The so-called vinegar culture is to use vinegar as a carrier to spread various cultures through this carrier. It is the organic integration of vinegar and culture, which contains and reflects the material civilization and spiritual civilization in a certain period, that is, the stories of codes, systems, legends, customs, etiquette, language, literature and regulations related to vinegar, as well as the sum of psychological reflections and associations it brings. It includes not only values, language, knowledge and other spiritual aspects, but also everything related to them.

Vinegar, also known as vinegar, acyl, bitter wine and rice vinegar, originated in China. During the Spring and Autumn Period and the Warring States Period, Zhou Li recorded that "acyl group is the main acyl group" and "acyl group" refers to sour products such as vinegar. From this calculation, vinegar has a history of more than 3000 years. The products in different parts of China have different climates, forming unique local vinegars, among which the vinegars from Zhenjiang, Shanxi and Yongchun, Fujian are the most famous.

Properties: sour, sweet and flat. Return to stomach meridian and liver meridian. It can promote digestion, stimulate appetite, dissipate blood stasis, stop bleeding and detoxify.

Composition:

Due to the different raw materials and production methods, the finished products of vinegar also have different flavors. Vinegar is a kind of acid condiment which is widely used. The content of acetic acid in 100mL vinegar is above 3.5g in general vinegar and above 5g in excellent vinegar. Because vinegar can improve and regulate human metabolism, it is in increasing demand as a dietary condiment. The heat of vinegar is extremely low and can be ignored.

The main nutritional components of vinegar: citric acid, acetic acid and amino acids.

As a condiment, vinegar has the advantages of stimulating appetite, stimulating gastric acid secretion and helping digestion.

Vinegar was called acyl in ancient times, and acyl was interpreted as acid in Shuowen, also called vinegar. The Book of Rites says that "cooking is the best way to cook cheese", and the cheese here is vinegar. There is a record of "acyl substance" in Zhou Li, which can prove that Chinese vinegar existed in the Western Zhou Dynasty. The records in Hanshu Shihuozhi show that vinegar was widely eaten in the Han Dynasty and entered the folk. Vinegar can be said to be a common condiment in daily life. Sweet and sour pork ribs, vinegar fried cabbage, old vinegar peanuts, hot and sour soup, etc. They are all well-known dishes. Not only that, eat jiaozi, steamed buns, make cold dishes, pickles and so on. It is essential to add some vinegar to improve the taste. In fact, vinegar not only has the function of seasoning, but also can protect people's health in many aspects, such as the recent rise of vinegar therapy and fruit vinegar, which have been sought after by people. The reason why vinegar is so "red" is inseparable from its nutrition. Vinegar contains amino acids, acetic acid, lactic acid, glucose, fructose, maltose, potassium, calcium, sodium, iron, copper and other nutrients, as well as vitamins B 1, B2, B6 and so on. Vinegar is a culture. The history of human consumption of vinegar is very long, and the written record of vinegar is at least 3000 years. Therefore, like tea culture and wine culture, vinegar is also a kind of culture. As we all know, Shanxi is one of the cradles of vinegar in China, and it is also a well-known vinegar town. As the saying goes, "Shanxi noodles are delicious, so you should use vinegar." In fact, although the taste of vinegar is generally sour, different vinegars have different tastes because of different raw materials and production methods. Vinegar can be divided into smoked vinegar, yellow vinegar, reflux vinegar, sealed vinegar, pouring vinegar and so on. The raw materials used are sorghum vinegar, corn vinegar, millet vinegar, persimmon vinegar, fruit vinegar and sweet potato vinegar. According to the types of songs used, there are Daqu vinegar, Quick Qu vinegar and natural hair. For example, "Shanxi Mature Vinegar", the first of China's "Four Famous Vinegars", is smoked with sorghum Daqu, forming its unique taste. In traditional Chinese medicine, vinegar has probably been used as medicine since the Han Dynasty, and it is called "bitter wine". The application of vinegar in medicine mainly lies in processing drugs and changing their medicinal properties, such as vinegar Bupleurum. Li Zhihong, deputy director of the Department of Gastroenterology, Dongzhimen Hospital, Beijing University of Chinese Medicine, said: "Vinegar is not only an essential condiment in people's daily life, but also a lot of research on the health care function of vinegar in the world recently." As a condiment, vinegar is mostly brewed from grain, such as rice vinegar. "The main ingredients such as acetic acid and amino acids are very beneficial to human body," Li Zhihong said. There are many health functions of vinegar, the most common of which is to stimulate appetite and promote digestion. "Vinegar is a weak acid. Proper intake of vinegar can adjust the acidity of gastric juice and help digestion. " Generally speaking, this effect can be achieved by adding vinegar to dishes. Vinegar also has the function of consuming fat. Li Zhihong said, "Vinegar contains organic acids, amino acids and other volatile substances. Among them, amino acids can promote the excessive fat accumulated in the body to be converted into heat, and also promote the metabolism of sugar and protein. Long-term adherence to taking about 10 ml of vinegar after meals or before going to bed can play a role in consuming fat and improving obesity. " Promote the absorption of nutrients. Many families like to put some vinegar when cooking. Adding vinegar to stew meat can make the meat worse and taste better. Fish with vinegar can remove fishy smell; Adding vinegar when frying shredded potatoes can make them brittle. In fact, cooking with vinegar can not only improve the taste, but also help the absorption of food nutrients. Qi Jing, chief physician of the Department of Infectious Diseases of Beijing Hospital of Traditional Chinese Medicine, said: "Adding vinegar during cooking can make the chemical structure of water-soluble vitamins and vitamin C in food more stable and reduce the loss of vitamins in vegetables." It can also promote the dissolution of nutrients such as calcium, phosphorus and iron. "Put some vinegar when cooking fish, stewed meat and stewed ribs, which can dissolve the calcium and help the body absorb it, thus improving the utilization rate of food nutrition." Sterilization, preservation and antisepsis From the perspective of traditional Chinese medicine, vinegar tastes sour, bitter and warm, and has the functions of removing silt, detoxifying and killing insects, and can inhibit the reproduction of harmful bacteria. Like soaking cloth in vinegar in summer and covering it on meat; Being jealous and seasoning cold salad are good for preventing intestinal infection; Fumigating vinegar indoors in winter can prevent colds and so on. They are all used for sterilization, preservation and preservation. Protecting the liver and softening blood vessels "Chinese medicine believes that acid enters the liver, so a small amount of vinegar also has the effect of nourishing and protecting the liver." Li Zhihong said, "Adding vinegar to dishes or taking a small amount of vinegar orally can promote the metabolism of the liver." After being absorbed by the human body, vinegar can promote the decomposition of fat and prevent the deposition of cholesterol on the blood vessel wall, so it also plays a certain role in preventing cardiovascular diseases in the elderly. hope this helps