Old vinegar is also a dish

Although we need more and more vinegar, but those old vinegar that have experienced vicissitudes of life and time precipitation are getting fewer and fewer, and the old vinegar is gradually replaced by many blended vinegar. Although it is not harmful to the body, the old vinegar is extremely beneficial to our health, and its pure taste is beyond reach. There are thousands of large wine tanks filled with sour aroma in the air. Who is using this old and traditional method to make the most healthy vinegar?
 
Sichuan food genie, guobiao baoning
The folk saying "Sichuan food is not taken care of because it is away from baoning vinegar" shows the important position of baoning vinegar in Sichuan food. Is a bottle of vinegar so important? Yes, just as there is no peace of mind, there will be no authentic Chongqing hot and sour powder. Chongqing's hot and sour powder is popular across the north and south of the Yangtze River, but the taste of the hot and sour powder in each place is authentic and unauthentic, so only those who have eaten Chongqing's hot and sour powder can judge it.
Baoning vinegar is one of the four famous Chinese vinegar, a model of Chinese Medicinal vinegar, and the originator of Chinese vinegar. Baoning vinegar is made from pure food, precious Chinese medicine, and "Songhua" well water. It is made from 42 processes by using Vinegar processing, it is unique in the characteristics of "red brown color, soft sour taste, mellow sweet back, strong and long". It is a good flavor, and long-term consumption is beneficial to human health. Since the Tang Dynasty, the Royal Palace dining room has adopted the soy vinegar cooking meal. In 1985, the soy vinegar entered the Zhongnanhai and became a banquet seasoning product. As Sichuan food gradually becomes popular, baoning vinegar has been widely spread across the world, so it has the reputation of "Sichuan food genie, guobiao baoning.
Baoning vinegar is produced in the ancient town of Jinzhong. The mountains and rivers in the region are extraordinary, the climate is suitable for brewing, the Aluminum rod, and the vinegar culture has a long history. In the middle period of the dingdu region of the Pakistani Government, the Vinegar Industry became increasingly developed in the Qin and Han Dynasties. Zhang Fei used vinegar to extract alcohol and provide medicine for the military; in the Tang Dynasty, Ding cylinder vinegar workshops were spread all over the city, and the Vinegar Industry was booming.
Although there are many vinegar squares in the region, the most prestigious one is the baoning vinegar in, which has a history of more than years. During the autumn and winter seasons of the calendar year, the skilled court vinegar Shi suo Yiting went to Beijing to absorb the essence of the brewing of the soy vinegar, using dozens of flavors of traditional Chinese medicines, such as white quick-frozen come, sand kernels, Eucommia, Angelica, extract, and mint, as innovative ingredients, this product uses the unique high-quality rice and wheat bran as raw materials, the natural spring water from the Songhua ancient well in the qimba mountains is used as the medicine to produce Qu Yu vinegar, which has a reputation and is unique in the Chinese vinegar garden. During the period from the Qing Dynasty to the Qianlong Period, Sun Suo, the fifth generation of Suo, standardized the recipe and brewing technology of the medicated song of BaO Ning vinegar. At this point, the soot vinegar industry has become one of the four most famous Chinese vinegar brands with the characteristics of pharmaceutical vinegar and zookeeper vinegar. After the founding of the People's Republic of China, the State authorized Sichuan baoning vinegar company to exclusively manage the baining vinegar formula, effectively ensuring the purity of the traditional quality of baoning vinegar.
 
Ninghua vinegar
Shanxi people are jealous. The vinegar in Ninghua government is not sour. After the vinegar is beaten back, it will be put out for freezing. One night, it will be frozen, and a layer of ice will be formed on it, one layer of ice is frozen, and then the ice is frozen. The vinegar is more sour and thick. It can be seen that Shanxi's jealous people have higher requirements on acidity. This is a general evaluation of Ninghua vinegar.
The real brand of Ning Hua Fu vinegar is "Yi Yuan Qing", and "Yi Yuan Qing" is the font size of the time-honored Chinese enterprises recognized by the Ministry of Commerce. The famous vinegar made by yiyuanqing is favored by generations of local consumers. It is also located at No. 60, Ninghua Fu Lane, QiaoTou Street, Taiyuan City, Shanxi Province, so it is nicknamed "Ninghua Fu vinegar" by Taiyuan people ".
The old vinegar brewing technique of "yiyuanqing" is made by yiyuanqing. It uses high quality sorghum as the main ingredient and uses the natural Daqu community and natural climate made from barley and peas for solid-state fermentation. "Yi Yuanqing" was founded in the early stage of Ming Hongwu (that is, in 1337). At that time, Zhu Yuanqing wrote his third son Zhu as the king of Jin and his son Zhu jihuan as the king of Ninghua, at that time, "yiyuanqing" was a small workshop in Ninghua wangfu, where vinegar, noodles, and liquor were made for the royal family only. By the 22nd year of Qing Dynasty (that is, 1817), jiagong had the ability to produce 150 kg of vinegar daily. It was the largest vinegar manufacturing workshop in Shanxi at that time, and it was the authentic style of Shanxi vinegar. The famous vinegar brewed with the old vinegar of "yiyuanqing" is a treasure of the king's palace during the Ming dynasty. More than 300 years later, with its unique style of sweet, sour, persistent, and no preservatives, mingvinegar has a variety of health care functions, including its rich nutrition, flavor, fat reduction, blood pressure reduction, and cold prevention, it is favored by the royal family and celebrities from all walks of life.
 
Yongchun old vinegar
Yongchun old vinegar, also known as Fujian red yeast vinegar and wuvinegar, was founded in the Northern Song Dynasty. It was recorded in the early Northern Song Dynasty (960 ~ 1125) at that time, Yongchun people in Fujian were well-developed and fond of "old vinegar" and spread for dozens of generations. after thousands of years, they have continued to this day. Rich people regard old vinegar, mature places, and six flavors as "Three Treasures" at home. The old vinegar in the family often adds old wines after years of development, it is regarded as a symbol of good luck and the best gift to the guests. "Yongchun county" has such a record: "The Color of Yongchun wuvinegar is brown and black, warm, weak acid, slightly sour, and mellow, with a better flavor, it is a good seasoning with excellent texture, and has the function of appetizing spleen and appetizing and sterilization."
The main raw materials for Yongchun old vinegar are red yeast, glutinous rice, and sesame seeds. The raw materials are fermented by liquid surface and aged. Red Yeast is a special product of Fujian province. It is exclusive to this side for making vinegar, and the proportion of Qu Liang is very high ). The unique liquid fermentation process of Yongchun old vinegar is the biggest difference with other famous vinegar. The vinegar fermentation is mainly caused by the oxidation of alcohol to acetic acid by acetic acid bacteria under aerobic conditions, the old vinegar is fermented in the natural state. The oxygen supply is not enough, but the surface has a large amount of oxygen. Therefore, the fermentation speed is slow and it is destined to be the method of fermentation and aging, at the same time, various organic acids and acetic acid coexist for a long time, produce a variety of organic acids ethyl ester, give vinegar exclusive ester fragrance, the fermentation process is to maintain the existence of active acetic acid bacteria, thus inhibiting the growth of bacteria.