Question 1: What brand of vinegar do you think tastes best? I have been eating Dengtao

Question 2: What brand of vinegar is the best? There are four famous vinegars in China: Baoning vinegar, Shanxi vinegar Aged mature vinegar, Zhenjiang balsamic vinegar and Zhejiang rice vinegar. Baoning vinegar is the first of the four famous vinegars and is known as the "Oriental Magic Vinegar".

Question 3: Which is the best vinegar brand in China? There are four famous vinegars in China: Baoning vinegar, Shanxi mature vinegar, Zhenjiang balsamic vinegar and Zhejiang rice vinegar. Baoning vinegar is the first of the four famous vinegars and is known as the "Oriental Magic Vinegar".

Question 4: Which brand of white vinegar is better? Supermarkets offer brewed white vinegar and prepared white vinegar.

The brewed one is better, and its ingredients are all grains, and the price is also expensive. The prepared one is better. The ingredients are mixed with vinegar.

I bought Donghu’s brewed white vinegar, which tastes pretty good.

Question 5: Which brand of mature vinegar is good? The most famous of the mature vinegars is Shanxi mature vinegar, which has been produced to this day. With a history of more than 3,000 years, it is known as "the best vinegar in the world". Not only is it a good seasoning, but it can also be used as medicine and has certain curative and preventive effects on hypertension, hepatitis, and skin diseases. Nowadays, many people add a little vinegar to their food.

1. Shuita (China’s well-known trademark, China’s famous brand product, one of the first batch of national intangible cultural heritage, national key leading enterprise in agricultural industrialization)

2. Hengshun (China Well-known trademark, the most competitive brand in the market, the first batch of national intangible cultural heritage protection lists, Chinese time-honored brands)

3. Baoning (Chinese time-honored enterprises, famous trademarks in Sichuan Province, well-known trademarks in China, One of China's four famous vinegars, China's famous brand products)

4. East Lake Vinegar (China's well-known trademark, national intangible cultural heritage, Chinese time-honored brand, Chinese famous brand, national geographical indication protected product)

5. Dengta Vinegar (Chinese time-honored brand enterprise, Chinese famous brand product, Shandong Province famous trademark, Shandong famous brand, Qingdao Dengta Brewing Co., Ltd.)

6. Tianli Vinegar (Tianjin Famous Brand, Famous trademark in Tianjin, the most competitive brand in the market, well-known trademark in China, Chinese time-honored brand enterprise)

7. Haitian Vinegar (China's largest professional condiment manufacturer, world brand, Chinese time-honored brand, the most marketable enterprise) Competitive brand, famous brand in Guangdong Province)

8. Red plum vinegar (well-known trademark in China, famous brand product in China, the most competitive brand in the market, top 20 famous condiment brands in China)

9. Xiaochu xiaochu (Chinese famous brand, the most competitive brand, Xinjiang Xiaochu Food Co., Ltd., top ten vinegar brands)

10. Longmen brand vinegar (Chinese famous brand, Beijing Wang Zhihe Food Group Co., Ltd., top ten mature vinegar brands, the most competitive brand in the market)

Question 6: Which brand of vinegar is the best? It depends on where you are. If you are in Shandong, you will know that Wangcun vinegar and Boshan vinegar are very good. If there is no such famous vinegar nearby, just go to the supermarket and choose a more expensive one. You get what you pay for, and there is nothing wrong.

Question 7: Which brand of Shanxi mature vinegar is better? There are two concepts of mature vinegar. The first is real mature vinegar, and the other is mature vinegar that is convenient for sales in other provinces (because people from other provinces call it Shanxi mature vinegar) , so Shanxi people can only label it this way. In fact, Shanxi people used to eat Shanxi Pu vinegar and rarely eat old vinegar. People from other provinces have misunderstood it and there is nothing they can do about it.)

