What are the names of the four famous vinegars in China and where are they produced?

Vinegar is an essential condiment in people's lives. On September 20th, the first vinegar summit in China will be held in Langzhong, one of the four major vinegar producing areas in China. Experts from the national vinegar brewing industry and the four famous vinegars in China will sit together for the first time to discuss the development of vinegar brewing industry.

Among the four famous vinegars, Shanxi aged vinegar, Zhenjiang aromatic vinegar and Zhejiang rice vinegar, Baoning vinegar is the only medicinal vinegar, which is known as "Oriental God vinegar". 19 15 won the gold medal together with Maotai, the national wine of Panama Pacific World Expo, thus establishing its position among the four famous vinegars in China.

Zhenjiang aromatic vinegar ranks first among the four famous vinegars because of its characteristics of "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste, and more mellow with age".

Shanxi Mature Vinegar: Mature Vinegar is produced in Qingxu County and is one of the four famous vinegars in China. The color of aged vinegar is black and purple.

Baoning vinegar has a history of nearly 400 years and is one of the four famous vinegars in China. But among the four famous vinegars in China, the production scale and economic benefits of Baoning vinegar are far behind.

Relying on Baoning vinegar, one of the four famous vinegars in China, Langzhong, an ancient city, actively organized the first China Famous Vinegar Festival. Domestic vinegar, represented by China's four famous vinegars, is famous far and wide ... in the late Qing Dynasty, it was listed as the "four famous vinegars" with Zhenjiang balsamic vinegar, Shanxi aged vinegar and Fujian red yeast rice vinegar.

As the saying goes, "Du Kang makes vinegar." It is said that wine is brewed by Du Kang and vinegar is brewed by Du Kang's son. This is just a well-intentioned folk legend. Brewing in Du Kang is an ancient thing, and vinegar appears much more than wine at night.

In the cooking history of China, vinegar was born late, but acid appeared earlier and was listed as one of the five flavors. At that time, people took acid, mostly with plum to adjust the taste of acid. "Historical Records" records: "If you want to make soup, just make salt plums." The pulp is called "Wan". Later, it was found that millet fermentation can also produce sour taste, so millet fermentation was used to make koji and acid, which was the early vinegar. The word "vinegar" only appeared in the Han Dynasty. The early vinegar was called "vinegar" (vinegar is also pronounced left, from vinegar). The northern Wei Dynasty's Book of Qi Yaomin recorded the methods of making vinegar, including barley vinegar, sesame cake vinegar, residue vinegar and distiller's grains vinegar. During the Northern Wei Dynasty, the practice of Qiang soldiers was very mature.

There is also a legend that vinegar making began with the wife of Liu Ling, one of the seven sages of bamboo forest in Jin Dynasty. His wife Wu tried to persuade her husband to drink less because he was addicted to alcohol. "。 Every time she makes wine, she throws spicy things like salt and plums into the wine, which makes her sour and unwilling to drink. Later generations will do as she does, because it is vinegar. "

In addition, the production of vinegar began in Du Kang. When Du Kang was making wine, he couldn't bear to throw away the distiller's grains and mixed them with water. After 265,438+0 days, there was a fragrance in the jar. After Du Kang tasted it, it was sweet and sour, so he forced the sweet and sour juice out and put it in another place. Du Kang called it "sauce", which was sold in the market and was very popular. Du Kang named the sauce. Because it was found 2 1 day after adding water to distiller's grains, it was vinegar after adding 2 1 day.

The meaning of the word "jealousy" used by modern people began in the Tang Dynasty. Fang, the wife of the prime minister, was very jealous. Emperor Taizong wanted to give Fang some beautiful maids, but she couldn't accept it. Emperor Taizong summoned Mrs. Fang and gave her a pot of poisoned wine, saying, "If you would rather live than be jealous, would you rather die than be jealous?" Mrs. Fang picked up the hip flask and gulped it down, indicating that she would rather die of jealousy. In fact, it's full of vinegar. Li Shimin played a joke and left an enviable allusion for later generations.

Distinguish the quality of vinegar, "take its acid and its fragrance, the older the better."

