1. Shanxi mature vinegar: Shanxi raw materials: peas and sorghum characteristics: dark black color, high acidity and very mellow fragrance. The longer it lasts, the stronger the fragrance. Shanxi mature vinegar is the representative vinegar of northern vinegar, which has a history of more than 3000 years. Folks have the reputation of "the best vinegar in the world". Many high-quality Shanxi mature vinegar tastes excellent, which is not only good for daily cooking, but also good for dipping in jiaozi pasta. There are many Shanxi people who like to have two drinks when they have nothing to do! After all, the aroma, acidity and saturation of Shanxi mature vinegar are excellent. If you are used to Shanxi vinegar, you may not be able to accept other vinegar at all.
As a Shanxi native, every time on the eighth day of the twelfth lunar month, my mother will get up early, find the biggest bottles and jars in the house, put them in old vinegar, and then break off a few garlic cloves and put them in. Every time I ask my mother why she did this this morning, she mysteriously lowers her voice and says, "Only today can garlic be green!" "Then a satisfied smile.
Say we are not black, we are all sincere people, but our Shanxi vinegar just has no shelf life, can it be (awesome) every day? In fact, the longer Shanxi vinegar is preserved, the more fragrant it is. What is the shelf life? Shanxi vinegar means it doesn't exist.
Second, Zhenjiang balsamic vinegar origin: Jiangsu raw materials: glutinous rice characteristics: reddish brown color, fragrance, slightly sour and slightly sweet. People in the middle and lower reaches of the Yangtze River are often familiar with Zhenjiang balsamic vinegar, which is lighter and softer than Shanxi mature vinegar. When cooking all kinds of cold dishes, Zhenjiang balsamic vinegar is often more effective. In particular, it has a very good effect in increasing the flavor and fragrance of dishes.
Zhenjiang balsamic vinegar is an acidic condiment, which belongs to the local traditional famous products in Zhenjiang, Jiangsu Province. It has five characteristics of "color, fragrance, acid, alcohol and strong". Its color is clear, its acidity is soft, its vinegar smell is rich, its flavor is pure, its taste is soft, its fragrance is slightly sweet, its color is strong and its taste is fresh, its quality remains unchanged for a long time, and it is more mellow. Compared with Shanxi vinegar, Zhenjiang balsamic vinegar is slightly sweet. Especially when eaten with meat snacks in Jiangnan, the sweetness can better reflect the delicacy of snacks. Usually, it is more appropriate to make some cold salad.
First, the first contact with Ninghua House was a ten-year gift from a friend in Shanxi. I really don't know the taste. Whether it's cold salad or dipped in jiaozi, it's really a must, sour and mellow. Ninghuafu is a brand with a long history in Shanxi Province. Ninghuafu vinegar adopts pure grain all-solid koji-making method. After four times of spraying vinegar, the original acetic acid degree is higher than 4, while other vinegar on the market is generally only about 3. Most mature vinegars aged more than ten years are gift boxes, ranging from less than 100 yuan to more than 1000 yuan, which is very suitable for gifts and home collection.
Sichuan Langzhong Baoning Vinegar Baoning Vinegar, commonly known as place name, began with the establishment of Baoning Army in the first year of Changxing in the Five Dynasties Tang Dynasty, with 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. )
The brewing technology of Fujian Yongchun mature vinegar is unique. 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 tastes long, but it is not as strong and salty as old acetic acid. Yongchun mature vinegar has a pure sour taste, and even some vinegars can taste a sweet aftertaste. Its brand is represented by Taoxi. How to eat: Suitable for deep cooking. )
Taste and use of vinegar Because of the different raw materials of vinegar, the nutritional components of vinegar will be different, such as useful food, medicine, fruit and so on. But no matter what the raw materials are,
Vinegar is not a health product, but a seasoning product. 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.
I introduced a lot of Xiaoyi Wen, but these are all delicious vinegars on the market. I hope they can help you.