Vinegar, one of the most common seasonings in life, has a plain appearance and a more piquant sour taste, but plays an important role in cooking, giving dishes a change of taste and texture. Especially in summer, eating some sour food can be appetizing and unpleasant, and increase the appetite.
There are also many kinds of vinegars, and the vinegars from different places have some differences in the preparation methods and raw materials used, which make the vinegar taste different.
Today, we will introduce you five kinds of vinegars that are recognized as the most delicious, come and see if your hometown vinegar is on the list!
1.Shanxi old aged vinegar
Shanxi old vinegar is a household name and has been known as "the best vinegar in the world", and it also has unique taste and cultural connotation.
Its main raw materials are sorghum, bran, bran and water, and it is brewed by fermentation, fumigation and aging processes using a big bent. The storage time is from 9 to 12 months, and some of them are fermented for several years, so it can be said that time has given Shanxi aged vinegar its unique fragrance.
There are two main features. The daguerreotype used is rich in the presence of the macromycin, which gives the vinegar its peculiar aroma. The second is the smoked spirits, which is a unique technique in Shanxi, allowing the aged vinegar to give off a unique smoky aroma and have a quality luster.
Shanxi old vinegar is famous for its five characteristics of "color, fragrance, mellowness, strength and acidity", and it is one of the strongest vinegars in taste.
2.Zhenjiang balsamic vinegar
It is said, "Vinegar, with Jiangsu Zhenjiang is the best". Zhenjiang balsamic vinegar is also a kind of vinegar with special characteristics, which is the top of the four famous vinegars.
Zhenjiang balsamic vinegar is made of high quality glutinous rice from the south of the Yangtze River as the main raw material and adopts excellent strain of sour vinegar, and it takes more than 40 procedures and more than one month to complete the basic production.
Taste, aromatic acetic acid and slightly sweet, not at all astringent, the most suitable for cold use. Also, the longer it is stored, the better it tastes.
3. Pauling vinegar
"Leaving Pauling vinegar, Sichuan cuisine has no guest gu", Pauling vinegar is very important in Sichuan cuisine. Meanwhile, it has a long history and is one of the intangible cultural heritage of China, which has been more than a thousand years ago.
Pauling vinegar is made of wheat, rice and glutinous rice as raw materials, and refined with many Chinese herbs such as hawthorn, cinnamon, angelica, umeboshi and almond to make music.
It is the only "medicinal vinegar" among the four famous vinegars in China, which has the effect of lowering blood pressure while preserving the mellow fragrance of grain by using precious Chinese medicine as the song and grain as the raw material.
Pauline red-brown color, mellow aroma with a little sweet, in the dish can be fresh at the same time also add a lot of taste to the dish.
4.Yongchun old vinegar
Yongchun old vinegar is a specialty of Yongchun County, Fujian Province, which has a long history and is also a national geographical indication product of China.
Yongchun vinegar is made of glutinous rice with red others and sesame and aged for many years.
Yongchun old vinegar is black and brown in color, with the characteristics of sweetness in sourness, mellow and refreshing, and is a condiment with excellent texture. Its sourness is softer, which is very suitable for people who can't eat very sour.
At the same time, due to its materials and unique brewing method, the vinegar is rich in many kinds of nutrients and has the effect of appetizing and strengthening the spleen.
5. Old turtle a special vinegar
Old Turtle One Special Vinegar is one of the specialties of Henan Province, which is famous for its distinctive brewing process and unique flavor, and is unique in China.
It fuses the essence of the vinegar making process in the south and the north. It is made of wheat and sorghum as raw materials and more than 30 herbs, and it takes more than 50 processes and more than 6 months to complete by the way of fermentation of big bend and small bend together.
Its strong aroma and mellow, long aftertaste, long storage, loved by the majority of people, whether stir-fry seasoning or cold raw food are very suitable. At the same time, the use of a variety of Chinese herbs also gives it a certain medicinal effect.
The vinegar of these 5 places introduced to you today has its own characteristics, I wonder if you have ever tasted it? Is there any vinegar from your hometown? What other delicious vinegars do you know? Welcome to discuss and exchange in the comment area.