In the tropical island province of Hainan, a fiery, tangy dish is capturing the attention of food enthusiasts and cultural preservationists alike. Zaopo vinegar hot pot – locally known as zaopocu – has evolved from a humble market staple to a symbol of regional pride, blending centuries-old fermentation techniques with bold coastal flavors.
Originating in Puqian Town, Wenchang, the dish transforms fermented distillers’ grains – a byproduct of rice wine production – into a complex broth. While its vibrant red hue draws comparisons to Thailand’s tom yum soup, chefs emphasize its distinct profile: "Our zaopo vinegar balances garlic’s sharpness with the natural acidity of fermentation, creating layers of flavor that reflect Hainan’s maritime ecosystem," explains Wenchang-based culinary expert Lin Mei.
Traditional preparations showcase local bounty – conch, reef fish, shrimp, and seaweed simmer alongside tender beef slices. The dish’s growing popularity has sparked initiatives to nominate it for provincial intangible cultural heritage status, with food historians documenting its connection to Hainan’s rice wine traditions.
As domestic tourism rebounds, over 60% of Hainan’s hot pot restaurants now feature zaopo vinegar broth options. "This isn’t just about preserving tradition," says tourism analyst Raj Patel. "It’s becoming a culinary ambassador – we’re seeing specialty restaurants open in Guangzhou and Shanghai, introducing new audiences to Hainan’s unique food culture."