There are many famous vineyards in our country. Shanxi, Zhenjiang and other places are especially famous for their vinegar. The four famous vinegars in China are

1, Zhenjiang aromatic vinegar ranks first among the four famous vinegars with the characteristics of "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste, and mellow with age".

At present, it is the only international and national double gold medal product in the same industry in China.

2. Shanxi Mature Vinegar: Mature Vinegar is produced in Qingxu County and is one of the four famous vinegars in China. Its quality is among the best in the national edible mature vinegar system.

National condiment appraisal meeting 1956, 1965 ranked first; 1979, 1980 Ministry of Youth Industry, a high-quality product in Shanxi Province; 198 1, 1985, 1990 national silver award for quality products. Mature vinegar is dark purple with thick texture. In addition to the three advantages of alkyd, fragrance and long taste, it also has the characteristics of fragrant cotton, no precipitation and long-term storage. It is not only a good condiment, but also has high medical and health care value.

3. Sichuan Langzhong "Baoning Vinegar" has a history of nearly 400 years. It is one of the four famous vinegars in China and the only medicinal vinegar.

Known as "Oriental God Vinegar", 19 15 won the gold medal together with the national wine Maotai in Panama Pacific World Expo, thus establishing its position among the four famous vinegars in China.

4. Rose Zhejiang Vinegar: It is made of high-quality canned rice and naturally fermented in the natural environment. The color is bright as roses, the sour taste is soft and long, fresh and slightly sweet, and the vinegar taste is pure and unique. It is a superior product in vinegar.

Shanxi Yiyuan Love Vinegar Factory was founded in Wang Mi, Sun Ning, Ming Taizu under the rule of Zhu Yuanzhang. This is a small workshop specially designed for fermented vinegar, Wang Fu, with a history of hundreds of years. Vinegar brewed with sorghum, Daqu, chaff, bran, salt and spices is rich in vinegar flavor, mellow in fat and fragrant. It won't go bad after a long time, and the older it is, the more fragrant it will be.

Donghu brand Shanxi mature vinegar, its brewing history can be traced back to the era of Qing Shunzhi. Wang Fulai, a native of Shanxi Province, has created Qingxu mature vinegar for more than 300 years, and its quality ranks first in the series of edible mature vinegar in China. The raw materials are high-quality sorghum, barley and peas, which are characterized by purple-black color and thick texture. In addition to the three advantages of alkyd resin, it has strong fragrance and long taste, and it also has the characteristics of fragrance, non-precipitation and durability. It is not only a good condiment, but also has high medical and health care value.

Jin Quan Shanxi Old Vinegar: Features: dark brown and bright color, thick texture, rich fragrance, mellow fat, moderate sweetness and sourness, and refreshing aftertaste. It is not only a good condiment, but also has high medical and health care value.

Nanliubao koji vinegar: Features: sweet and sour taste, strong color, long taste, no precipitation and no deterioration. Functions: Help digestion, sterilize, beautify, keep fit, lower blood pressure and fight cancer.

Shuita brand beauty and health vinegar: Functions: nourishing blood, solidifying essence, nourishing yin and tonifying kidney, preventing cancer, beautifying, preventing alopecia and treating neurasthenia.

Water tower brand tartary buckwheat health vinegar: main nutrients: acetic acid, various amino acids, sugars, lipids, vitamins and trace elements. Function: Improve microcirculation, reduce cholesterol and blood lipid, soften blood vessels, beautify and strengthen body, lose weight, and resist aging, which has obvious curative effect on diabetes.

Mineral water buckwheat health vinegar: a product developed by the national "eighth five-year plan" scientific research project. Main nutrients: acetic acid, various amino acids, sugars, ascorbic acid, riboflavin, flavonoids, lipids, strontium, selenium, copper, manganese, iron, calcium, phosphorus and other trace elements, among which strontium and selenium are particularly prominent. Functions: regulating human metabolism, preventing nutritional deficiency, softening blood vessels, lowering blood pressure and lipid, benefiting qi and tonifying deficiency, caring skin and delaying aging; Can be used for treating Keshan disease, Kaschin-Beck disease, cardiovascular and cerebrovascular diseases and malignant tumors.