小火煮8–10分钟至熟透；加入木姜子（鲜木姜子宜出锅前3分钟投放以保香气，干木姜子可提前投放），加盐、味精调味。

5. 辅料添加与成菜

依口味加入豆腐、粉条、野菜等煮3–5分钟至熟，出锅撒葱花即可。

关键技艺要点 - 发酵温度通常控制在15–25℃，时间1天至1周不等，直接决定酸味与鲜度。 - 木姜子用量一般为每千克鱼5–10g，需兼顾去腥增香与不压本味。 传统器具以陶罐（发酵）、铁锅（煮制）、木铲（搅拌）为主，利于保留本味。

2.4 核心原料与风味特征

核心原料及特点

- 鱼类：以鲤鱼、草鱼为佳，肉质细嫩、刺少、易吸味；部分地区使用泥鳅、鲫鱼等野生鱼，风味更具地域特色。 - 木姜子：樟科植物果实，具有独特的柑橘+薄荷+辛香复合香气，去腥增香效果显著，中医认为可温中散寒，适配西南潮湿气候。 - 酸味原料：以糯米/大米发酵酸汤、酸笋、番茄为主，酸味自然柔和，不含人工酸味剂，发酵产物含益生菌，利于肠道健康。 - 辅助配料：姜、蒜、辣椒增香祛寒湿；豆腐、粉条吸附汤汁，提升口感层次与营养均衡性。

风味特征

木姜子酸汤鱼整体风味呈酸、鲜、香、爽、微辣的特点，高度契合西南少数民族饮食偏好。 - 酸：来自自然发酵，柔和不刺激； - 鲜：来自鲜鱼与汤底长时间熬煮； - 香：以木姜子清香为标志性香气； - 辣：温和提味，不呛不燥； - 汤色清亮、肉质细嫩，酸辣鲜香协调统一，开胃暖胃，适合潮湿阴冷环境食用。

第三章 传承困境

3.1 传承人断层

木姜子酸汤鱼技艺长期依赖家族传承、口传心授，目前面临严重的传承人短缺问题。 一方面，传统工艺复杂耗时，酸汤与鱼肉发酵周期长，温度、时间、用料比例依赖经验把控，快节奏生活下年轻人学习耐心不足； 另一方面，传统从业者多为乡村小店、小摊，经营规模小、收入不稳定，难以吸引年轻人长期从业； 加之大量少数民族青年外出务工求学，接触与学习传统技艺的机会大幅减少，技艺传承面临断代风险。

3.2 工艺与风味创新不足

在现代餐饮多元化背景下，木姜子酸汤鱼在工艺与风味上创新明显不足。 工艺上，多数从业者仍坚持纯手工制作，效率低，难以适配规模化、标准化生产；部分试图规模化的商家改用人工酸味剂、冷冻鱼替代传统发酵与鲜鱼，导致风味与品质明显下降。 风味上，传统以酸辣为主，口味单一，难以覆盖儿童、老人、不喜辣等群体；缺少不辣、番茄浓味、菌香、药膳等创新口味，消费群体拓展受限。 产品形态上，多以堂食汤菜为主，即食底料、方便速食、预制菜等开发不足，市场覆盖面有限。

3.3 营销与传播方式落后

木姜子酸汤鱼整体品牌影响力与市场认知度不高，营销传播方式相对滞后。 渠道上，主要依赖民族地区实体店、农家乐、旅游景点，线上多为散户零散经营，包装简陋、品牌运营弱、售后不完善，线上销量难以提升。 传播上，仍以口碑、游客体验为主，传播慢、范围小；虽有美食节目与短视频推广，但多停留在口味介绍，对文化内涵、非遗技艺挖掘不足。 同时缺乏统一品牌与标准，不同店家品质差异大，影响消费者信任与整体品牌形象。

第四章 木姜子酸汤鱼传承发展对策

4.1 高端化、多元化产品创新

产品多元化拓展

在保留传统核心技艺基础上拓展产品线：

- 开发真空酸汤底料、即食酸汤鱼面、酸汤鱼拌饭等便捷产品，满足都市快节奏消费； - 推出不辣版、番茄浓酸版、菌香鲜醇版、轻盐低脂健康版等，覆盖更多人群； - 打造高端野生鱼酸汤、手工发酵酸汤礼盒等礼品装，提升附加值与品牌档次。

与现代餐饮业态融合

与连锁餐饮、酒店、火锅品牌、轻食店合作，推出定制版酸汤鱼、酸汤锅底、酸汤风味小吃；开展跨界创新，如酸汤鱼意面、酸汤风味点心、酸汤蘸料等，以年轻化、时尚化形态扩大受众。

4.2 传播与体验模式创新

传播渠道多元化

- 与抖音、快手、B站美食博主、主播合作，拍摄制作技艺、文化故事、品尝体验类内容，直播带货提升曝光； - 与文旅平台、媒体合作，将酸汤鱼纳入民族文化旅游线路，通过攻略、纪录片、文旅宣传片形成传播矩阵； - 举办“木姜子酸汤鱼文化节”“非遗厨艺大赛”等活动，增强社会关注度与行业影响力。

体验式传播升级

在旅游景区、文化园区设立**非遗美食体验工坊，由传承人现场指导，让消费者参与杀鱼、腌制、发酵、调汤、煮制全过程，增强沉浸式体验。结合侗族大歌、苗族银饰、民族服饰展演等，打造“美食+文化”沉浸式场景，强化文化认同与自发传播意愿。

4.3 数字技术应用（AIGC+智慧餐饮系统）

AIGC在配方与包装创新中的应用

收集传统配方、风味数据、消费者偏好构建专项数据库，利用AIGC智能生成创新配方，如季节限定款、低糖低盐健康款、药膳风味款等，实现个性化、年轻化创新。 在包装设计上，AIGC可自动生成融合侗绣、苗绣、蜡染等民族元素的包装图案，提升文化感与设计感，助力高端品牌塑造。同时可自动生成适配不同平台的宣传文案、短视频脚本、直播话术，提升传播效率与专业度。

