每到夏季,满族人家都喜欢吃酸汤子。即米叉子,又称臭米面、臭米子等。其做法是将玉米或米查子放入缸内,加水沤泡至酸(不要变臭),约七八天后捞出磨成水面,再用吊包滤出残渣,细粮就不用过包了。滤出的水沉淀后,用灰包吸干水分即成干面,用温水调均,遂用汤子套(铁片制成喇叭形器 Every summer, Manchu people like to eat sour soup. That is, rice fork, also known as stinky rice noodles, fermented rice son and so on. The practice is to put the corn or rice check into the cylinder, add water to the acid (do not become smelly), about seven or eight days after the fish out into the water, and then filter out the residue bag, fine grain will not overpack. After the water was filtered out of the precipitate, with a gray bag of dry water that is dry noodles, with warm water transfer are, then use the soup sets (made of iron flapper