Brewing techniques of Qingxu aged vinegar

Name of China's national intangible cultural heritage: brewing techniques of Qingxu old mature vinegar

Applicant: Qingxu County, Shanxi Province

Item No.: 411

Project No.: VIII - 61

Time of publication: 2006 (the first batch)

Category: traditional art

Region: Shanxi Province

Type: new item

Applicant: Qingxu County, Shanxi Province

Protection unit: Shanxi shuita vinegar Co., Ltd

Brief introduction of Qingxu old mature vinegar brewing technology:

Applicant: Qingxu County, Shanxi Province

Shanxi old mature vinegar is one of the four famous vinegar in China. Its main producing areas are Mengfeng, Qingyuan, Xugou and Xigu in Qingxu County. Qingxu is located in the south of Taiyuan City, facing the mountains and rivers. It is said that "there is Yuquan in the southwest of the city of Emperor Yao, and the Emperor Yao went there personally.". During the spring and Autumn period and the Warring States period, the people of Qingxu had already brewed vinegar in tanks and jars by means of liquid fermentation, and this technology of brewing vinegar has been continued. In the Western Han Dynasty, a commercial vinegar brewing workshop appeared in Qingxu. During the Northern Wei Dynasty, the vinegar brewing technology was changed from liquid fermentation to solid fermentation. This landmark initiative laid the foundation for the formation of the unique style of Qingxu old mature vinegar brewing technology.

Qingxu old mature vinegar is made of red sorghum as main raw material, various bran as auxiliary material, red heart Daqu as starter and starter instead of material, through reasonable ingredients, steaming material, anaerobic fermentation with dilute mash, artificial turning of fermented grains with solid acetic acid, artificial variable temperature fermentation as required, high-temperature fumigation, high-density leaching and high-standard aging. This technique with obvious local characteristics has been handed down from generation to generation in Qingxu. Through continuous improvement, it has formed a set of Northern Style high-grade vinegar brewing process.

Different from the long-term consumption of fruit vinegar in the west, Chinese ancestors mainly consumed vinegar fermented from grains, which made Chinese vinegar contain more amino acids and other essential nutrients for human body. Shanxi old mature vinegar has a bright color. It is put on the wall of the bowl. It integrates brewing fragrance, material fragrance, mellow fragrance and ester fragrance. It is known as "through the bottle fragrance" among the people. It has pure and soft sour taste, mellow taste, slightly sweet taste and long aftertaste. It has the unique effects of breaking fishy smell, removing smell, removing smell and sterilizing. It is a refined seasoning for cooking all kinds of delicious dishes. It can also nourish the body, cure diseases and beautify.

But at present, driven by economic interests, some workshops cut corners, dismember traditional crafts and produce inferior products, which distort and ruin the skills and reputation of Shanxi mature vinegar. We should thoroughly manage and strictly prevent them.

Chinese PinYin : Qing Xu Lao Chen Cu Niang Zhi Ji Yi