Wang Buqiao Fu Chen Vinegar [Henan Zhengyang Specialty]

What is Wang Buqiao aged vinegar? Authentic Henan Zhengyang specialty: Wangbeiqiao Fucheng Vinegar

Content summary:Do you want to know what Wangbeiqiao Fucheng Vinegar is? This article is a detailed introduction to the special product of Zhengyang, Henan Province - Wang Weiqiao Fu Chen Vinegar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wang Weiqiao Fu Chen Vinegar. The full text takes about 3 minutes to read, mainly including the basic introduction of Wang Weiqiao Fu Chen Vinegar and the product characteristics of Wang Weiqiao Fu Chen Vinegar? The production method of Wangbeiqiao aged vinegar, etc

Basic Introduction to Wangbeiqiao Fucheng Vinegar

Wangbeiqiao Fucheng Vinegar originated in the Qin Dynasty and is a secret recipe passed down from ancestors with unique craftsmanship. Using wheat as the main raw material, mixed with 18 kinds of spices and nourishing Chinese medicine, soaked in a sweet ancient well water passed down from the Shang and Zhou dynasties in the local area. On the day of early autumn each year, the jar is sealed with clay and soaked in vinegar after 140 days of sun exposure and night dew. It is then buried in underground kilns for several years before being opened for consumption, hence the name "Fu Chen vinegar"

What are the product characteristics of Wang Buqiao Fu Chen vinegar

This vinegar is rich and mellow, fragrant and slightly sweet, with three wonders that are world-renowned: the first is to drip it into the soup without stirring it to make it sour; The second absolute is to open the bottle for several years and never spoil it; The third best is to help the stomach lower blood pressure, strengthen the body, and be unparalleled in the world. It has a unique flavor of sour, mellow, and delicious color. Adding it to the soup fills the room with a fragrant aroma, while adding it to the dishes is delicious and refreshing, making it an excellent seasoning

The production method of Wang Buqiao aged vinegar

The production of aged vinegar starts with the selection of barley and wheat, and then puts the selected barley in a pot and boils it in water. After flowering, remove it and steam it in a cage. Then spread it out and let it dry, mix it with crushed wheat bran, mix 1 jin with 3 liang of ancient well water, make it into a curved brick and put it into the fermentation tank. Cover the mouth of the fermentation tank tightly with new wheat straw to let it ferment naturally. Fifteen days later, take it out of the pool. After crushing, install the cylinder head-on. When installing the tank, it is best to start at 2 pm because there are no mosquito bites at that time. Seal everything before 9am the next day. Lift the sealed sand cylinder into the yard, expose it to sunlight and night dew for half a month, then open the cylinder heads one by one to check the fermentation situation. The fermentation is in good condition, seal again, and continue to expose to sunlight and night dew. On the Frost Descent Festival, start pouring vinegar. This type of vinegar is called head vinegar, with the best quality; After pouring, add water, seal, and expose to the sun and night for more than a month. The vinegar that is poured out is called vinegar; Add water and seal for a period of time, and the vinegar that comes out is called vinegar