Let's talk about this first strange thing. Zhenjiang's traditional name is French kiln meat, which is preserved with salt and brine. Its meat is red and white, glittering and translucent, so it is also called Crystal Eta Ursae Majoris. Yaorou tastes fresh, mellow and not greasy. It's delicious to eat with balsamic vinegar and shredded ginger.
The pot cover is the pot cover surface.
Zhenjiang vinegar is "sour but not astringent, fragrant but slightly sweet, with strong color and fresh taste", just as the "Three Strange Ballads" says, the longer it is stored, the more mellow it tastes. It is not difficult to find out that Zhenjiang aromatic vinegar takes high-quality glutinous rice as the main raw material and adopts excellent sour and vinegar strains. It takes more than 70 days to make it through three major processes: solid-state layered fermentation, brewing, fermented grains and vinegar pouring.