Shanxi Jincheng Specialty Aged Vinegar Essay 550 Words

My hometown is Shanxi, I love my hometown's unique flavor of "old vinegar". It is delicious, cheap, and has a long history, famous in China and abroad. It can be said that the price is cheap!

The color of old vinegar is black, and the taste is sour. Don't see it is not too noticeable, but it is an indispensable condiment in the daily life of every family in Shanxi. Whether you are eating pasta, mixing cold dishes or eating dumplings, you have to put it on the table.

Take the stewed fish for example, put a small amount of vinegar on the fish when it is almost cooked, you can go to the fishy flavor, make it crispy and delicious.

In summer, in the cold cucumber or cabbage, radish, pour some old vinegar, can play the role of sterilization, to prevent intestinal diseases, and eat more cool and refreshing, so that people's appetite.

Shanxi old vinegar also has its little-known medical role! Normally, when people are burned accidentally, applying a small amount of old chenggong vinegar can immediately reduce the pain and can play the role of swelling; after being stuck in the throat by fish splinter, drinking a small amount of old chenggong vinegar can dissolve the fish splinter or flow into the stomach together with the vinegar.

In addition, put half a pot of hot water in a small box with two spoons of old vinegar, so that the heat and vinegar flavor together in the air, *** with our nostrils, so that the nose breathing freely, you can play a role in the prevention and treatment of colds.

There is another important role of aged vinegar is to beautify. Regular vinegar can soften blood vessels, increase the elasticity of the skin, make the skin become more supple and full of luster, prevent aging, and make people look both young and beautiful.

Old vinegar can also purify the air! After brushing the walls and painting the furniture, harmful gases will remain indoors, which is very pungent. At this time, put a bowl of vinegar indoors and heat it up, you can greatly reduce the harm of harmful gases on the human body.

Aged vinegar promotes appetite, helps digestion, sterilizes, disinfects, is both edible and medicinal, and brings a lot of convenience and happiness to our daily life.

How to Make Old Chen Vinegar Essay

My hometown is in the east of Shanxi ------- Yangquan.

I love my hometown's distinctive Old Chen Vinegar, which is inexpensive and famous in China and abroad, and is one of the specialties of Shanxi, with a long history and a good reputation in China.

The old vinegar is black, sour in flavor and fragrant in smell.

Don't look at it inconspicuously, but it is not missing in our daily life in Shanxi.

The aged vinegar is active on the table all the year round, whether it is mixing with cold dishes, eating pasta, stir-frying, it is inseparable from it.

Pour two or three spoons of old vinegar in a frying pan and heat it up, so that the heat and the sour flavor of vinegar can float into the air together, which can play the role of sterilization.

In addition, people usually accidentally burned, coated with a small amount of old vinegar, you can reduce the pain, and can play a role in reducing swelling.

Vinegar can also beautify the skin, it can increase the elasticity of the skin, whiten, moisturize, isolate and repair the skin, it is a very cheap cosmetic.

Vinegar also has a great medical value, it can be used to prepare medicine, soften blood vessels, toning and so on.

Vinegar has many uses, but also in order to promote appetite, help digestion, sterilization and disinfection.

It is both edible and medicinal, giving people endless happiness, so people love old vinegar.

My hometown is Shanxi, and I love my hometown's unique flavor of "Old Chen Vinegar".

It is delicious, cheap, and has a long history and is famous all over the world.

It can be said that it is cheap! The color of old vinegar is black and the taste is sour.

Don't see it is not too noticeable, but it is an indispensable condiment in the daily life of every family in Shanxi.

Whether you are eating pasta, mixing cold dishes or eating dumplings, you have to put it on the table.

Take the stewed fish for example, put a small amount of vinegar when the fish is almost cooked, you can remove the fishy flavor, make it crispy and delicious.

In summer, in the cold cucumber or cabbage, radish, pour some old vinegar, can play the role of sterilization, to prevent intestinal diseases, and eat more cool and refreshing, so that people's appetite.

Shanxi old vinegar also has its little-known medical role! Normally, when people are burned accidentally, applying a small amount of old chenggong vinegar can immediately reduce the pain and can play the role of swelling; after being stuck in the throat by fish splinter, drinking a small amount of old chenggong vinegar can dissolve the fish splinter or flow into the stomach together with the vinegar.

In addition, in a small box put half a pot of hot water plus two spoons of old vinegar, so that the heat and vinegar flavor together into the air, *** with our nostrils, so that the nose breathing freely, you can play a role in the prevention and treatment of colds.

There is another important role of old vinegar is beauty.

