Sorghum smoked vinegar

Sorghum smoked vinegar is produced in Linfen, Shanxi. Using high-quality sorghum as raw material, Daqu and Kuaiqu as saccharifying leaven, alcohol and acetic acid were fermented in solid state, and the vinegar blank was put into a porcelain jar and covered. The exterior is smoked with fire for 5-6 days. The color is bright red and brown, the concentration is appropriate, the vinegar smell is rich, the ester smell is pure, the cotton is sour and refreshing, and it contains a variety of organic acids, amino acids, reducing sugars, alcohols, esters and so on. Sorghum smoked vinegar is a rare product in Shanxi vinegar. Origin in Linfen. According to legend, more than 300 years ago, a jar of vinegar fermented grains was baked into a shiny deep purple by an adjacent heating stove in the "Xiangtaisheng" pickles garden in Pingyang Prefecture, with a pungent aroma. The vinegar poured out was fragrant, sweet and sour, and the juice was thick and bright, with a unique style. If the shopkeeper got the treasure, he changed to produce sorghum smoked vinegar for sale and became famous in Sanjin. After liberation, "Xiangtaisheng" was renamed as Linfen No.1 Brewery, and the smoked vinegar it produced won the National Silver Award for Quality Products. At present, the incense of vinegar still exists, but the factory is bankrupt and hard to find. So far, the vinegar in East Lake and Ninghua House in Taiyuan still retains the production and sale of this smoked vinegar, which makes people appreciate the ancient legacy of Yao's vinegar flavor. Smoked vinegar adopts Shanxi vinegar production technology, with high-quality sorghum, wheat bran and chaff as raw materials, and the unique pigment of vinegar is generated by Majlard reaction, which highlights the unique smoked white taste of Shanxi vinegar, with reddish brown color and mellow sour taste, and is a good product for cold cooking.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)