The best vinegar is which brand is good

As a kind of condiment in our daily life, vinegar plays a very important role. Vinegar is indispensable in cooking. Whether it is used for cold, or used to dip dumplings to eat, the addition of vinegar can make the taste of food up a level. There are 4 famous vinegars, each with its own characteristics, see how many you have eaten? Today, come together to feel it!

1. Shanxi Old Chen Vinegar: Shanxi Ingredients: peas, sorghum Characteristics: deep black color, high acidity, very mellow flavor.

The longer you put it, the stronger the flavor. Shanxi old aged vinegar is the representative vinegar of northern vinegar, with a history of more than 3,000 years. It has a history of more than 3,000 years. It is known as "the first vinegar in the world" in folklore. A lot of high-quality Shanxi vinegar has a very good taste, whether it is for daily cooking or for dipping dumplings and pasta, it is very good. There are also many people in Shanxi who like to drink a few sips of it when they are not doing anything! After all, Shanxi old vinegar flavor, acidity, saturation is very excellent, if you are used to Shanxi vinegar, may be completely unacceptable to other vinegar products.

As a Shanxi native, every time on the eighth day of the lunar month, my mom would get up early in the morning and find the biggest bottle in the bottles and jars saved in the house, fill it with old vinegar, and then break a few garlic cloves and put it in. Whenever I asked my mom why she had to do this in the morning, she would mysteriously lower her voice and say, "Do it today so the garlic will be green!" And then reveal a face of satisfaction smile

Said we do not black, are honest people, Gang we Shanxi vinegar is no shelf life, Rinang (awesome) not? In fact, Shanxi vinegar shelved the longer, the more flavorful, what is the shelf life, Shanxi vinegar that does not exist.

Second, Zhenjiang balsamic vinegar origin: Jiangsu raw materials:

Sticky rice features: reddish brown color, fresh aroma, acidity is lighter slightly sweet. The middle and lower reaches of the Yangtze River are often no strangers to Zhenjiang balsamic vinegar, which is lighter and softer in taste than Shanxi aged vinegar. Zhenjiang balsamic vinegar tends to be more effective in the preparation of various cold dishes. It is especially effective in increasing the freshness and enhancing the flavor of the dishes.

Zhenjiang balsamic vinegar is an acidic condiment, which belongs to the local traditional products of Zhenjiang, Jiangsu Province. It has five characteristics of "color, aroma, acidity, mellowness and richness". Its color is bright, acidity is soft, vinegar aroma is strong, flavor is pure, taste is smooth and sweet, aroma and slight sweetness, color is strong and taste is fresh, and its quality remains unchanged for a long time, and it is more fragrant and mellow. Compared with Shanxi vinegar, the biggest characteristic of Zhenjiang balsamic vinegar is slightly sweet. Especially when it is dipped in the meat snacks of Jiangnan, the slight sweetness can reflect the freshness of the snacks. Usually do some some cold dishes are more suitable for this

one, Ninghua House

The earliest contact Ninghua House is a friend of Shanxi sent ten years old, the taste is really no say. Whether it's cold or dipped in dumplings, it's really a masterpiece, sour and mellow. Ninghua House is a brand with a long history in Shanxi, Ninghua House vinegar adopts pure grain whole solid curve method, after 4 times of drenching vinegar, the original vinegar acidity is higher than 4 °, and other vinegar on the market is generally only about 3 °. Most of the vinegars aged for ten years or more are gift boxed, from less than a hundred dollars to thousands of dollars, no matter gift or home collection is very suitable

Baoning Vinegar in Langzhong, Sichuan

Baoning Vinegar, commonly known by the name of the place, began in the fifth generation of the Tang Dynasty, the first year of the set Baoning military rule, which is more than 1,000 years old nowadays. Over the past 400 years, through continuous exploration and innovation, Baoning Vinegar has finally formed a century-old brand famous for its bran vinegar and medicinal vinegar. Baoning vinegar is made of bran, wheat, rice and glutinous rice, and made with Chinese herbs such as sand nuts, malt, Yuanzha, Duhao, cinnamon, angelica sinensis, umeboshi and almonds, etc., which are used to open the stomach, strengthen the spleen and promote the flow of blood, and then brewed with the high-quality spring water from the ancient Songhua Well in the Tang Dynasty of Guanyin Temple, which is glistening, sweet and cold and boils but does not sink, and it has been praised as the Genie of Sichuan Cuisine for the recent century. Sichuan cuisine elves, there are even "leave BaoNing vinegar, Sichuan cuisine, no customer care".

(Personal assessment: Pauling vinegar is characterized by the use of medicine into the song, the mouth will have a slightly bitter, short aftertaste, acidity moderate, which is very suitable for doing Sichuan cuisine, such as shredded pork with fish, acidity is appropriate and will not leave a residual acid, in addition to the Pauling vinegar also has a certain health effects, Pauling vinegar, Pauling vinegar, only one major manufacturer brand. (Eating method: very suitable for general Sichuan cuisine cooking.)

Fujian Yongchun old vinegar

Spring vinegar its brewing technology is unique. It is made from high-quality glutinous rice, high-grade red others, sesame and other raw materials by practicing liquid deep fermentation and aging for many years. It has the characteristics of brownish-black color, sweetness in acidity, mellow aroma and refreshing taste, and no decay after long time of hiding. As early as in the Northern Song Dynasty, Yongchun folk began to make Yongchun Old Vinegar by the traditional craft of brewing with red others, thus Yongchun Old Vinegar is also called Fujian Red Others Vinegar.

Personal appraisal: The sourness of Yongchun vinegar is very long, but it is not as thick as aged vinegar with salty and bitter taste, the sourness of Yongchun old vinegar is very pure, and even a little bit punchy, but you can still taste the sweetness aftertaste obviously, its brand is represented by Taoxi and so on. (Eating method: suitable for deep cooking.)

Vinegar flavors and uses

Because of the different raw materials of vinegar, the nutritional content of vinegar will also vary, with grain, into the medicine, with fruit and so on. But regardless of the raw materials,

Vinegar is not a nourishing product, but a flavoring product, and its main role is to provide acidity, so its main use in cooking is much the same. The main difference between different vinegars is not in the nutritional value, but in the different flavors brought by different ingredients. Therefore, the choice of vinegar is more a matter of personal preference. The best choice of vinegar is according to the local conditions, according to the dishes, do a party's dishes, drink a party's wine, use a party's vinegar.

It is my introduction to some vinegar vinegar, in fact, there are a lot, but this is the market taste better several kinds of vinegar, I hope to help you,