Vinegar, a condiment that plays an important role in the Chinese diet, has long been deeply rooted in the hearts of the people and has become an indispensable part of life. Among the many vinegars, China's four famous vinegars have become the treasures of traditional Chinese condiments with their unique flavor and thousand-year-old heritage.
1. Shanxi aged vinegar: the perfect fusion of color, aroma and acidity.
Shanxi aged vinegar is famous for its five characteristics: color, aroma, mellow, strong and sour. This vinegar has a deep orange color, like an old wine, and exudes a rich vinegar aroma. Its taste is mellow and mellow, with a long aftertaste, giving people a feeling of intoxication. The longer the storage time, the more delicious the aged vinegar is, and it is intriguing. Even in the hot summer, it will not become moldy, and it will not freeze in the cold winter, showing its excellent quality.
The unique flavor of Shanxi aged vinegar comes from its exquisite brewing process and high-quality raw materials. During the brewing process, Shanxi aged vinegar adopts a unique solid-state fermentation technology, which allows the beneficial microorganisms in the vinegar to fully grow, thus forming its unique flavor. In addition, Shanxi aged vinegar also uses high-quality sorghum and barley as raw materials, and after a long period of aging, the aroma and taste in the vinegar are more intense.
2. Zhenjiang balsamic vinegar: fragrant and slightly sweet flavor.
Zhenjiang balsamic vinegar has five characteristics of "color, fragrance, acidity, alcohol and thickness", and its color is clear and clear, like amber. On the palate, Zhenjiang balsamic vinegar has a soft sourness, rich vinegar aroma, and a slight sweetness, which makes the overall taste more mellow. In addition, the flavor of Zhenjiang balsamic vinegar is pure and the taste is soft, whether it is used as a condiment or a good accompaniment to a meal, it can make people have an endless aftertaste.
The unique flavor of Zhenjiang balsamic vinegar stems from its unique brewing process and geographical environment. Zhenjiang is located in the south of the Yangtze River and has a humid climate, which provides unique conditions for the brewing of vinegar. In the brewing process, Zhenjiang balsamic vinegar adopts a unique liquid fermentation technology, which makes the aroma and taste in the vinegar more intense. In addition, Zhenjiang balsamic vinegar also uses high-quality glutinous rice and wheat bran as raw materials, which are carefully brewed and aged to form its unique flavor.
3. Fujian Yongchun old vinegar: the sweet and sour treatment is wonderful.
Fujian Yongchun old vinegar is famous for its brown and black color, sweet and sour, mellow and refreshing. This vinegar is not only a high-quality condiment, but also has a wonderful healing effect. In the folk, Yongchun old vinegar is used for mumps, biliary roundworm, colds and other diseases, and has achieved significant curative effects. In addition, Yongchun old vinegar is also rich in 18 kinds of amino acids and other nutrients and a variety of fermented microorganisms that are beneficial to the human body, long-term use can increase appetite, open the spleen and strengthen the stomach, and is of great benefit to human health.
The unique flavor and medicinal value of Fujian Yongchun old vinegar originate from its unique brewing process and raw materials. In the brewing process, Yongchun old vinegar adopts a unique solid-state fermentation technology, and uses high-quality glutinous rice, red yeast rice, etc. as raw materials. After a long period of aging and fermentation, the beneficial microorganisms and nutrients in Yongchun old vinegar can be fully accumulated, thus forming its unique flavor and medicinal value.
4. Langzhong Boring Vinegar: The Delicious Secret of Sichuan Cuisine.
Langzhong Baoning vinegar is a local traditional famous specialty of Baoning Town, Langzhong City, Nanchong City, Sichuan Province, which is famous for its unique brewing process and flavor. This vinegar is made from bran, wheat, rice, and glutinous rice, and is made with Chinese medicinal herbs such as sand kernels, malt, hawthorn, lovage, cinnamon, angelica, black plum, and almond that are appetizing and spleen-strengthening and promote blood flow. In the brewing process, Boryeong vinegar is made of high-quality spring water (known as Guanyin holy water) in the ancient Tang Dynasty of Guanyin Temple, which is clean and sweet, boiling and unsinking. Therefore, Boryeong vinegar not only has a mellow taste and aroma, but also has unique medicinal properties.
The unique flavor and quality of Langzhong Boryeong vinegar comes from its exquisite brewing process and high-quality raw materials. During the brewing process, Boryeong vinegar adopts a unique liquid fermentation technology and strictly controls the fermentation temperature and time to ensure the quality and taste of the vinegar. In addition, Boryeong vinegar also uses a variety of Chinese medicinal materials to make koji, so that the vinegar is rich in traditional Chinese medicine ingredients and aroma. These herbs not only have appetizing and spleen-strengthening effects, promote blood flow, but also add a unique flavor and medicinal value to Boryeong vinegar.
The four famous vinegars in China have their own characteristics and different flavors, and are an important part of traditional Chinese condiments. Shanxi aged vinegar is known for its perfect blend of color, aroma and acidity; Zhenjiang balsamic vinegar is highly regarded for its fragrant and slightly sweet flavor; Fujian Yongchun old vinegar is deeply loved by the folk for its sweet and sour curing effect; Langzhong Boryeong vinegar is famous in the Sichuan-Chongqing region for its delicious secrets of Sichuan cuisine. These four vinegars not only have a mellow taste and aroma, but also have rich nutritional value and medicinal value. In daily life, we can choose the right vinegar according to different taste needs and cooking needs to add the charm of food.