Shanxi mature vinegar is a traditional vinegar in China, which is famous for its unique flavor. Its characteristics are sweet but not strong, sour but not bitter, fresh but not salty, spicy but not strong? Does the vinegar koji use barley? Made of peas and black beans, and wheat skin? Bran? A straw? Sorghum stalk bent bed, 25 degrees moldy?

When making vinegar, sticky yellow rice and sorghum are boiled together to make porridge, and after more than one month, 20% of the above vinegar koji is added to make vinegar mash, and then bran is added. Rice bran, mix well, put in a koji room and ferment at 35 degrees. /kloc-will turn into vinegar residue after 0/0, so it will be moved into the shower tank for vinegar.

New vinegar and exposure? Dew condensation? If ice fishing and other processes continue to ferment and concentrate, the flavor will get better and better, and it can be eaten after one or two years, so it is called "old vinegar"?

This is its traditional manufacturing method. This formula and technology have basically taken shape in Qi Yaomin's Book, so its history is 1400 years?