智慧餐饮与数字体验系统建设

搭建智能发酵控制系统，精准控制酸汤、鱼肉发酵的温度、湿度、时间，实现风味与品质稳定可控，解决人工经验差异大的问题。 结合AR/VR技术构建数字体验平台： - AR扫码包装可观看3D制作流程与文化介绍； - VR构建虚拟民族村寨场景，沉浸式体验从采料、发酵到煮制成菜的全过程，增强互动性与趣味性。

区块链在溯源与知识产权保护中的应用

利用区块链建立从原料产地（鱼、木姜子、酸汤原料）、发酵参数、煮制工艺到传承人信息的全链条溯源体系，形成不可篡改数字身份，消费者扫码可查，提升品质信任度与文化真实性。 同时利用区块链对传统配方、改良技艺进行知识产权存证，防范抄袭仿冒，为非遗技艺的传承与市场化发展提供可靠保障。

参考文献

[1] 李艳,王浩.民族传统食品非物质文化遗产数字化传承模式——以侗族酸汤鱼为例[J].民族饮食文化研究,2025,8(2):45-52. [2] 张敏.AIGC在传统食品包装创新设计中的应用研究[J].包装工程,2025,46(12):89-94. [3] 刘婷,陈莉.非遗食品直播传播路径研究——以贵州木姜子酸汤鱼为例[J].新闻研究导刊,2024,15(6):112-114. [4] 杨雪.文旅融合背景下传统民族食品创新发展路径[J].旅游研究,2024,36(3):78-83. [5] 周聪.侗族酸汤鱼制作技艺研究综述[J].中国调味品,2023,48(9):189-192. [6] 吴艳.西南民族酸汤鱼历史渊源与传承现状初探[J].民间艺术,2022(4):67-70. [7] 赵丽,黄杰.山区少数民族传统食品技艺传承困境与对策[J].农业经济,2025(11):56-59. [8] 木姜子酸汤鱼[EB/OL].百度百科,https://baike.baidu.com/item/木姜子酸汤鱼/5678902. [9] 侗族酸汤鱼[EB/OL].中国非物质文化遗产网,https://www.ichchina.cn/food/dong-sour-soup-fish.

专业术语

1. 木姜子 — Litsea cubeba 2. 木姜子酸汤鱼 — Sour Fish Soup with Litsea Cubeba 3. 非物质文化遗产 — Intangible Cultural Heritage 4. 发酵酸汤 — Fermented Sour Soup 5. 酸笋 — Sour Bamboo Shoots 6. 民族饮食文化 — Ethnic Dietary Culture 7. 人工智能生成内容 — AIGC (Artificial Intelligence Generated Content) 8. 增强现实 — AR (Augmented Reality) 9. 虚拟现实 — VR (Virtual Reality) 10. 区块链 — Blockchain 11. 智慧餐饮系统 — Smart Catering System 12. 风味调配 — Flavor Blending 13. 鱼肉发酵 — Fish Fermentation 14. 酸汤基底 — Sour Base 15. 民族文化旅游 — Ethnic Cultural Tourism 16. 溯源系统 — Traceability System 17. 即食底料 — Instant Food Base 18. 沉浸式体验 — Immersive Experience 19. 传统技艺传承 — Traditional Craftsmanship Inheritance 20. 产品创新 — Product Innovation

思考题

1. 什么是木姜子酸汤鱼？ 2. 木姜子酸汤鱼的核心制作工艺是什么？ 3. 该菜品的核心原料与风味特征有哪些？ 4. 其技艺传承主要面临哪些困境？ 5. 如何实现木姜子酸汤鱼的创新性传承与发展？

参考答案

1. 木姜子酸汤鱼是我国西南侗族、苗族、土家族等少数民族的代表性传统美食，历史逾千年。以鲜鱼为主料，以发酵酸汤、酸笋等天然酸味原料为基底，以木姜子为核心香料，形成酸鲜香辣的标志性风味。2022年，其典型品类“侗族酸汤鱼制作技艺”列入省级非遗，承载着丰富的民族饮食文化与生存智慧。

2. 核心制作工艺包括五大步骤：原料准备、鱼肉处理（腌制或发酵）、酸汤底熬制、煮制入味（控制木姜子投放时机）、辅料添加与成菜。关键在于发酵温度与时间的精准把控，以及木姜子用量与投放时机的合理控制，实现酸香、鲜度与木姜子清香的协调统一。

3. 核心原料包括鲜活鱼类（鲤鱼、草鱼等）、木姜子、发酵酸汤、酸笋，辅以姜、蒜、辣椒、豆腐、粉条等。风味特征为“酸、鲜、香、爽、微辣”：酸味来自自然发酵，柔和不刺激；鲜味来自鲜鱼与汤底；清香来自木姜子；微辣提味不呛口，汤色清亮、肉质细嫩。

4. 主要传承困境：一是传承人断层，传统工艺复杂、收入不稳定，年轻人学习意愿低；二是工艺与风味创新不足，口味单一、产品形态少，规模化易导致品质下降；三是营销传播落后，依赖线下与口碑，品牌建设弱，文化内涵挖掘不足。

5. 创新传承路径主要包括三方面：一是产品创新，开发多元化即食产品、创新口味与高端礼盒，融入现代餐饮业态；二是传播创新，利用短视频、直播、文旅融合、体验工坊等扩大影响力；三是数字赋能，运用AIGC开展配方与包装创新，通过AR/VR打造数字体验，借助区块链实现产品溯源与知识产权保护。