Zhenjiang vinegar

Zhenjiang Vinegar is a type of black vinegar that is originated from Zhenjiang, a city in the eastern province of Jiangsu, China. It is one of the most famous varieties of vinegar in the country and is renowned for its unique, rich flavor and deep, black color.

History

Zhenjiang Vinegar has a history that dates back to the Eastern Jin Dynasty (317-420 AD). The production process was refined during the Song Dynasty (960-1279 AD), and it has been a staple in Chinese cooking ever since. The vinegar is traditionally brewed using glutinous rice and a unique type of mold, which gives it its distinctive taste and color.

Production

The production of Zhenjiang Vinegar is a complex process that involves several stages. First, the glutinous rice is steamed and then mixed with a special mold known as Aspergillus. The mixture is then left to ferment for several days. After fermentation, the vinegar is aged for up to three years in ceramic pots, which contributes to its rich, complex flavor.

Culinary Uses

Zhenjiang Vinegar is a versatile ingredient that is used in a variety of Chinese dishes. It is often used as a dipping sauce for dumplings and other dim sum dishes. It can also be used in stir-fries, marinades, and braises. Its rich, tangy flavor adds depth and complexity to dishes.

Health Benefits

Like other types of vinegar, Zhenjiang Vinegar has several health benefits. It is rich in amino acids and other nutrients, and it has been shown to aid digestion and reduce inflammation. It is also believed to have antioxidant properties.

See Also

• Chinese cuisine
• Vinegar
• Black vinegar
• Jiangsu cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Zhenjiang vinegar

• 

  Label of a bottle of Chinkiang vinegar