Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine.
Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine.
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar (simplified Chinese :山西老陈醋; traditional Chinese :山西老陳醋; pinyin :lǎo chéncù) from the central plains of Northern China, particularly in the Shanxi province (Shanxi mature vinegar). [1] It is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.[ citation needed ]
Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese :镇江香醋; traditional Chinese :鎭江香醋; pinyin :zhènjiāng xiāngcù) and similar condiments from southern China. [2] The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor. [3] [4] It is made from rice (usually glutinous), [5] or sorghum, or in some combination of those, sometimes including wheat and millet. [6] Black vinegar was traditionally aged in clay pots. [7]
In Sichuan, black vinegar is made from wheat bran and flavored with traditional medicinal spices. Sichuan's Baoning vinegar (保寧醋 or 保宁醋) is a famous example.
Black vinegar from Fujian is made using glutinous rice and colored red by the infusion of a special fungus. [7]
A number of historic vinegars were considered to be among China's first list of intangible cultural heritage, with more added since. [8]
The Japanese kurozu , a somewhat lighter form of black vinegar, is made only from brown rice.
According to some reports, Japan's annual per capita consumption of vinegar is 3.5 times that of China's. [9]
In Korea black vinegar is also made with brown rice. [7]
Ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. East Asian vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine". [10]
The first written mention of vinegar dates back to BC 1058, during the Zhou dynasty. [11]
Initially extremely costly and used only by the elite, vinegar eventually spread into popular usage by the Han dynasty.
Between 369–404 AD, Chinese techniques for making rice vinegar were imported into Japan. [9]
By 500 AD in the Northern and Southern dynasty era, one book featured 23 different methods for vinegar-making. [11]
During the Ming and Qing dynasties, the process for creating "smoked vinegar" was developed. [9]
Though the scale of the vinegar industry in China has greatly expanded since the country's industrialisation, production methods remain largely traditional due to a difficulty in regulating and controlling heat-sensitive microbial growths needed for the vinegar-making process. [9]
Some manufacturers have replaced the pottery vats and concrete pools with stainless steel tanks, as well as diversified their vinegar offerings to include different raw materials, including jujube, cherry, aloe, buckwheat, sea buckthorn fruit, fig, onion, and bamboo. [9]
In Chinese medicine, vinegar is considered as a curative effect for acute and chronic hepatitis. [11]
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar. [4] [5]
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
Fengcheng is a county-level city in northern Jiangxi province, People's Republic of China, under the administration of Yichun, located along China National Highway 105 and on the eastern (right) bank of the Gan River about 55 kilometres (34 mi) south of Nanchang, the provincial capital. The literal translation of the name is "Abundance City", due to its importance as a major commercial hub for agricultural products. There are 26 towns and 7 sub-districts comprising a total area of 2,845 square kilometres (1,098 sq mi) and its population is around 1,370,000. The 2005 GDP was more than 9.1 billion RMB.
Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. It is famous for noodles, fried flatbread and sour tastes. The cuisine is also famed for using its locally produced vinegar, just like in Huaiyang cuisine, but the flavour is totally different.
Yu opera, or Yuju opera, sometimes known as Henan bangzi, is one of China's famous national opera forms, alongside Peking opera, Yue opera, Huangmei opera and Pingju. Henan province is the origin of Yu opera. Henan's one-character abbreviation is "豫" (yù), and thus the opera style was officially named "豫剧" (Yùjù) after the founding of the People's Republic of China. The area where Yu opera is most commonly performed is in the region surrounding the Yellow River and Huai River. According to statistical figures, Yu opera was the leading opera genre in terms of the number of performers and troupes. While Yu opera is often called "Henan opera" in English, within Henan it is considered to be just one of the province's three most important forms of opera, the other two being Quju (曲剧) and Yuediao (越调).
The Mausoleum of the Yellow Emperor is the alleged burial site of the legendary Yellow Emperor (Huangdi) of China. It is located in Huangling County, Yan'an City, Shaanxi Province, China. According to legend, the Yellow Emperor attained immortality and rose to Heaven, leaving behind only his clothing and cap to be entombed.
Luju or Lu opera (Chinese: 庐剧; pinyin: Lú jù, formerly known as daoqixi, is a variety of Chinese opera from the east-central province of Anhui, China. Luju's name came from the former name of Hefei, Lu Zhou. In 2006, Luju was regarded as Intangible cultural heritage in China.
