1, Shanxi mature vinegar
Shanxi Mature Vinegar is one of the four famous vinegars in China. It has five characteristics: color, fragrance, alcohol, consistency and acidity. The longer it is stored, the more mellow the aroma and the thicker the acidity. It is made of high-quality whole grains and has a long history. Mature vinegar is brownish red in color, thick in texture, alkyd, fragrant and long in taste, and also has the characteristics of fragrant cotton, non-precipitation and long-term storage.
2. Zhenjiang balsamic vinegar
Zhenjiang balsamic vinegar is a famous local condiment in Zhenjiang, Jiangsu Province, and also a symbol product of chinese national geography. Its biggest feature is mellow, belonging to black vinegar and black vinegar. Zhenjiang aromatic vinegar takes glutinous rice as the main raw material and adopts a unique "solid layered fermentation" process, which has the characteristics of clear color, soft sour taste, rich vinegar flavor, pure flavor, mild and sweet taste, strong color and fresh taste.
3. Fujian Yongchun Vinegar
Fujian Yongchun Old Vinegar is a local famous condiment specialty in Yongchun County, Quanzhou, Fujian Province. It is made from glutinous rice, red rice, sesame and water by the processes of "red rice saccharification and alcohol fermentation" and "liquid acetic acid fermentation", which has the unique aroma of red rice and is blended after aging. It has the characteristics of brown and black color, sweet in acid, mellow and refreshing, long-term storage and non-rot, and is not only a condiment with excellent texture.
4. Sichuan Langzhong Baoning Vinegar
Baoning vinegar takes bran, wheat, rice and glutinous rice as raw materials, uses Amomum villosum, malt, hawthorn, Radix Angelicae Pubescentis, ebony and almond to make koji, and is made from the high-quality spring water of the ancient "Songhuajing" in the Tang Dynasty in Kannonji. It has been praised as the spirit of Sichuan cuisine for nearly a hundred years, and there is a saying that "Sichuan cuisine has no customers without Baoning vinegar".
Introduction of condiments
Vinegar is a traditional condiment in major cuisines in China. The swelling of vinegar is reduced. According to the existing written records, the working people in ancient China used wine as a starter to ferment vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to the literature is at least 3,000 years. "Vinegar" in China was called "vinegar", "acyl" and "bitter wine" in ancient times. "Unitary" is the earliest word of "wine" in Oracle Bone Inscriptions. At the same time, calling "vinegar" bitter wine also shows that "vinegar" originated from "wine".
According to legend, in ancient times, vinegar was invented by Heita, the son of wine saint Du Kang. Du Kang invented wine, and his son Heita did everything in the workshop, carrying water and tanks, and gradually learned the technology of wine-making. Later, after making wine, Black Tower thought it was a pity to throw away the distiller's grains, so it was stored and soaked in a jar. On the 21st, when I opened the jar, a smell that I had never heard before came to my nose. Under the temptation of rich fragrance, Heita tasted it, which was both sweet and sour and delicious, so it was stored as "seasoning paste".
The above contents refer to Baidu Encyclopedia-Vinegar.