The four famous vinegars in China are Shanxi Mature Vinegar, Jiangsu Zhenjiang Aromatic Vinegar, Sichuan Langzhong Baoning Vinegar and Fujian Yongchun Vinegar. However, it is particularly worth pointing out that with the development of logistics in modern society, the differences between the types of raw materials in fermented vinegar are not so great. Many kinds of vinegars, including the four famous vinegars, now adopt the strategy of combining various raw materials, and develop new vinegars by learning from other kinds of vinegars.

1. Shanxi mature vinegar is produced in Qingxu County, ranking first among the four famous vinegars in China. It is made of sorghum, bran, chaff and water as main raw materials, and barley and peas as saccharifying and fermenting agents. After alcohol fermentation, solid acetic acid fermentation, fermented grains and aging. 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. (Personal evaluation: Three of the four famous vinegars are southern vinegars. Fortunately, Shanxi mature vinegar is the representative of northern vinegar, and its brands are represented by Ninghuafu, Donghu and Water Tower. The taste is heavy, which can well neutralize the alkaline bitterness of northwest water. The entrance is slightly salty and bitter, with a strong sour taste, but very sweet. How to eat: It is more suitable for mixing noodles and jiaozi.

2. Sichuan Langzhong Baoning Vinegar Baoning Vinegar, commonly known as place name, began in the first year of Tang Changxing ruled by Baoning Army in the Five Dynasties and has a history of 1000 years. Over the past 400 years, Baoning vinegar has finally formed a century-old brand famous for bran vinegar and medicinal vinegar through continuous exploration and innovation. Baoning vinegar takes bran, wheat, rice and glutinous rice as raw materials, and Chinese herbal medicines such as Fructus Amomi, Fructus Hordei Germinatus, Fructus Crataegi, Radix Angelicae Pubescentis, Cortex Cinnamomi, Radix Angelicae Sinensis, Mume Fructus and Semen Armeniacae Amarum are added to stimulate appetite, strengthen spleen, promote blood circulation and remove blood stasis. It is made of high-quality spring water from the ancient Tang Dynasty "Songhuajing" in Kannonji, which is clean and sweet, boiling but not heavy. It has been praised as the spirit of Sichuan cuisine for nearly a hundred years. Personal evaluation: Baoning vinegar is characterized by being used as medicine in koji, slightly bitter in mouth, short aftertaste and moderate acidity, which is very suitable for Sichuan cuisine, such as fish-flavored shredded pork, with moderate acidity and no residual acid. In addition, Baoning vinegar also has certain health care functions. Baoning vinegar has only one major manufacturer brand. How to eat: Very suitable for general Sichuan cuisine. )

3. Jiangsu Zhenjiang Aromatic Vinegar Zhenjiang Aromatic Vinegar "fragrance" means that Zhenjiang Aromatic Vinegar has a unique aroma compared with other kinds of vinegar. Zhenjiang vinegar belongs to black vinegar. Zhenjiang balsamic vinegar was founded in 1840, which has the characteristics of "color, fragrance, acid, alcohol and strong", "acid but not astringent, fragrant but slightly sweet, strong color and fresh taste". The longer it is stored, the more mellow it tastes. This is because it has a unique geographical environment and unique exquisite craftsmanship. Compared with Shanxi vinegar, Zhenjiang vinegar is slightly sweeter. Especially when eaten with meat snacks in Jiangnan, the sweetness can better reflect the delicacy of snacks. Personal evaluation: The "fragrance" and slight sweetness of Zhenjiang balsamic vinegar are intuitive features that people who taste it for the first time can immediately feel. The brands are mainly represented by Hengshun, Jinshan Temple and Beigushan. The slightly sweet taste at the entrance makes Gan Hui particularly obvious and rich in layers. How to eat: Suitable for dipping and cold dishes. )

4. Fujian Yongchun Vinegar Yongchun Vinegar has a unique brewing process. It is made of high-quality glutinous rice, high-grade red rice, sesame and other raw materials through years of deep fermentation and aging. It is brown and black in color, sweet in acid, mellow and refreshing, and will not rot after long storage. As early as the Northern Song Dynasty, Yongchun folk began to make Yongchun mature vinegar by using the traditional process of brewing red clams, so Yongchun mature vinegar is also called Fujian red clams vinegar. (Personal evaluation: Yongchun acetic acid has a long taste, but it is not as strong and salty as old acetic acid. The sour taste of Yongchun mature vinegar is pure, even a little vinegar, but it can still obviously taste a sweet aftertaste. Its brand is represented by Taoxi. How to eat: Suitable for deep cooking. )

White vinegar and rice vinegar White vinegar and rice vinegar are the first medicine to promote crop growth. Rice vinegar is eaten less, mainly white vinegar. (Personal evaluation: He Qian's food and wine are all zero-added brands, which taste more pure. How to eat: White vinegar is suitable for pickled radish, cabbage and other relatively clear dishes because of its pure taste, and can also be used for dipping. )

Second, how to choose vinegar

1. Word of mouth and brand of vinegar If you are not particularly picky about vinegar, you can directly choose the four famous vinegars in China in the black vinegar industry. The advantages and disadvantages are analyzed below. Besides, there are many brands of white vinegar and rice vinegar to choose from.

2. Aging and acidity of vinegar Generally speaking, the longer vinegar is aged, the more mellow it tastes, and of course the price and grade will increase accordingly. Generally speaking, the older the better. In terms of grade, there is no very strict vinegar grade system in China, but generally speaking, the higher the acidity, the better. Generally speaking, fermented vinegar with total acidity higher than 3.5g/ 100ml produced by solid-state fermentation can be called mature vinegar, and mature vinegar with total acidity higher than 5g/ 100ml can be regarded as high-quality mature vinegar.

3. Taste and use of vinegar Because the raw materials of vinegar are different, the nutritional components of vinegar will be different, such as useful food, medicine, fruit and so on. However, regardless of the raw materials, vinegar is not a health product, but a condiment. Its main function is to provide sour taste, so its main uses in cooking are similar. The main difference between different kinds of vinegar is not the nutritional value, but the different taste brought by different raw materials. Therefore, for how to choose vinegar, what is more important is the personal favorite taste. The best choice for vinegar is to make your own dishes, drink your own wine and use your own vinegar according to local conditions.