Shanxi mature vinegar is my favorite vinegar, and it is also my most commonly used vinegar. Especially when eating jiaozi and cooking cold dishes, put a spoonful of Shanxi mature vinegar, the flavor and fragrance of the dishes will be more obvious, so Shanxi mature vinegar will be fresher and more fragrant than other vinegars. Moreover, its sour taste is not as sour as other vinegar, and most people can accept its sour taste.
Moreover, I like to buy Shanxi water tower mature vinegar, because it is sour and affordable. I often buy 1.9L water tower mature vinegar online, as long as 16- 17 yuan. After conversion, 1 liter is only 8 yuan money, which is also very affordable Shanxi mature vinegar.
The second type: Tianjin Liu Du mature vinegar
Tianjin Liu Du Mature Vinegar is one of the three traditional vinegars in China, which is as famous as Shaanxi Mature Vinegar and Zhenjiang Rice Vinegar. Because it is produced in Liu Du Town, Tianjin, it is named Tianjin Liu Du Vinegar. According to relevant records, Liu Du mature vinegar has a brewing history of more than 300 years. The unique mature vinegar has many characteristics, such as "pure taste, sweet sour taste, rich fresh fragrance, red sauce color, thick texture and no mildew after long storage", so it is also loved by many people.
The third kind: Jiangsu Zhenjiang balsamic vinegar.
Zhenjiang balsamic vinegar is a specialty of Zhenjiang City, Jiangsu Province, and also a symbolic product of chinese national geography. My first impression of Zhenjiang balsamic vinegar is that it is really more fragrant than other vinegars. When I was cooking some braised dishes, I put 1 spoon of Zhenjiang balsamic vinegar, and the taste of the dishes came up immediately.
If you carefully taste Zhenjiang balsamic vinegar, you will find that Zhenjiang balsamic vinegar is really very good because of its "soft acidity, pure flavor, mild taste and slightly sweet fragrance". If you feel that your cooking is not fragrant enough, it is recommended to add a little Zhenjiang balsamic vinegar.
The fourth kind: Fujian Yongchun balsamic vinegar
Yongchun balsamic vinegar is a specialty of Yongchun County, Quanzhou City, Fujian Province, and also a symbolic product of chinese national geography. As early as the Northern Song Dynasty, Yongchun folk began to brew mature vinegar with red clams. Yongchun balsamic vinegar is made of high-quality glutinous rice, red glutinous rice, sesame and other raw materials with a unique formula, carefully fermented in time and aged for many years. Therefore, Yongchun balsamic vinegar has the characteristics of "brown and black color, sweet in acid, mellow and refreshing, and will not rot after long storage".
Fifth: Sichuan Langzhong Baoning Vinegar.
Baoning vinegar is made from many raw materials, such as bran, wheat, rice and glutinous rice, such as Amomum villosum, malt, hawthorn, pubescent angelica root, cinnamon, angelica, dark plum and almond. This vinegar not only stimulates the appetite and strengthens the spleen, but also has a moderate acidity. In Sichuan, most people eat Baoning vinegar.
Even in Sichuan, there has always been a saying that "without Baoning vinegar, there would be no customers in Sichuan cuisine". It is conceivable how important Baoning vinegar is in the hearts of Sichuanese.