Stripping Seven Vinegar [Yunnan Funing Specialty]

What is Baiai Seven Vinegar? Authentic Yunnan Funing Specialty: Peel Seven Vinegar

Content Summary:Do you want to know what Peel Seven Vinegar is? This article is a detailed introduction toYunnan Funing specialty - Pi'ai Seven Vinegar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pi'ai Seven Vinegar. The full text takes about 6 minutes to read, mainly including the basic introduction of Pi'ai Seven Vinegar and its nutritional value? What are the product characteristics of Pi'ai Seven Vinegar? How did the history of the Seven Vinegar Strips come about? The production method of Baiai Seven Vinegar, etc

Basic introduction of Pi'ai Seven Vinegar

Pi'ai Seven Vinegar is a traditional specialty with a long history in Yunnan. It is said to have originated during the Tianqi period of the Ming Dynasty (1621-1628) and has a history of three to four hundred years. This vinegar has a golden color and is brewed with local specialties such as yellow sugar, Sanqi, star anise, and grass fruit. It is sour with a sweet aftertaste and has an excellent taste, which is in line with the taste of the local Zhuang people. Therefore, vinegar requires 7 days for each process from soaking rice, fermentation to stirring, hence the name "Seven Vinegar"

What is the nutritional value of Baiai Seven Vinegar

The color is brownish red, the acidity is soft but not astringent, the aroma is mellow, the taste is fresh and sweet, and the texture is clear without sediment

How did the history of the Seven Vinegar Strips come about

Peel off Seven Vinegar is a traditional specialty with a long history in Yunnan. There is a saying in the local area that goes, 'Without Seven Vinegar, chickens and ducks cannot be slaughtered.'. As early as the Ming Dynasty, there was a record in Liu Qingyang's book "Duo Neng Bi Shi" about the brewing method of seven vinegar. Pi'ai is located at the junction of Yunnan and Guangxi, surrounded by mountains on all sides, where the Western River and Namo River intersect. Here, the mountains are beautiful, the river is clear, the climate is hot, and there is no frost or snow all year round, which provides unique natural conditions for brewing vinegar. It is said that the brewing method of Bai'ai Seven Vinegar was introduced by a struggling Guangdong merchant. Therefore, vinegar requires seven days for each process from soaking rice, fermentation to stirring, hence the name "Seven Vinegar". The combination of ancient brewing techniques and superior natural conditions in the local area makes Bai'ai Seven Vinegar unique

The production method of Bai'ai Seven Vinegar

"Bai'ai Seven Vinegar" is brewed and processed using traditional folk techniques. Throughout the brewing process, there are seven "seven" requirements:

Firstly, the water received on the seventh day of the lunar calendar each month is the water for brewing, and the best water for bidding farewell is the water received on the seventh day of the first lunar month

Secondly, the glutinous rice used for making vinegar needs to be soaked for seven days, one day less or one day more is not enough

Thirdly, when stirring the raw materials, stir them seven times to the left and seven times to the right each time

Fourthly, saccharification must go through three seven days, and it is not ideal to have one day less or one day more

Five means that production starts every year on the seventh day of the third lunar month

Six ends every year on the seventh day of the seventh lunar month

The production cycle for seven is forty-nine days

Hence the name "Seven Vinegar"

1. When brewing, soak the selected high-quality glutinous rice in Namo River water for 7 days, wash it thoroughly, and steam it in a steamer

5. Filter and precipitate the vinegar water. For every 150 kilograms of vinegar water, add 3 kilograms of brown sugar, 4 kilograms of salt, 1 kilogram of grass fruit, and 500 grams of star anise. Boil for 20 minutes, then remove and filter to obtain the finished product. Generally, 250 kilograms of vinegar are produced for every 100 kilograms of glutinous rice