The following details the characteristics and brand recommendations of these four famous vinegars.
Shanxi Mature Vinegar Shanxi Mature Vinegar is the most famous vinegar. Shanxi's specialty is vinegar, and Shanxi people are unhappy without vinegar every day. Shanxi mature vinegar is made from sorghum, chaff and water, and fermented with Daqu made of barley and peas.
Shanxi mature vinegar is purple and black in color, thick in texture, alkyd, fragrant in taste, and has the characteristics of cotton fragrance, no precipitation and long-term preservation. Shanxi mature vinegar is not only a good condiment, but also has a certain health care function.
The famous brands of Shanxi mature vinegar are mainly Ninghua House and Water Tower. Because acetic acid is very strong, it is suitable for mixing noodles and dipping jiaozi.
Jiangsu Zhenjiang vinegar belongs to black vinegar, which is characterized by "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste". The longer the storage time, the more mellow the taste. Compared with Shanxi mature vinegar, Zhenjiang vinegar is slightly sweet.
The famous brands of Zhenjiang balsamic vinegar are mainly Hengshun and Jinshan Temple. Zhenjiang balsamic vinegar is especially suitable for eating with steamed dumplings, and the slight sweetness can evoke the fresh fragrance of dumplings to the greatest extent.
Sichuan Langzhong Baoning Vinegar Baoning Vinegar is produced in Sichuan, which is characterized by being fermented with Chinese herbal medicines such as cinnamon and angelica to stimulate appetite and strengthen the spleen. Baoning vinegar is the soul of Sichuan cuisine. Since ancient times, there has been a saying that Sichuan cuisine has no customers without baoning vinegar.
Only one merchant produces Baoning vinegar, just look for the words "Baoning vinegar". Baoning vinegar is slightly bitter and has a long sour taste, which is especially suitable for Sichuan cuisine such as fish-flavored shredded pork.
Fujian Yongchun Mature Vinegar Yongchun Mature Vinegar is brown and black in color, not astringent in strong acid, slightly sweet in acid, mellow and refreshing, refreshing in aftertaste, and long-lasting without rot.
The difference between Yongchun vinegar and other vinegars is that it does not need to add salt and preservatives, and it contains various nutrients such as amino acids and a variety of fermenting microorganisms beneficial to human body. It is a kind of condiment with excellent texture, which has the functions of invigorating spleen and stomach, eliminating dampness and sterilizing.
The brewing process is unique. High-quality glutinous rice, red yeast, sesame and white sugar are selected as raw materials and carefully brewed according to a certain formula. Among them, it took about 800- 1000 days to cook glutinous rice, ferment with alcohol, ferment with acetic acid, cultivate strains and age.
The nutritional value of Yongchun Mature Vinegar (1) is rich in amino acids, among which 8 kinds of amino acids cannot be synthesized by human body and must be supplied by food. There are many sugars in vinegar, such as glucose, fructose and maltose. There are many organic acids in vinegar, mainly acetic acid, followed by lactic acid, pyruvic acid, formic acid, malic acid and citric acid.
(2) vinegar is sweet, so that its five flavors can be reconciled, which is beneficial to the human body to digest and absorb the nutrition provided by food.
(3) After eating vinegar, the concentration of gastric acid can be increased, thus stimulating saliva and appetite.
(4) Vinegar can lower blood pressure and cholesterol, and prevent arteriosclerosis and some cancers.
(5) Children can take proper vinegar and warm boiled water orally to treat intestinal dyspepsia, and the elderly can soak eggs, soybeans and peanuts in vinegar to treat heart encephalopathy.
In addition, vinegar can also inhibit the production of lipid peroxide, eliminate peroxide free radicals, moisturize the skin, beautify and protect health and prevent pigmentation.