Zhangying Rice Vinegar [Shanxi Yongji Specialty]

What is Zhangying rice vinegar? Authentic Shanxi Yongji specialty: Zhangying rice vinegar

Content summary:Do you want to know what Zhangying rice vinegar is? This article is a detailed introduction to Zhangying Rice Vinegar, a specialty of Yongji, Shanxi Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhangying Rice Vinegar. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhangying Rice Vinegar and its nutritional value? What are the product characteristics of Zhangying rice vinegar? How did the history of Zhangying rice vinegar come about? The production method of Zhangying rice vinegar, etc

Introduction to Zhangying Rice Vinegar

"Zhangying Rice Vinegar" was founded in the late Ming and early Qing dynasties, with a brewing history of three hundred years. It has a long history and unique craftsmanship. Its products are famous in Hedong for their sourness, fragrance, and smoothness, making it a great culinary delicacy

Rice vinegar is one of the most nutritious types of vinegar, rich in alkaline amino acids, carbohydrates, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc

According to traditional Chinese medicine identification, in addition to practicality, the product also has characteristics such as beauty, hairdressing, stomach health, sobering up, and prevention of colds. Especially, it has the special effect of softening blood vessels and treating bone spurs. It is a representative local specialty that local residents and people from all walks of life give to their friends and family

How did the history of Zhangying rice vinegar come about<31

The production method of Zhangying rice vinegar

As "Zhangying rice vinegar" is a traditional folk brewing technique, it has been continuously explored and created by the people from their daily lives for hundreds of years. Although it is a traditional and backward process, pure natural green food is made from unique underground water sources and millet, barley, and peas unique to the Loess Plateau, without any chemical agents. It is fermented using liquid static microbial ceramic tanks. This method involves only surface contact with air and natural temperature fermentation for 180 days before opening the container, resulting in a delicious product that is sour, fragrant, and smooth