Taipingmi vinegar

Raw materials: millet, barley, Chen Qu, etc. Technology: Soak the millet, steam it, add a proper amount of barley malt, and put it in a saccharification tank for saccharification. After four hours, it is put into the pulp juice, cooled, put into Chen Qu, fermented by a unique submerged fermentation process, and then sealed in a vinegar jar for aging for 100 days, that is, it is refined. Features: the product is golden and clear in color, strong in vinegar, mellow in smell and not easy to deteriorate after long storage. Main nutrients: acetic acid, various amino acids, sugars and lipids. Highest Award: High-quality products of township enterprises nationwide in 1985. Origin: Xiangfen vinegar factory.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)