Regular vinegar can soften blood vessels, increase the elasticity of the skin, make the skin become more supple and full of luster, prevent aging, and make people look young and beautiful.

Old vinegar can also purify the air! After brushing the walls and painting the furniture, harmful gases will remain in the room, which is very pungent.

At this time, put a bowl of vinegar in the room, and heat it, you can greatly reduce the harm of harmful gases on the human body.

Aged vinegar promotes appetite, helps digestion, sterilizes, disinfects, is both edible and medicinal, and brings a lot of convenience and happiness to our daily life.

Therefore, I love the old vinegar in my hometown!

Shanxi vinegar to write a sixth grade book 2 unit essay, 500 ~ 600 words

80% of the "old vinegar" are "run-off vinegar" Chutian Jinxin News "95% of the old vinegar is mostly vinegar essence run-off, most of them are sodium benzoate preservatives. Sodium benzoate preservative.

"A few days ago, Shanxi vinegar industry association vice president Wang Jianzhong's words, to the vinegar market dropped a heavy bomb.

Reporters yesterday visited the Wuhan superstores of all sizes and found that 80% of the "old vinegar" have added sodium benzoate, which is the so-called "blended vinegar".

Reporters in Wuchang fruit lake and Xudong part of the supermarket found that the vinegar in Wuhan market is mainly divided into Shanxi vinegar and Zhenjiang vinegar two big pieces, the price is more than 2 yuan to more than 10 yuan ranging.

Among them, many brands of Zhenjiang vinegar marked "no preservatives added" on the bottle, and the reporter checked the raw material description on the bottle, and almost didn't find the controversial sodium benzoate.

However, Shanxi vinegar is not the same.

The reporter looked at 10 brands of Shanxi vinegar, of which there are 8 brands of vinegar in the raw material specification written "sodium benzoate".

Some consumers are afraid of this.

An old lady who was choosing vinegar said, "I can't figure out whether the vinegar with sodium benzoate is harmful or not.

"What kind of substance is sodium benzoate? Is it harmful to the human body? Huazhong Agricultural University, a food professor said yesterday, sodium benzoate is a very common food preservatives, can prevent deterioration of acid, extend shelf life, in all kinds of food are widely used, as long as in line with the national standard, generally harmless to the human body.

If the content of sodium benzoate in aged vinegar does not exceed the upper limit of 1.0g/kg, it is safe.

So, will there be sodium benzoate in authentic Shanxi aged vinegar? There are two kinds of remarks at present.

One is: as a national geographic indications products of old vinegar, itself does not need to add sodium benzoate, because Shanxi old vinegar is made after more than three months or even longer, this process of production of vinegar is not easy to deteriorate.

The vinegar with food additives such as vinasse, which is more perishable, needs sodium benzoate as a preservative.

But there are also experts who believe that you can't say that you can't put sodium benzoate in authentic Shanxi old vinegar at all.

According to the national standard of Shanxi Old Vinegar with Geographical Indication Protected Product introduced in 2005, 4.5 degrees (total acid content of 4.5 grams per 100 milliliters, the same below) to 6 degrees are called Shanxi Old Vinegar.

From the brewing process of Shanxi old vinegar, the vinegar brewed by pure grain, below 6 degrees, must be added with preservative sodium benzoate in appropriate amount, otherwise it will be deteriorated and bad in the storage and transportation process.

(Reported by Yang Jing) How can consumers identify authentic aged vinegar and stay away from blended vinegar.

Senior buyers reminded consumers: buy vinegar to see if hanging cups - qualified Shanxi old vinegar poured into the bowl and gently turn a circle, there will be a thin layer of vinegar hanging above, if not hanging cups is fake vinegar.

Second look at the smell is pungent - the smell of Shanxi old vinegar should be sour and fragrant, if the smell is pungent, it is fake vinegar.

Thirdly, see whether there is a pungent fragrance - if there is no fragrance in the smell, it is also fake vinegar.

This article is extracted from the 13th page of the August 9, 2011 issue of Chutian Jinbao

A Bottle of Old Chen Vinegar

A Bottle of Old Chen Vinegar

Old Chen Vinegar "Old Chen Vinegar" sounds reminiscent of "Shanxi Old Chen Vinegar".

A Bottle of Old Chen Vinegar

However, it is such a thing that has nothing to do with me, but has become a nickname that I can not put off.

Don't believe me? Let me tell you slowly.

It was a Saturday morning, I still do not know, still strutting out to play, I this big action caused the small friends are taking each other nicknames.

They were fighting for a nickname, and saw me, as if I had met a new continent, madly swarmed up, surrounded me in the clouds.

