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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.
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.
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]
The International Vinegar Museum opened on June 4, 1999. [2] Over 350 different types of vinegar from around the world are on display [3] and include a range of different flavors, such as pecan, tequila lime, maple, and blueberry. Exhibits include information about the history and applications of vinegar. [4]
Jiangsu cuisine boasts strictly selected ingredients, exquisite workmanship, and rich culture, with fresh seafood being one of the main features.
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.
Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine.It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province.
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 ...