Product Name: Zhenjiang Vinegar (Chinkiang Vinegar)
Origin: Zhenjiang City, Jiangsu Province, China
Product Type: Black Vinegar, brewed from glutinous rice
Geographical Indication: China National Geographical Indication Product, EU PGI Protected Product
Intangible Cultural Heritage: Zhenjiang Vinegar Brewing Technique is recognized as a "First Batch National Intangible Cultural Heritage"
Product Description:
Zhenjiang Vinegar is a traditional specialty of Zhenjiang, Jiangsu Province, created in 1840. Along with Shanxi Mature Vinegar, it is recognized as one of China's four famous vinegars. Its brewing history can be traced back over 1,400 years and is closely related to the techniques of Jiangnan yellow rice wine. It is brewed from glutinous rice using a unique "solid-state layered fermentation" process.
Flavor Profile:
Zhenjiang Vinegar is characterized by five distinctive qualities: color, aroma, acidity, mellowness, and richness. It features a clear, bright appearance, a mild and non-astringent sourness, a rich vinegar aroma, pure flavor, and a smooth mouthfeel. Compared to Shanxi vinegar, its most notable characteristic is a subtle sweetness, carrying the unique charm of Jiangnan-style flavor. The longer it is stored, the more its quality remains and its flavor deepens—"good vinegar never spoils."
Brewing Process:
Zhenjiang Vinegar uses glutinous rice as the raw material. Xiao Qu (yeast starter) is used for liquid-state saccharification and alcohol fermentation, followed by solid-state layered fermentation with wheat bran as the medium to oxidize alcohol into acetic acid. This process is the culmination of over 1,400 years of technical accumulation in Zhenjiang's vinegar industry and is a unique vinegar-making technique in China. The fermented mash is aged for several months before vinegar is extracted, and the finished product undergoes further aging.
Nutrition & Composition:
Zhenjiang Vinegar is rich in 21 amino acids (including 8 essential ones), various organic acids (acetic acid, lactic acid, malic acid, etc.), reducing sugars, and ester flavor compounds. Studies have shown that vinegar aged for 2 years or more contains ligustrazine (a compound beneficial to cardiovascular health) and antioxidant factors.
Storage:
Store in a cool, dry place away from direct sunlight. Keep sealed after opening. Refrigeration is not required; aging enhances flavor.
Note:
This is a naturally brewed vinegar. A small amount of sediment is normal and does not affect quality.
