Vinegar in the "Maotai"-Jia's Tribute Vinegar

Opening the door seven things, firewood, rice, oil, salt, soy, vinegar and tea. It is generally believed that this statement began in the Song Dynasty. Rice is the main grain in Song Dynasty. Sauce in the Song Dynasty only clearly refers to soy sauce. After the Song Dynasty, vinegar became a necessity in people's lives.

Vinegar, originated in China. During the Spring and Autumn and Warring States period, "Zhouli" recorded that "ayi into the main ayi", "ayi" refers to vinegar and other kinds of sour products, from which it is estimated that vinegar has a history of more than 3,000 years. All over China, the different climate of the material production has produced the local vinegar with different characteristics, and "Jia's Persimmon Vinegar" is the typical representative of the west of Henan area.

At the beginning of Song Dynasty, Jia's family, who originally lived in Shaanzhou, moved to the loess plateau in the south to avoid the war. The loess plateau is dotted with persimmon trees, the persimmon tree is a symbol of good luck, meaning that the days of red-hot ten thousand persimmons (things) as expected. As the old saying goes, "Pick persimmons in the frost, and play soft dates in the winter. Frost does not pick persimmons, hard persimmons into soft persimmons", persimmons taste astringent can not be eaten, frost, the people picked in the tank, to be eaten when the red soft.

Jia clan people a wise man, will be more than the persimmons sub-cylinder secret storage, in order to observe the change. The next year, the hibernation season uncovered found soft as mud can not be picked up, Qingming Festival, whisking nose smell also have a taste of wine, sour micro, after the Dragon Boat Festival, sour, wine taste elimination, small summer acid thick, summer most thick, muddy, put in autumn color clear, persimmon aroma, sour flavor mellow, then offered to the JIA clan chiefs and convened a clan to taste. People drink it, feel the sour flavor mellow straight into the heart beer. The long term drinking effect is to stop coughing and whiten the skin.

One day, the official patrol of Shaanxi Province, heard that people use it for cooking and drinking, the odd cup tasted and praised it as the best wine on earth. Do not dare to enjoy alone, that is, sent to present to the great-grandfather Zhao Kuangyin. Tasted the dragon's face was very happy, and gave the vinegar as tribute. From this, "Jia's Persimmon Vinegar" was famous as tribute vinegar and has been handed down to this day.

Xu Qian in the Song Dynasty in his "clog people record" has been described: "Jia Taigong philosophical techniques, hiking over the ridge, withered trees and wild fruits, raw and astringent and picking, waving a spade, burying pots and brewing, a long time through the ground, before you can take a drink, no wine sound, all kinds of fruits, coughs and fluids, all paid to drink, the crowd wondered." This is also the earliest record of persimmon vinegar and vinegar-making techniques.

Vinegar, sour, sweet, flat. It belongs to the stomach and liver meridian. It can eliminate food and appetizer, disperse bruises, stop bleeding, detoxification, and is an indispensable seasoning in life. Good quality vinegar, sour and slightly sweet, with flavor, in mixing a variety of hot and cold dishes, as long as the amount is appropriate, the practice is exquisite, you can cook or cold with good color and flavor of delicious dishes.

Vinegar as a seasoning, with appetite, stimulate gastric acid secretion, help digestion and other benefits. In addition to the flavoring function, vinegar also has a variety of nutritional and health care functions and medical value, with sterilization and detoxification, lowering blood pressure, bodybuilding and weight loss, beauty and skin care, anticancer, eliminate fatigue and other effects.

Wine culture, tea culture, are culture, vinegar is also Chinese culture. Jia's persimmon vinegar is the vinegar with culture.

Modern people know that Sanmenxia is born of water, Sanmenxia is the first Dayu axe open three doors, after the new China is famous for the construction of the Sanmenxia Dam. When Laozi rode a green ox through the ancient road of Banyan Hanko hobbled to Hangu Pass, wrote the immortal masterpiece "Tao Te Ching".

On the Loess Plateau where the last bend of the Yellow River is located, a group of simple craftsmen are inheriting the thousand-year-old Jia's Tribute Vinegar with the heart of goodness, so that more people in the era of industrialization can taste the Chinese flavor that crosses the millennium. Here there is a river called Qianjian River, there are villages called Nanchao and Beichao, and there are Wudi Village and Chongwang Village, this land is sacred and heavy. Zhang Zhaohang lived in his grandmother's vinegar cellar, who told him that our vinegar had once been sealed as a tribute. Nowadays, as the inheritor of Jia's vinegar, Zhang Zhaohang guards the old kiln hole, inherits the thousand years' technology, and aspires to reproduce the glory of persimmon vinegar and vinegar.

Persimmon vinegar is the most popular type of vinegar in China.

The persimmon tree is a gift from God. Most of them grow in the community, sucking the rich phosphorus, potassium and nitrogen from the yellow soil, so they can grow well even without fertilizer or pruning. Persimmon trees that have been around for centuries can still be found in Lingbao, Shaanxi Province. As the inheritance of a thousand years of Jia's vinegar, brewing the beginning of the selected persimmon is a strict requirement, you must choose the color red luster is better, the skin smooth and thinner fire crystal persimmons, because of its pulp honey sweet, sweet but not greasy, unique taste, with which the brewing out of the handmade persimmon vinegar, the taste will be more acidic flavor mellow and tasty.

A piece of land breeds a piece of scenery. Shaanzhou Dikeng Yuan kiln as a residence in ancient times, used to store the brewing of persimmon vinegar has the advantage of any other place can not be compared.

The quality and unique taste of Jia's vinegar is related to its brewing environment. Due to the long time of brewing, and the characteristics of the kiln which is warm in winter and cool in summer, the temperature and humidity inside the kiln can be kept constant all the year round, which provides a stable and balanced environment for the brewing of persimmon vinegar and natural fermentation, and this environment will lead to the production of microorganisms, and the longer the persimmon vinegar is stored in the kiln, the more the taste will be more and more sweet, soft and mellow. The longer it is stored in the kiln, the sweeter and softer the flavor becomes.

Jia's Tribute Vinegar is not only the unique technique inherited for thousands of years, but also the kiln vinegar cellar, which has a long history of vinegar brewing, inherits the ancient vinegar brewing culture of China. Adopting the ancient method of hand-brewing traditional persimmon vinegar, and now with the guarantee of modern technology, it also creates the possibility for more people to have the opportunity to taste the flavor through the millennium, and Jia's Tribute Vinegar has also been included in the list of intangible heritage culture protection, and then gone to the modern people's life.