Yu Yafei said: "What kind of nickname for you? By the way, 'Chen Yuyan', the old Chen vinegar!" The other partners, who were all still meditating, chimed in, "Right, Old - Chen - Vinegar!" In this way, the nickname "Old Chen Vinegar" has become an "inseparable" part of me, just like Taiwan can not be separated from China.

Since I got this nickname, I have to bear huge "pressure" every day.

My friends called me to school, and I always shouted two noises: "Old Chen Vinegar"! This shouting does not matter, once, actually led a grandmother down, "where in the sale of old vinegar?" She took a small step, while the old vinegar. She took small steps and called out as she ran.

My friends stared at me and laughed.

I was speechless, thinking: I'm not old yet, but I'm being called old by them.

Whenever on the way to and from school, they always love to make fun of me, intentionally shouting in public "old chen vinegar!"

Later, the problem became more and more serious, and my nickname even reached the ears of my classmates, teachers, and parents.

They know, my "days" are more difficult: a class, just put down the bag, *** have not even sat down to heat it, students will be surrounded by a succession of verbal attacks on me --" The old vinegar! Old Chen vinegar! Some of them even yelled, "Sell old vinegar!" I can't get any peace and quiet.

After school, my buddies said to me, "What's your homework tonight?" "Old Chen Vinegar"...... came home, thought I could have peace, but I didn't know that my mom also came to say, "Old Chen Vinegar, come and eat!" I really can't stand it anymore, so I yelled, "I'm not called Old Chen Vinegar!" This damn nickname, let me lose face.

Classmates, stop fooling around!

Description of Qingxu vinegar essay

Through an experiment, I discovered that vinegar used for flavoring has a new role.

The kettle used to boil water at home was used for a long time, and a layer of dark yellow or milky white rust appeared inside, but how could it not come off.

On Sunday, I did an experiment with vinegar to remove water rust.

I poured some vinegar into a pot and boiled it on the stove.

After a few minutes, I poured out the boiled vinegar and some mixture in the kettle and washed it with water, and the water rust was really gone.

This is because vinegar is acidic, water rust is alkaline, acid meets alkali will play a neutralizing effect, the acid breaks down the alkali, the alkali is integrated into the vinegar containing acid, so the water rust is removed.

In the wheat just ripe, some greedy children figure a fresh, pinch down a spike of wheat rubbing eat up.

If you don't pay attention to the tiny wheat awns and swallowed, it is difficult to imagine the taste.

However, if you want to get the wheat stuck in your throat, you need to drink vinegar.

This happened to me as a child.

Ever since then, I've had a soft spot for sour vinegar, and I've wondered why vinegar has such magical properties.

Then I realized that vinegar has a smoothing effect, by which it smoothes down the rough wheat awns.

I have found that these two effects of vinegar make certain things in life easier.

However, there are many more actions of vinegar that we need to study to bring more new actions to life.

Through these two experiments, I learned that only by using my hands and my brain can I discover the role of various items.

Shanxi Vinegar Small Essay

The color of old Chenzhou vinegar is black and the taste is sour.

Don't see it is not too noticeable, but it is an indispensable condiment in the daily life of every family in Shanxi.

Whether you are eating pasta, mixing cold dishes or eating dumplings, you have to put it on the table.

Take the stewed fish for example, put a small amount of vinegar when the fish is almost cooked, you can remove the fishy flavor, make it crispy and delicious.

In summer, when mixing cucumber or cabbage, radish, pouring a little old vinegar, can play the role of sterilization, prevent intestinal diseases, and eat more cool and refreshing, so that people's appetite.

The specialties of Jiexiu essay a old chen vinegar

Shanxi old chen vinegar is one of the oldest in Shanxi.

The vinegar of Shanxi is very famous, and Lao Chen Vinegar is the treasure of vinegar in Shanxi.

Shanxi people love to eat vinegar not only the common people love to eat, even the historical princes and nobles love to eat vinegar.

Vinegar is unknowingly integrated into the life and emotion of Shanxi people.

The most famous allusion to vinegar comes from Emperor Tang Taizong.

According to legend, Emperor Tang Taizong, in order to win the hearts of the people, wanted to take a concubine for Fang Xuanling, the prime minister, and the minister's wife, out of jealousy, interfered with the situation, and just would not let him.

The emperor had no choice but to make the minister's wife choose between drinking poisoned wine and taking a concubine.

I didn't realize that Mrs. Fang did have a little bit of strength, and preferred to die rather than bow down in front of the emperor.

So he picked up the cup of "poisoned wine" and drank it.

When Mrs. room tears after drinking, only to find that the cup is not poisonous wine, but with a sweet and sour aroma of vinegar.

