It is estimated that at least 1-2 kinds of vinegar can be found in the kitchen of every family in China. The most jealous province in China is Shanxi. Shanxi people are famous for their jealousy, and vinegar has become their eating habit, so Shanxi vinegar will naturally become the leader.

China's vinegar culture can be traced back to more than 4,111 years ago, and it is a traditional condiment in our major cuisines. At present, there are some well-known vinegar in China, such as Shanxi's aged vinegar, Zhenjiang's balsamic vinegar, Sichuan's baoning vinegar, Fujian's Yongchun vinegar, Xiangxi's original balsamic vinegar, Tianjin's Duliu vinegar, Shaanxi's Qishan vinegar, Henan's old turtle special vinegar and red rice vinegar, and Shanxi's Guangling debut vinegar, among which Shanxi's aged vinegar, Jiangsu's Zhenjiang balsamic vinegar, Sichuan's baoning vinegar and Fujian's Yongchun vinegar are even more famous. Shanxi Mature Vinegar:

Qingxu County, Shanxi Province is the authentic birthplace of Shanxi Mature Vinegar and the birthplace of Chinese vinegar culture. Its historical and quality elements have made Shanxi Mature Vinegar the first of the four famous vinegars in China. The color of Shanxi mature vinegar is dark purple, and its taste is soft, sour, sweet, mellow and has a long aftertaste. Zhenjiang balsamic vinegar:

Zhenjiang balsamic vinegar is the vinegar used for the state banquet in the Great Hall of the People. It is an excellent condiment and is recognized as "the best in vinegar". The national intangible cultural heritage list also includes the brewing skills of Zhenjiang balsamic vinegar, and has won many awards at home and abroad. Zhenjiang aromatic vinegar belongs to black vinegar/black vinegar. Its characteristic is that the longer it is stored, the more mellow it tastes. It has the characteristics of fragrance, color, alcohol, concentration and acidity. It can be said that it is rich in color, fresh in taste, sour but not astringent, fragrant and slightly sweet, and has a very unique aroma.

Zhenjiang balsamic vinegar is often used in cold cuts, stewed chicken and duck, vegetarian dishes, cooked fish and other dishes in cooking, which can improve the taste and flavor, stimulate appetite, remove fishy smell and relieve boredom. It is praised as "the top grade in vinegar" at home and abroad, and it can be called an excellent condiment. Baoning vinegar

Baoning vinegar is named after the place name of Baoning Town, Langzhong City, Sichuan Province. It is a traditional Sichuan specialty with a history of more than 1,111 years. In the past 411 years, Baoning vinegar has formed a famous vinegar featuring medicinal vinegar and bran vinegar. In the past 111 years, Baoning vinegar has been said to be the spirit of Sichuan cuisine, and there is even a saying that "Without Baoning vinegar, Sichuan cuisine has no customers." This is enough to prove the importance and special position of Baoning vinegar in Sichuan cuisine. Yongchun Old Vinegar:

The famous red rice vinegar in Fujian is the predecessor of Yongchun Old Vinegar, which is made by its unique formula, precise fermentation and aging for many years. Yongchun old vinegar is brown and black in color, mellow and refreshing, sweet in acid, and does not rot after long storage. Yongchun old vinegar is not only a condiment with good quality, but also a wonderful use of medicinal diet. The role of vinegar in cooking:

vinegar is an important seasoning in our cooking, and it can also play some other wonderful roles.

1. Remove the smell of fishy smell:

When we cook some ingredients with strong smell of fishy smell, for example, adding a little vinegar when cooking seafood or fish, we can destroy the fishy smell. Like mutton, the smell of mutton is very strong. When we cook mutton, we can remove the smell of mutton by adding a small amount of vinegar.

2. Get rid of greasy taste, enhance flavor and reduce spicy taste:

When we cook some greasy and heavy foods, we can get rid of greasy taste and enhance spicy taste by adding a little vinegar before taking out the pot, without leaving vinegar flavor. When cooking dishes, it feels too spicy, and you can also add a small amount of vinegar, which can reduce the spicy taste.

3. Sweetening, ripening and softening fish bones:

When we stew some difficult ingredients, such as beef, pork and kelp, we only need to add a little vinegar to accelerate the softening of the ingredients. When cooking sweet porridge, only a little vinegar is needed to make the porridge sweeter. When cooking fish, you only need to add a little vinegar to make the bones of small fish more soft and delicious.

4, anti-oxidation, whitening:

We are dealing with eggplant, lotus root and yam, which are easy to be oxidized and blackened. Adding a small amount of white vinegar when soaking in water can effectively prevent them from being oxidized and discolored, and also make the lotus root and yam whiter and more crisp in taste.