A Guide to Chinese Vinegar
Vinegar has long been a staple of the Chinese food world, so key, in fact, that many legends of its origins are apparent in Chinese history. One such legend asserts that a deity, known as Lin Ziyuan, first invented vinegar in the Shanxi province, where a lot of vinegar now comes. Over the years, many types of vinegar have been produced in China, but there are four which are particularly famous throughout the country and beyond.
While all vinegars are formed through the fermentation of alcohol, Chinese vinegars are not typically made using leftover wine or other traditional alcohols. Instead, the alcohol is gained by first transforming starch, such as rice, into glucose through a process known as saccharification. The sugar is then fermented to alcohol, which is then made into vinegar. To aid this process Qu, a large brick-shaped substance, containing a mix of yeast, mould and in some cases flavourings and herbs are added.
Zhenjiang Vinegar
Otherwise known as Black Vinegar, Zhenjiang is the most well-known variety of Chinese vinegars. Originating from the city of Zhenjiang, near Shanghai, this particular vinegar is thought to date back around 1400 years. The key ingredients of this vinegar are steamed rice, barley, peas and wheat. Two different types of Qu are then used, with different mould varieties, to add flavour to the mix. The flavour and colour can then be adjusted by adding in water which has been filtered through rice which has been heated until black.
Shanxi Mature Aged Vinegar
Coming from the Shanxi province, this vinegar is incredibly popular throughout China. Many legends originate from this area too. In addition to the tale of the deity, Lin Ziyuan, when fathers search for a husband for their daughters in Shanxi, he will only be considered suitable if he has a vinegar urn filled with Shanxi Vinegar!
Vinegar and Shanxi go back a long way, with the modern variety developed in 1368! Unlike many other Chinese vinegars, this one does not use rice, instead creating its base from sorghum. The amount of Qu added is usually considerably more than other vinegar types, with the substance making up around a third of the total mass. As the name may suggest, Shanxi Mature Aged Vinegar must go through an ageing process before it can hit the shelves. One year is an absolute minimum, with three being a fairly standard amount of time. The pricier, premium vinegars will be left to rest for at least five years before being sold.
Sichuan Baoning Vinegar
When Sichuan Baoning Vinegar was first created in 1618, as the Ming Dynasty collapsed. Baoning was created as a way to simplify the main base ingredients, in this case, wheat and bran, and make up for it with a more complex Qu. The Qu used for Baoning Vinegar incorporates many types of traditional herbs to both give the vinegar an incredible flavour, as well as offer up a number of reputed health benefits.
Fujian Yongchun Monascus Red Vinegar
Unfortunately, this one is pretty much only found in China, but is one of the more popular vinegars, particularly in the southern province of Fujian where it is made. As the name may suggest, this vinegar is red in colour, unlike the typical black tones of the other three mentioned in this article. This splash of colour is added via the Qu, which, in this case, is made using a red mould. Other than the added Qu, it is almost exclusively made using rice.
Looking to make a dish with traditional Chinese ingredients? Check out our range of oriental vinegars!
Image Credit: SimonQ