From then on, it is a combination of "jealousy" and "jealousy".

There are many varieties of vinegar in Shanxi, and Lao Chen Vinegar is one of its representative products.

There are many other varieties of vinegar, such as aged vinegar, general vinegar, double vinegar, special vinegar, famous special vinegar, flavored vinegar and so on.

If differentiated from the raw materials for producing vinegar, there are sorghum vinegar, corn vinegar, millet vinegar, persimmon vinegar, fruit vinegar, wine lees vinegar, powder residue vinegar, sweet potato vinegar and so on.

Old aged vinegar, with the characteristics of general vinegar, such as acid and alcohol, strong flavor, long taste, etc., at the same time, it also has the characteristics of aroma, sheep, and no precipitation.

In addition, the longer the storage time of old vinegar, the more flavorful and sour it is, which is good for people's taste.

Moreover, it is not moldy in summer and not frozen in winter, and its color is deep orange, which is unique and excellent in Shanxi vinegar. The birthplace of Zilin old vinegar is Qingxu County, Taiyuan City, and the one who creates Zilin old vinegar production skill is a person from Jiexiu, Jinzhong, and his name is Wang Laifu.

It is said that during the Shunzhi period in the late Ming and early Qing dynasties, there was a Wuyue Temple in Caoshi Lane in the city of Jiexiu County, and the old people said that during the Shunzhi period of the Qing Dynasty, there was a "Wangji Vinegar Village" opposite to the Wuyue Temple, which was a joint venture between the two brothers of Wang's family and their boss's alliance brother.

The boss of the Wang family has only one only child, named Wang Lai Fu.

Lai Fu grew up with a good brain, good to learn and ask questions, what things as long as the adults a little bit on the understanding.

The boss and his brother is a life and death friend, but and his brother is often because of the vinegar village dividends are not equal, all day cursing the sky and grabbing the ground, wrestling pots and pounding the bowl.

Therefore, when the boss was seriously ill, he entrusted his son Wang Lai Fu to his brother.

Later, when the oldest man died, the second was determined to monopolize the family property, so he made things difficult for his nephew.

The boss's brother was not happy with the situation, and simply led Wang Lai Fu back to his hometown - Qingxu County, and opened a vinegar workshop to make a living.

Later, he betrothed his only daughter to Wang Lai Fu, but also a handful of vinegar making skills to the couple Wang Lai Fu.

After a few years (1644), his father-in-law and mother-in-law passed away, Wang Lai Fu inherited his father-in-law's family business and opened a "Lai Fu Vinegar Workshop" with his aunt-in-law, and inherited his father's experience of making vinegar, and after a few years of exploration, he took the high-quality sorghum from the local area as the raw material, and made barley, peas, and big quartz as the fermentation agent, and changed to "Lai Fu Vinegar Workshop". He changed "white spirits" to "smoked spirits" and used the method of "three-volt sunshine, three-nine ice fishing" to make the black aged vinegar of eggplant which is sour and fragrant and sheepish, and the trade of vinegar workshop also prospered from then on. The business of vinegar workshop is also prosperous from now on.

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600-word essay on Baoyuan Vinegar Workshop

In the summer, I visited Baoyuan Old Vinegar Workshop with a friend from Shandong.

Baoyuan Old Vinegar Workshop is located in Yangfang Village, Qingxu County, Shanxi Province, established by Shanxi Shui Ta Lao Chen Vinegar Co. Baoyuan Old Vinegar Workshop restores the original appearance of vinegar workshop in Ming and Qing Dynasties.

'Since ancient times, vinegar has been brewed in Shanxi, and vinegar has been brewed in Qingxu in Shanxi.

'As the birthplace of Shanxi old vinegar - Qing Xu, in the evolution of vinegar history of more than 3,000 years, has made a great contribution to China's vinegar industry, Qing Xu is also known as the 'vinegar capital of China'.

In the Ming and Qing Dynasties, the development of Shanxi old vinegar reached its heyday, and a large number of vinegar brewing workshops such as 'Baoyuanfang', 'Shuntai No.', 'Tongtaiqing', and 'Meihoju', etc., emerged in Qing Xu, and accompanied by the footsteps of Jin merchants who traveled all over the world, Shanxi old vinegar spread all over the world, and it became a favorite condiment, and it was known as 'the first vinegar in the world'.

'Baoyuanfang', which was built in the third year of Xuande in Ming Dynasty, i.e. 1427, has a history of more than 500 years.

Baoyuan Old Chen Vinegar was once used as the royal tribute in Ming and Qing Dynasties, which wrote a brilliant chapter for Shanxi vinegar industry.