I think Lou Pigs don’t necessarily want mature vinegar, so that’s what I mean by the concept of Shanxi Pu vinegar that Shanxi people really eat (it takes a shorter time to brew Shanxi Pu vinegar than other provinces, so it’s not wrong to call Shanxi Pu vinegar old vinegar). Some vinegars in the southeastern Shanxi region also take a short time to brew. Not surprisingly, the vinegar in Shanxi mainly refers to the vinegar from the Taiyuan generation in Jinzhong.

Nowadays, old vinegar is blended with acid. This is not a lie. All big brands do this, let alone small brands. Fortunately, there are brewing standards, so all brands of vinegar are not blended.

Donghu Shanxi mature vinegar is the best vinegar for eating dumplings, not suitable for other foods.

It can be eaten in various ways in daily life, such as stir-frying and salad dressing.

Qingxu Zilin vinegar is the best

The vinegar from Ninghuafu is more fragrant and uses better ingredients, but one drawback is that it is a bit bitter when you taste it carefully.

Recommended Zilin Vinegar

What kind of vinegar should I use when vinegaring fish or cooking?

40% Zilin vinegar (standard fragrance) + 40% white vinegar (fresh fragrance) + 20% mature vinegar (aged fragrance) = mixed, the flavor will be excellent

Question 8: What brand of vinegar is good? Zhenjiang Hengshun brand Shanxi Qingxu brand

Vinegar is a commonly used flavoring in daily life. It contains about 3%-5% acetic acid. In addition to condiments, vinegar has many uses:

1. Adding some vinegar when cooking ribs, stewing bones or roasting fish will not only dissolve the calcium, phosphorus, iron, etc. in the bones into the soup so that they can be absorbed by the body, but also protect the vitamins in the food from immunity. destroyed.

2. When cooking potatoes or beef, add some vinegar to make them crispy.

3. The meat of old hens is not easy to be cooked. If you add some vinegar and then kill it, the meat will be easily cooked.

4. Drinking some vinegar can prevent dysentery and influenza.

5. Drink some vinegar to sober up.

6. If the fish bone blocks the throat, swallowing a few mouthfuls of vinegar can soften the bone bone and make it easier to swallow.

7. When making dough, if you add more alkali, you can add some vinegar to neutralize the alkali, so that the steamed buns will not turn yellow or bitter.

8. Apply vinegar to a kitchen knife that has been used to cut raw fish or raw meat to remove the fishy smell.

9. Spray a little vinegar on your hair before getting a haircut, and the blow-dried hairstyle can be maintained for a long time.

10. When washing your hair, add a little vinegar to the water to prevent hair loss and make your hair black and shiny.

11. When washing colored fabrics, add a little vinegar to the water to prevent the color from fading.

12. Vinegar is very effective in treating beriberi:

Recipe: 1000 grams of vinegar and 50 grams of alum

Method: Soak your feet with the medicine once a day. 20-25 minutes each time for four consecutive days. After each soak, do not dry it with a towel and let it dry naturally. Every 5-6 days, soak for another two days. The method is the same as before.

Question 9: Which brand of vinegar is the most delicious? Introduction to vinegar knowledge: Vinegar is a fermented sour liquid condiment made from starchy grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) The main ingredient is rice bran, rice bran and other auxiliary ingredients, and it is brewed through fermentation. Vinegar is one of the main condiments in cooking. It is mainly sour and aromatic. It has a wide range of uses and is the main raw material for sweet and sour flavors. It can remove fishy smell and relieve greasiness, increase umami and aroma, reduce the loss of vitamin C during the heating process of food, and can also dissolve calcium in cooking ingredients to facilitate absorption by the body. The more famous varieties include balsamic vinegar from Zhenjiang, Jiangsu and mature vinegar from Shanxi, etc., which are often used in side dishes, mixed vegetables and dishes with a strong fishy smell.

