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Shanxi Province is located on the

edge of the Huangtu Plateau

It is mountainous and hilly and

rich in the grains

The water takes on alkaline and the

primary food is cooked wheaten food

Eating vinegar and brewing vinegar

naturally formed and are integral

with the natural course

the Beiwei s master agriculturalist

JiaSixie In his book QiMingYaoShu,

summarized the 1400 years from

Chunqiu to Beiwei

24 kind of vinegar brewing methods

from the ancestor

They  basically come from Shanxi.

In the Hongwu year of Ming Dynasty,

between the traditional technique of

fermentation and leaching

Meiheju added the technique of fermentation

to promote the esterification

and increase the bright color of vinegar

and at the same time , restrain the over

propagate of some bacteria

The creation of steaming and fumigation"

together with

evaporating the water in summer ,gathering

the ice in winterand aging the vinegar in

the next year" 

constitutes the five processes mature brewing

technique of steaming fermentation fumigation

leaching and aging

By the special flavor of 

softness ,sourness,perfume ,sweetness freshness

it develops the quality of the mature vinegar eversince

Brewing the vinegar ,the first pass choosing

the material is very strict

The ferment agent

is mainly the barley and peas.

Barley is required to have high level of starch

 with skin ,the shell is moderate

Peas must be superior good colourful peas

Mix them together

peas take up to 30%

barley takes. up to 70%

One drop of soft ,perfume ,sour ,sweet mature

vinegar needs 82 procedures

and at least more than 400 days

Steaming ,fermentation  fumigation leaching

in summer evaporating the water and in winter

gathering  the ice

How many human resources and material resources

should be explored

who can imagine how hard it is.

 

 

 

 

 

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