Unverified88% confidenceTradeoffTime unknown
发酵型酸汤（贵州红酸汤/白酸汤）以木姜子油和野生毛辣果自然发酵，酸味来自乳酸菌，pH偏酸且有回甘；番茄型多用番茄酱勾兑柠檬酸调酸，酸味单薄发尖。追求正宗地道选发酵型，追求老少皆宜温和口感选番茄型
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88%
Confidence
Long-term
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