Sour Fish alone is a typical dish served at the banquet of Miao people in Fenghuang. It is traditional for Miao people to breed fish in paddy field. When Aug. comes, the owner runs the water away and catches the fish. Except some fish is brought to the country fair for sale, most of it is soaked into spicy soup for 2 or 3 days after it is cleaned and disemboweled. The major seasoners of the spicy soup are salt, chili powder, and five main condiments. After it is soaked, you should spread glutinous rice powder or corn powder on it, put it in jar and cover it well, and then fill up the water plate at the jar mouth with water. It may be served after about 15 days. It may be taken fried, stirfried, or raw and the taste is unique. If you make sure that the water plate at the jar mouth is full, the sour fish may be preserved for 1 to 2 years.