"Do not eat acid for three days, walk salvage up (Lao cu n)." Qiandongnan prefecture in Guizhou province is inhabited by miao and Dong ethnic groups. The local diet is characterized by sour, spicy and pickled products. As one of guizhou's special delicacies, sour fish soup not only has a long history of eating and unique cooking methods, but more importantly, its functions of appetizing and invigorating the spleen, clearing the heat and relieving the heat are widely spread, and its endless aftertastes have attracted thousands of tourists from home and abroad. This course aims to open the door of international students' understanding of China's ethnic minorities with kaili sour soup as the key, so that international students can feel the unique charm of Chinese national food culture. The course contents mainly include: short text study of delicious sour soup fish, video appreciation of sour soup fish, live production methods, etc.