Vinegar can be divided into fermented vinegar and synthetic vinegar due to different raw materials and production methods. The main varieties include rice vinegar, smoked vinegar, white vinegar, etc. The main raw materials of rice vinegar are sorghum, yellow rice, bran, rice bran, and salt. It is made after fermentation with vinegar koji. It is light brown, rich in fragrance, and of good quality. It is suitable for dipping and cooking. The raw materials of smoked vinegar include no yellow rice. , basically the same raw material as rice vinegar. It is smoked with a little addition of peppercorns, cinnamon, etc. after fermentation. It is darker in color and should be stored for a longer time. It is suitable for dipping and cooking. White vinegar (also known as vinegar essence) is diluted with glacial acetic acid and water. Made from vinegar, the acetic acid content is higher than that of rice vinegar, so it is sour and has no fragrance. Concentrated acetic acid has a certain corrosive effect. When used, it should be diluted and the dosage controlled as needed.

Adding some vinegar when cooking dishes not only makes the dishes crispy, tender and delicious, but also removes the fishy smell and protects the nutrients in them. However, people who are taking certain drugs, such as sulfa drugs, alkaline drugs, antibiotics, and traditional Chinese medicine that relieves symptoms of inflammation and sweating, should not consume vinegar.

Nutritional analysis of vinegar: 1. Vinegar can whet the appetite, promote the secretion of saliva and gastric juice, help digestion and absorption, increase appetite, and eliminate food waste;

2. Vinegar has good antibacterial and sterilizing effects and can Effectively prevent intestinal diseases, influenza and respiratory diseases;

3. Vinegar can soften blood vessels and lower cholesterol, and is a good remedy for cardiovascular and cerebrovascular patients such as hypertension;

4. Vinegar can have a very good protective effect on skin and hair. Ancient Chinese medicine records the use of vinegar as medicine, believing that it has the effects of hair growth, beautification, blood pressure reduction, and weight loss;

5. Vinegar can eliminate fatigue, promote sleep, and reduce the uncomfortable symptoms of motion sickness and seasickness;

6. Vinegar can also reduce the alcohol concentration in the gastrointestinal tract and blood, and play a sobering role;

7. Vinegar can also soften chicken bones and shark fins and promote calcium absorption. Supplementary information on vinegar: Tips for purchasing vinegar:

1. The color of high-quality vinegar is brownish-red or brown (white vinegar is a colorless and clear liquid), clear, and free of suspended matter and sediment. The color of poor-quality vinegar It is darker or lighter, turbid, and there is sediment after being stored for a period of time;

2. High-quality vinegar has a strong vinegar aroma, while poor-quality vinegar has a lighter smell; dip a little vinegar into your mouth with chopsticks, It has moderate acidity, slightly sweet taste, and is high-quality vinegar that is not unpleasant when it enters the throat. Vinegar is suitable for people: the general population can eat it

People with excessive dampness in the spleen and stomach and the onset of external infections should not take it; people with gastric ulcers and excessive gastric acid should not take vinegar. Therapeutic effects of vinegar: Vinegar is sour and bitter, warm in nature, and enters the liver and stomach meridians;

It has the effects of dispersing blood stasis, stopping bleeding, detoxifying, and killing insects;

It is mainly used to treat postpartum haemorrhage, Jaundice, yellow sweat, vomiting blood, epistaxis, blood in the stool, carbuncle and sores, and can also detoxify fish, meat and vegetables. Guidance on making vinegar: 1. After eating dumplings dipped in vinegar or eating dishes with a lot of vinegar, you should rinse your mouth in time to protect your teeth;

2. When cooking, the best time to add vinegar is at both ends, that is Add vinegar immediately after the raw materials are put into the pot and before the dishes are taken out of the pot. The first time should be more and the second time should be less;

3. Vinegar can be used for raw materials that need to remove fishy smell and relieve greasiness. , such as cooking aquatic products or tripe, intestines, hearts, etc., can eliminate the fishy smell and peculiar smell. Some raw materials with strong smell can also be soaked in vinegar in advance;

4. Vinegar is used to cook bone-in Raw materials, such as ribs, fish, etc., can soften bone spurs, promote the dissolution of minerals such as calcium and phosphorus in bones, and increase nutritional content.

Question 10: Which brand of authentic mature vinegar is better? From Shanxi, Yiyuanqing, Donghu brand, Jinquan brand, Nanliubao Qu vinegar, Shuita brand, etc.