Types of edible vinegar

Shanxi mature vinegar is the most famous vinegar in northern China. It is made of high-quality sorghum as the main raw material, and is made through cooking, saccharification, alcoholization and other processes, and then rapid aceticization at high temperature, warm-fire roasting of vinegar fermented grains and sun-draining and water-aging.

2. Zhenjiang Balsamic Vinegar

Zhenjiang balsamic vinegar is made from high-quality glutinous rice as the main raw material. It adopts unique processing technology and goes through three major processes including brewing, making fermented grains, and pouring vinegar. It involves more than 40 steps and takes 50-60 days to brew.

Zhenjiang balsamic vinegar is famous both at home and abroad for its "sour but not astringent, fragrant but slightly sweet, strong color and refreshing taste". This kind of vinegar has the five characteristics of "color, aroma, taste, alcohol and concentration" and is very popular among the people, especially in Jiangnan.

3. Sichuan bran vinegar

Bran is often used to make vinegar in various parts of Sichuan, and the bran vinegar produced in Baoning is the most famous. This kind of bran vinegar is fermented with bran and wheat rice as the main raw materials for making vinegar, and is made with more than 70 kinds of precious Chinese medicinal materials that strengthen the spleen and stomach, such as Amomum villosum, Eucommia ulmoides, Huading, Baikou, Muding, etc. Koji is fermented, and the clear and fragrant spring water is used. This spring water contains a variety of mineral components, which is helpful for making vinegar.

This vinegar is dark brown in color and has a strong sour taste.

4. Henan special vinegar

Henan Laobite Yite Vinegar is a typical representative of the ancient method of brewing vinegar in the Central Plains. It has always used the traditional production process of "making koji with traditional Chinese medicine, mixing large and small koji, solid-state fermentation, baking the fermented grains over a warm fire, and sun-drying and dewing at night". Its brewing technique is a "living cultural relic" in Henan's vinegar industry, embodying the essence of traditional folk craftsmanship and containing rich scientific, historical, humanistic and social values.

Henan Laobie Yite Vinegar combines the essence of vinegar-making technology from the north and the south. It uses wheat and sorghum as the main materials, and more than 30 precious Chinese medicinal materials to make koji. Daqu and Xiaoqu are fermented at the same time, and go through more than 50 large and small processes. , carefully brewed over six months. It has a rich and mellow aroma, a long aftertaste, outstanding umami taste, slightly sweet but not astringent, long-lasting, and becomes more fragrant with age. It is deeply loved by people in the vast areas of the Central Plains.

5. Rose rice vinegar

Jiangzhe Rose Rice Vinegar uses high-quality rice as raw material to brew unique style of rice vinegar. The biggest feature of Jiangzhe rose rice vinegar is that the color of the vinegar is bright and transparent rose red, with a strong and special fragrance that can stimulate appetite, and the content of acetic acid is not high, so the vinegar smell is not strong and very palatable, especially suitable for cold dishes and snacks of condiments.

Baidu Encyclopedia-Shanxi mature vinegar