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Zhenjiang Vinegar Culture Museum (Chinese: 中国镇江醋文化博物馆) is a museum dedicated to vinegar in Yicheng Subdistrict, Dantu District, Zhenjiang, Jiangsu, China. It is located in Zhenjiang, a city famous for its Zhenjiang vinegar. It is an AAAA Tourist attraction.
A bottle of Chinkiang vinegar. Production of Zhenjiang vinegar begins when a vinegar pei mixture (wheat bran, rice hull, alcohol obtained from saccharification of glutinous rice and vinegar seed from a prior batch) is poured into an urn until the urn is half-full. The mixture is kept warm for up to 3 days in summer and 6 days in winter.
Black vinegar was traditionally aged in clay pots. [7] In Sichuan, black vinegar is made from wheat bran and flavored with traditional medicinal spices. Sichuan's Baoning vinegar (保寧醋 or 保宁醋) is a famous example. Black vinegar from Fujian is made using glutinous rice and colored red by the infusion of a special fungus. [7]
Sichuan is notoriously humid in the winter and hot in the summer. To counteract soggy weather, the Sichuanese historically spiked their diet with warming foods like ginger and Sichuan pepper.
In 2011, the output of Shanxi vinegar was about 600,000 tons, accounting for about 18% of the entire vinegar market in China, while aged vinegar accounted for about 70% of Shanxi vinegar. In 2012, the actual output of Shanxi mature vinegar was 770,000 tons, and the total sales revenue was 2.206 billion yuan, an increase of 9.91% over 2011.
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Baoning vinegar (保寧醋 or 保宁醋) from Sichuan is another famous example. Typically, black rice vinegar is made with black glutinous rice (also called "sweet rice"), although millet or sorghum may be used instead. It is dark in color, and has a deep, almost smoky flavor. In addition to Zhenjiang, it is also produced in Hong Kong.
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