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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]
Zhenjiang Prefecture ("Chinkiang") between the Yangtze and Lake Tai east of Nanjing ("Kiangning"), from Martino Martini's 1655 Novus Atlas Sinensis. The river marked west of the city is the Grand Canal. Under the Qing, Zhenjiang was a city of half a million surrounded by a series of brick city walls up to 35 feet (11 m) high. [3]
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.
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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History of Zhenjiang (1 C) P. ... Zhenjiang vinegar This page was last edited on 28 March 2018, at 18:21 (UTC). Text is available under the Creative ...