Compared with cooking, the delicacy of ingredients is the key, while seasoning is the promotion. China people are very skilled in refreshing themselves, so it is inevitable to use all kinds of condiments in cooking. Soy sauce and vinegar are the most basic seasonings in the kitchen. They are also liquids, but they are very easy to distinguish. The taste of glacial acetic acid is hard to ignore, let alone the black vinegar of white rice vinegar. Where do people in China like to lose their temper best? Does this jealousy have your hometown?

There is a saying that if you give Shanxi people a bottle of vinegar, you can mix everything up. Shanxi is a famous "vinegar capital", where losing your temper can be regarded as a national fitness exercise. Using sorghum rice and wheat seeds as raw materials, Shanxi Shanxi mature vinegar was brewed. This sour taste is indispensable for eating noodles or cooking. In the eyes of Shanxi people, vinegar is daily life, which is daily life. Special food without vinegar has no taste, and life without vinegar has no highest level.

Jiangnan water, Jiangnan rice and Jiangnan tenderness have created Zhenjiang balsamic vinegar, and the word "Xiang" has achieved everything. Zhenjiang aromatic vinegar takes fermented rice as the basic raw material. In the brewing process, not only a variety of organic substances are produced, but also a strong fragrance will appear. Compared with Shanxi mature vinegar, Zhenjiang rice vinegar is slightly sweeter and is generally used for dipping sauce. They are not only distributed all over China, but also the largest vinegar in China.

Sichuanese not only love spicy food, but also know how to lose their temper. Baoning vinegar has a history of thousands of years and is now an old brand. Sichuan cuisine can't be separated from spicy food, even more from vinegar. As the saying goes, Sichuan cuisine has no customers without Baoning vinegar, which shows the importance of Baoning vinegar in Sichuan cuisine. Interestingly, Baoning vinegar not only uses pure grain as raw material, but also uses a variety of precious Chinese herbal medicines to make koji. When cooking at ordinary times, add Baoning vinegar to taste.

In Yongchun, Fujian, there is an altar of old vinegar at home, and you can bring your own aura when you go out. Yongchun mature vinegar with fermented rice as the main raw material is fermented with red yeast. It is dark in color and fragrant in taste, and it will not be astringent when eaten sour. As a cooking seasoning or dipping sauce, it is very useful. Many dishes in Fujian Province will be named after the word "vinegar". Just listening to the word "vinegar" in this name, I began to drool.

Are you jealous? I've eaten all the four famous vinegars in China. I'm really jealous.