Traditional Chinese People Food Recipes Rice White Vinegar Favorable Price 9% Acidity

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  • >=300
    US $27.00
Supply Ability:
10000 Carton/Cartons per Month
Port:
Tianjin Port, Qingdao Port, Shanghai Port
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Overview
Quick Details
Product Type:
Vinegar
Type:
Rice Vinegar
Processing Type:
Brewed
Form:
Liquid
Color:
White
Packaging:
Bottle
Additives:
None
Certification:
FDA, HACCP, ISO, QS
Shelf Life:
2 Years
Place of Origin:
Shanxi, China (Mainland)
Brand Name:
Donghu
Model Number:
500ml 9 Degree Rice Vinegar
Supplier:
Manufacturer
OEM:
Available
Packaging & Delivery
Packaging Details
20 bottles per carton with styrofoam or as your request
Delivery Time
30-40 days after confirming of order

 

Slogan

Donghu Mature Vinegar, Good Quality of Life

                      ----Chinese Secret for Emperor

 

Part 1

 

 

 

Packing

 

 

Part 2

Originated from "Mei He Ju",the creator of shanxi mature vinegar, in 1368AD of Ming Dynasty, we contains the superb produce processing of "Mei He Ju" which is authorized as Intangible Cultural Heritage. In 1956, "Mei He Ju" allied the other 21 Vinegar Houses and certified the first brand "Donghu" marked by Donghu Lake Pavilion of Qingxu. From 1996 on, Shanxi Mature Vinegar Group Co.,Ltd. was built accorting to the Shanxi Mature Vinegar development indication published by Shanxi government.

We completely insist pure produce processing of "Mei He Ju", which is called "Living Fossil Of Chinese Grain Brewing Vinegar" by profesionals,"China Secret" by Europeans, "China Arcane" by Japanese. It is the high-quality Donghu Mature Vinegar that is named the best grain vinegar all over the world. Shanxi Mature Vinegar Group Co.,Ltd. is the only cooperation which owns these honors of Time-Honored Brand, China Intangible Cultural Heritage, National Intangible Cultural Heritage Protection Production Base, China Intangible Cultural Heritage Inheritors Award, Famous Chinese Trademark, Original Mark Certification, National Geographic Indications Protection Products, and National AAAA Level Protection Certification.

 

Part 3