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In 2011, the output of Shanxi vinegar was about 600,000 tons, accounting for about 18% of the entire vinegar market in China, while aged vinegar accounted for about 70% of Shanxi vinegar. In 2012, the actual output of Shanxi mature vinegar was 770,000 tons, and the total sales revenue was 2.206 billion yuan, an increase of 9.91% over 2011.
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]
Nowadays in Shanxi province, some traditional vinegar workshops still produce handmade vinegar with a high acidity that is aged for at least five years. Only the vinegars made in Taiyuan and some counties in Jinzhong and aged for at least three years are considered authentic Shanxi mature vinegar according to the latest national standard.
Shanxi mature vinegar, also called Shanxi lao chencu (山西老陈醋; 山西老陳醋; Shānxī lǎo chén cù) in Chinese, is a special type of vinegar produced in Shanxi Province. Based on the techniques used to prepare the vinegar, it should be more accurately called "aged Shanxi vinegar" or "extra aged vinegar".
Shanxi cuisine is most well known for its extensive use of vinegar as a condiment, as well as for a huge variety of noodle dishes, particularly knife-cut noodles or daoxiao mian (刀削面), which are served with a range of sauces.
Shanxi produces a quarter of China's coal, and Taiyuan is the location of the China Taiyuan Coal Transaction Center, ... Lao Chen Cu mature vinegar ...
In Shanxi aged vinegar, there were 47 types of yeast found during alcoholic fermentation. However, the three main strains found in the mother of vinegar included, S.cerevisae , P.anomala , and C.berkhout , with S.cerevisae being the most abundant species in the fermentation stage.
Articles related to vinegar, an aqueous solution of acetic acid and trace compounds that may include flavorings. 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