Tofu in Pickled Vegetable Soup
Tofu in Pickled Vegetable Soup is a traditional dish of Miao ethnic people. The vegetable used to be pickled are usually the radish leaves and cabbage. They are firstly dried in the wind for two days. After they have become yellow, they are cut up into small pieces and pickled by boiled rice water and sour soup in a jar for 24 hours. As the pickled vegetable has done, Miao people boil some water with the pickled vegetable and tofu with wild shallot, red pepper and some other season, and then the soup is done. The soup is light yellow and it is more of a "melt in the mouth" taste, which will enhance people's appetite and good for health.