The history of Zhenjiang Hengshun balsamic vinegar

According to legend, balsamic vinegar was invented by Heita, the son of wine saint Du Kang.

In the year when Du Kang invented brewing, his family came to Zhenjiang and opened a small trough outside the city to brew and sell wine. My son Heita helped his father make wine, carried water and jars in the workshop and raised a dark horse. One day, Heita finished her work, added several buckets of water to the wine jar in the jar, happily lifted the wine jar and drank several kilograms of rice wine in one breath. The rice wine had enough stamina, and before long, Heita went back to the stable to sleep drunk. Suddenly, there was a thunder in my ear, and Heita opened her eyes in a daze and saw an old man with white hair standing in the room. He smiled and said to him, "Heita, you have brewed flavoring nectar for 21 days, and you can taste it today." Heita was about to ask again when the old man was gone. And he shouted: "Xian Weng, Xian Weng!" I woke up with a start, what I saw and heard in my dream just now.

Black tower recalled what happened in the dream just now and felt very strange. There are only distiller's grains and buckets of water in the jar for horses. How can it be flavored nectar? Heita doubted this, but in fact, she felt her lips and tongue dry, so she drank a bowl. Who knows, after drinking it, I just feel delicious, sour and sweet, refreshing and comfortable. Heita strode into his father's room and told him everything he had just seen in his dream and tasted. Du Kang felt proud when he heard this, so he went to the stable with the black tower and saw that the water in the tank was different from the past, black and transparent. Dip it with your fingers and send it to the entrance for tasting. It was a bittersweet experience.

Du Kang asked Heita again in detail, pondered over the "21st" and "Youshi" that the old man said for a long time, and while comparing pictures with his hands, he suddenly grabbed Heita and wrote on the ground with his fingers: "Twenty-one Youshi, this adds up to the word' vinegar', maybe the dew is' vinegar'!" From then on, Du Kang and his son added water to the wine jar in the jar according to the old man's suggestion. After 2 1 day brewing, vinegar was brewed in the vat, and then a hole was drilled in the vat, and the vinegar flowed out continuously. Du Kang and his son gave this flavored nectar to their neighbors for tasting, and the neighbors repeatedly said it was good. Before long, all the neighbors came to buy it. The vinegar was sold in Zhenjiang City and spread to Zhenjiang City, where it became famous everywhere.

Later, Zhenjiang people found that vinegar would not go bad after being put for a long time, but it would become more and more mellow. "Sweet vinegar is not rotten" has become a major feature of Zhenjiang vinegar.

Hengshun, the founder and representative of China Zhenjiang Aromatic Vinegar, was founded in Hengshun Vinegar Industry 1840, and now Jiangsu Hengshun Group Co., Ltd. is the first listed company in China condiment industry. It mainly produces a series of condiments of nearly 200 varieties, such as balsamic vinegar, health vinegar, soy sauce, pickles and colored wine, which are sold well in China and 43 countries around the world. Fei Xiaotong, a famous economist,/kloc-0 visited Hengshun factory in April, 1999 and was full of enthusiasm. He started to write down the nine characters of "a hundred years of Hengshun vinegar handed down from generation to generation", which was forceful and praised Hengshun balsamic vinegar. At present, Hengshun has listed China as a national intangible cultural heritage and a banquet in the Great Hall of the People.