However, with the advancement of history, during the period of the Republic of China, because of the ravages of years of famine and war in Jinzhong area, Bao Yuan Old Vinegar Workshop was closed down.

In order to excavate the deep historical and cultural connotation of old vinegar, promote Shanxi vinegar culture, and let the world understand the historical origin and traditional production process of old vinegar, Shanxi Water Tower Old Vinegar Company Limited has excavated the historical and cultural connotation of old vinegar, restored the original appearance of vinegar workshop in Ming and Qing Dynasties, reproduced ancient vinegar brewing scenes, and collected and exhibited a large number of vinegar-related ancient edition of wire-bound books and utensils to show the production process of brewing vinegar, and to show the production process of brewing vinegar vividly.

The reconstructed Baoyuan Old Vinegar Workshop adopts the architectural style of Ming and Qing Dynasties, with green bricks, gray tiles, ancient wood carvings, completely restoring the production process of Ming and Qing Dynasties Vinegar Workshop of old chengguan vinegar, vinegar utensils, tools and dresses, and recreating the ancient vinegar brewing process step by step from vinegar raw materials to finished products.

Description of hometown specialties essay I am Shanxi

Lao Chen vinegar: Shanxi vinegar is very famous, Lao Chen vinegar is the treasures of Shanxi vinegar.

According to the legend, the production of vinegar began in Shanxi in the Zhou Dynasty, and the old Chen vinegar, in the Spring and Autumn and Warring States Periods, there were some workshops in ancient Jinyang began to brew.

The first one who officially launched the name brand of "Shanxi Old Vinegar" was the producer Wang Laifu.

During the Shunzhi period of the Qing Dynasty, Wang Laifu came to Qingyuan (present-day Qingxu County) and started a vinegar workshop by taking advantage of the abundant raw materials and excellent water quality in the area, and changed the aged white vinegar into smoked vinegar.

In fact, the brewing of aged vinegar is much earlier than Wang Lai Fu.

There are many varieties of vinegar in Shanxi, and Lao Chen vinegar is its representative famous product.

There are many other varieties of vinegar, such as aged vinegar, general vinegar, double vinegar, special vinegar, famous special vinegar, flavored vinegar and so on.

If differentiated from the raw materials for producing vinegar, there are sorghum vinegar, corn vinegar, millet vinegar, persimmon vinegar, fruit vinegar, wine lees vinegar, powder residue vinegar, sweet potato vinegar and so on.

Old aged vinegar, with the characteristics of general vinegar, such as acid alcohol, strong flavor, long flavor, etc., at the same time, it also has the characteristics of fragrance, sheep, and no precipitation.

In addition, the longer the storage time of old vinegar, the more flavorful and sour it is, which is good for people's taste.

Moreover, it doesn't mildew in summer, doesn't freeze in winter, and has deep orange color, which is a unique and good product of Shanxi vinegar with excellent texture.

Overview of the syllabus Curve with grain Curve with good quality Smoking spirits technology Outstanding aging Summarize the incomprehensible relationship between vinegar and Shanxi people Shanxi people love vinegar Why Shanxi people love vinegar The origin of aged vinegar Characteristics of aged vinegar Origin of aged vinegar Medicinal effects of aged vinegar Allusion to aged vinegar ...

More 4 vinegar soaked eggs essay Introduction: the teacher asked for the experimental process have, eggs, aged vinegar a catty, bottle.

One day, the egg shell slightly discolored, revealing a white layer, only one day, the egg is undressed.

Day, touch the egg skin when there are tiny, hard small particles, and the egg becomes soft, vinegar is like to give the egg magic to the original hard eggs become elastic, like a bouncy ball.

Days, the eggs are softer, like ... The teacher asked for the experimental process has, eggs, vinegar a catty, bottle.

One day, the egg shell slightly discolored, revealing a white layer, only one day, the egg is undressed.

Day, touch the egg skin when there are tiny, hard small particles, and the egg becomes soft, vinegar is like to give the egg magic to the original hard eggs become elastic, like a bouncy ball.

days, the egg is even softer, it seems that the elastic ball leakage, I touched, the white protein all exposed, vinegar is less, probably by the egg baby drink it.

, the eggshell first softened, became larger, and then dissolved.

The principle is that the main component of the eggshell, calcium carbonate, reacts with acetic acid and gradually dissolves.

Role, vinegar soaked eggs according to the Internet said that beauty spots, people are using methods.

The experiment is done, I know that there is still do not know the knowledge, to learn more.

Please refer to the source of the composition of the whole network ? Shanxi Jincheng specialty Chen vinegar essay 550 words