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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.
It is located in Zhenjiang, a city famous for its Zhenjiang vinegar. It is an AAAA Tourist attraction. The museum documents the history of vinegar production, contains a recreation of an ancient vinegar workshop, and also documents the modern vinegar production process. [1] [2]
A bottle of Zhenjiang vinegar. Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China. [2] The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor.
Zhenjiang is most famous for its fragrant black vinegar, called Zhenjiang vinegar. Chinese legend traces it to Heita, the son of Dukang, the supposed inventor of alcoholic beverages. Having forgotten about a vat of wine for 21 days, he found it had spoiled but now possessed a pleasant sour taste that could be used to complement foods. [17]
The Lee Kum Kee Seasoned Rice Vinegar – made from authentic Zhenjiang vinegar (Zhenjiang being a city in Jiangsu Province) – creates a slightly sour flavour paired with a blend of sweet, tangy ...
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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Zhenjiang aromatic vinegar and Sichuan Baoning bran vinegar are similar products that are aged with fermented grains instead of new vinegar, and the aging period is 20–30 days and about one year respectively; [5] Shanxi vinegar is aged with new vinegar instead of fermented grains, and the aging period is generally 9–12 months. Some ...