Baoning vinegar is known as national vinegar. What's special about it?

Baoning vinegar is one of the four famous vinegars in China, and it is the ancestor and outstanding representative of bran vinegar in China. Baoning vinegar began in the Spring and Autumn Period, flourished in the Qin and Han Dynasties and flourished in the Tang Dynasty.

Vinegar style was formed in 936 AD. It takes grain and bran as the main raw materials, uses dozens of precious Chinese medicines to make koji, and is matched with dried ginger Yingjie.

The high-quality spring water of the ancient "Songhua" well (called Guanyin holy water in ancient times) is crisp, hot and dust-free, using traditional bran vinegar classic technology and modern technology.

It is made by twelve processes. Baoning vinegar is the ingenuity of vinegar brewing technicians and the essence of bioengineering experts. It has a unique "reddish brown and soft vinegar taste"

It is not only a good condiment, but also rich in 18 kinds of amino acids necessary for human body, which can make a variety of sustenance.

Elements and a large number of nutritious organic acids beneficial to human body have the functions of appetizing and stimulating appetite.

Baoning vinegar has won numerous awards at home and abroad since 19 15 won the gold medal in Panama Pacific World Expo. Baoning brand health vinegar

1997 was approved as a health food by the Ministry of Health; In 2000, Baoning vinegar was approved as a green food by the National Green Food Development Center. Guarantee in 2002

Ning vinegar was recognized as a national inspection-free product by AQSIQ; In 2003 and 2006, it was rated as a famous brand product in China twice. Connected again in 2005.

Green food certification and national inspection-free qualification review, and obtained AAA quality credit rating, sanitary registration of export food enterprises and China Chi.

Trademarks and other honorable titles.