Liuyang fireworks, a specialty of Liuyang City in Hunan Province, People's Republic of China, includes firecrackers and fireworks, with a history dating back to the Tang dynasties and Song dynasties. Its production skills were selected into the first batch of China's national intangible cultural heritage representative projects list.
Huishan clay figurine is a traditional Chinese folk art in Wuxi, Jiangsu Province, China, with a history of more than 400 years. The production of Wuxi Huishan clay figurines began at the end of the Ming dynasty and developed in the Qing dynasty with specialized Huishan clay craftsmanship workshops. On May 20, 2006, Huishan clay figurine was added to the first batch of National intangible cultural heritage lists with the approval of the State Council of the People's Republic of China.
Rice vinegar is a vinegar made from rice wine in East Asia, as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of its variants are also a drink by themselves.
Babao seal paste is a traditional handicraft made in Zhangzhou, Fujian, China. It dates to the Qing Dynasty and is honoured as one of Zhangzhou's "Three Precious Treasures". In 1983, its recipe was guarded as "top secret" by the Chinese Ministry of Light Industry. Babao seal paste was added to the National Intangible Cultural Heritage List in 2008 and the China Time-honored Brand list by the Chinese Ministry of Commerce in 2011.
The Miao Flower Mountain Festival, also known as the Treading on Flower Festival, is a traditional occasion for the Miao, a Chinese ethnic group. It represents a chance for the youth to express love and a chance for middle-aged and older people to bless each other.
Cowhells cake is a cake made from glutinous rice flour and sugar. It is regarded as a specialty of Longchuan County, Guangdong Province, China.
Hunan embroidery, or Xiang embroidery, as one of the traditional folk arts of China, together with Cantonese embroidery, Sichuan embroidery and Suzhou embroidery, is regarded as the four most distinguished embroidery styles in China. It is a general name for the embroidery products which rise from and are mostly produced at Changsha, Hunan, with distinct characteristics of Chu culture. Hunan embroidery is particularly famous in embroidering with silk thread, and the patterns have a high sense of reality. In 2006, Hunan embroidery was selected into the first batch of national intangible cultural heritage list.
Pear-syrup candy, also known as lígāotáng or líqīnggāo (梨清膏), is a traditional medicine and confection from eastern area of the Jiangnan region of China, where it was traditionally used to relieve coughing, reduce sputum, and stimulate appetite. Its main components are pear juice, honey, and various kinds of herbs. With modern medical science, it is now rarely used to treat coughing; pear-syrup candy has become a souvenir and a snack, and is a part of Jiangnan culture.
Suju, or Suzhou opera is a combination of various Chinese operas from Suzhou, including Tanhuang, Nanci and Kunqu. The opera is typically sung in Suzhou dialect of Wu Chinese. Suzhou opera originated in Suzhou city, the cultural center of China's Jiangnan area.
Xiju, also known as Wuxi opera, is a genre of opera which originated in the southern region of the Yangtze River Delta in China. It evolved from "Tanhuang" (滩簧), a folk opera art in the region of Wuxi and Changzhou of Jiangsu province. As one of the main local operas in Jiangsu Province, Wuxi opera has been reputed as "a piece of plum flower in Taihu Lake", a title given to the three major operas in East China, alongside Yue opera and Huangmei opera.
A Chinese puzzle ball, sometimes known as a devil's work ball or the Concentric Ball, is a Chinese-made artifact that consists of a number of intricately carved concentric hollow spheres carved from a single solid block that fit within one another in a way that looks impossible, often consisting of fourteen layers.
Chaoqi is a traditional Chinese snack. It is made with pieces of dough covered with Guanyin clay, a kind of clay soil. The primary materials for making Chaoqi are flour, edible oil, egg, sugar, and salt. It is often flavored with milk, sesame, and five-spice powder.
The Jinling Guqin School is a genre of Guqin playing in Chinese history. The Jinling Guqin school first rose to influence in Nanjing, China towards the end of the Ming dynasty of Nanjing, China and matured into its own during the Qing dynasty.
Shanxi mature vinegar is a type of Chinese vinegar. It is a product of Shanxi Province.
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| Vinegars | ||
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