Longzhou vinegar and Baoning vinegar used to be one kind, but later they were divided into two kinds. Later, Cangzhou vinegar was carved up by silkworm egg farm. Now Zhangzhou vinegar is acquired by Zhang Fei Beef Company. Bitter. Health vinegar is labeled, basically a gift box. Of course, the name of Baoning vinegar is much bigger.

Baoning vinegar is commonly known as place name (now Baoning Town, Langzhong City, Sichuan Province). It was founded in the fifth year of the Tang Dynasty (AD 936) by John John Bowring, history 1078. For 400 years, John John Bowring vinegar has been exploring and innovating, and finally formed a century-old brand represented by bran vinegar and medicinal vinegar. John John Bowring vinegar is made from rice bran, wheat, rice and glutinous rice.

Is prepared from Amomum villosum, malt, lantern, Huosheng, Cinnamomum cassia, Angelica sinensis, Mume Fructus, almond, etc. Has the effects of stimulating appetite, invigorating spleen and promoting blood circulation. Kannonji Yingjie Ganzi, a high-quality spring in ancient Tang Dynasty (formerly known as Guanyin Shui Sheng), is cooked without sinking and has exquisite craftsmanship. For nearly a hundred years, it has been called Sichuan Cuisine Spirit, and even called "John John Bowring Vinegar Leaf". There is no customer service in Sichuan cuisine. "Jealousy, Baoning vinegar; Pass the world, green and healthy. "

Extended data:

The main differences between Baoning vinegar and ordinary vinegar are as follows:

1, different places of origin

According to documents, the brewing history of common vinegar is at least 3,000 years, and it is distributed all over the country, including "mysterious Xiangxi" original balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi aged vinegar, Baoning vinegar, Tianjin Liu Du aged vinegar, Fujian Yongchun aged vinegar, Guangling debut vinegar, Qishan vinegar, Henan old turtle special vinegar, Redmi vinegar and so on.

Baoning vinegar is a local traditional specialty in Sichuan Province, which belongs to one of the four famous vinegars in China. Baoning vinegar, commonly known as place name (now Baoning Town, Langzhong City, Sichuan Province), began in the first year of Changxing in the Five Dynasties Tang Dynasty (AD 936) when Baoning was under military rule, with a history of 1078.

2. Different raw materials

Ordinary vinegar is mainly brewed from glutinous rice, wheat, sorghum, corn, bran and rice.

Baoning vinegar takes bran, wheat, rice and glutinous rice as raw materials, and uses Amomum villosum, malt, hawthorn, Radix Angelicae Pubescentis, cinnamon, angelica, dark plum and almond to make koji, and is brewed with winter water flowing through Jialing River in the south of the city.

3. Different characteristics

Ordinary vinegar is characterized by deep red color, strong sour taste, spleen strengthening and appetizing;

Baoning vinegar is brownish red in color, soft and rich in sour taste, and has a good bactericidal effect.