As a Shanxi native, I still have some research on vinegar. Shaanxi mature vinegar, Zhenjiang rice vinegar and Liu Du mature vinegar are the three traditional vinegars in China. The difference between them is mainly in three aspects: raw materials, manufacturing methods and uses.

The raw materials of mature vinegar are sorghum, barley and peas. The whole production process goes through five steps: steaming, fermentation, smoking, drenching and drying, and then through the natural fermentation of "drying in summer and fishing for ice in winter", the aged vinegar is brewed. Shanxi over-mature vinegar is dark purple in color, clear in liquid, rich in sour flavor, soft in entrance, mellow and not astringent, not moldy, not frozen in winter, more fragrant as it is put, and will not rot for a long time.

The raw material of rice vinegar is millet. The production process is to steam the soaked millet, add barley malt, and put it in a jar for saccharification. Then Chen Qu is added for fermentation. Finally, the fermented juice is sealed in a vinegar jar and aged for about 100 days to obtain rice vinegar. This kind of vinegar is golden yellow, with strong acidity, mellow fragrance, storage resistance and less precipitation and peeling. Rice vinegar has a strong special flavor that can promote appetite, and the content of acetic acid is not high, and the vinegar taste is not strong, which is very suitable for making condiments for cold dishes and snacks. ?

Mature vinegar mainly uses sorghum and glutinous rice as raw materials, and Daqu made of wheat and peas as saccharifying agent. It is brewed by traditional special fermentation technology, solid state fermentation, secondary ripening and natural drying for three years. The finished product is red in color, fresh in taste, sweet in acid and pleasant in aroma.

Three kinds of vinegar have their own characteristics. Which one do you prefer? Welcome to exchange experiences in using vinegar.