【Hengshun】Zhenjiang vinegar

Zhenjiang vinegar, one of the four famous vinegars in China, originated from Zhenjiang, Jiangsu, and has a brewing history of more than 180 years. Its unique flavor and traditional craftsmanship make it an important part of Chinese cooking.

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🏺Brand history and heritage

Hengshun vinegar was founded in 1840 by Zhu Zhaohuai in Zhenjiang, and was originally named "Zhu Hengshun Zaofang". After several name changes and developments, Hengshun gradually became a leader in China's vinegar industry. Its brewing technique has been listed as a national intangible cultural heritage, reflecting its deep accumulation of traditional craftsmanship.

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🍶 Brewing process and flavor characteristics

[Hengshun] fragrant vinegar is made from high-quality glutinous rice, through solid-state layered fermentation and long-term aging. This traditional process gives the vinegar a unique flavor of "sour but not astringent, fragrant and slightly sweet, rich in color and fresh in taste, and more mellow as it ages". Yixing pottery jars are used in the brewing process, and the vinegar liquid undergoes a series of physical and biochemical changes in the natural environment, which further enhances its flavor and quality.

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🧂 Ingredients and Nutritional Information

【Hengshun】The main raw materials of Zhenjiang vinegar include drinking water, rice, wheat, peas and white sugar, etc. It is rich in amino acids and minerals, which helps promote appetite and digestion.

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🍽 Applicable scenarios and eating suggestions

[Hengshun] Balsamic vinegar is widely used in Chinese cooking and is suitable for a variety of cooking methods such as cold salad, stewing, and dipping. For example, when eating hairy crabs, pairing them with shredded ginger and Hengshun balsamic vinegar can neutralize the coldness of the crab and enhance the taste. In addition, Hengshun balsamic vinegar is also often used to make traditional dishes such as crystal braised pork and crab roe soup dumplings, adding a unique flavor.