What is the history of Hengshun balsamic vinegar? The difference between Hengshun aged vinegar and b

The word Hengshun is derived from the Buddhist "Huayan Sutra" "Hengshun sentient beings", which means "always obey the needs of sentient beings for goodness". In 1840, Zhu Zhaohuai, a Dantu man, adhered to the business philosophy of "Hengshun All Beings".

Founded "Zhu Hengshun Bad Fang", thus starting the development journey of "Centennial Hengshun".

As one of the four famous vinegars in China, on the basis of leading the development of China's vinegar industry, "Centennial Hengshun" has formed color vinegar, white vinegar and cooking wine.

Sauce, soy sauce, sesame oil, pickles and other 7 categories of products, widely sold in 64 countries and more than 160 Chinese embassies (consulates) abroad. Hengshun products have won 5 international gold medals and 3 consecutive national quality gold medals, and are EU geographical indication products.

China's famous brand products.

For the people of Zhenjiang, Hengshun brand balsamic vinegar has a long history, founded in 1840. Exquisite craftsmanship, the use of handmade vinegar technology, pure grain brewing, genuine, sweet and sour aftertaste, with the characteristics of balsamic vinegar more and more sour and fragrant, is also one of the three monsters of Zhenjiang, Zhenjiang's unique geographical location and water quality to ensure the original taste of balsamic vinegar, in 1930 and 1980 respectively won the provincial and national medals, is also the national banquet special balsamic vinegar, at home and abroad won unanimous praise, in 2006 Zhenjiang Hengshun balsamic vinegar won the national intangible cultural heritage list, and thus won the national "vinegar" title.

Hello, the difference between aged vinegar and balsamic vinegar lies in different raw materials, different production processes, different tastes and different uses. 1. Different raw materials: aged vinegar uses sorghum, barley and water as raw materials.

The main ingredient of balsamic vinegar is glutinous rice, which has a fragrance. 2. The production process is different: the aged vinegar should go through the processes of cooking, saccharification, alcoholization, waxing and so on.

Balsamic vinegar is mainly used for winemaking, winemaking, and pouring vinegar. 3. Different taste: Aged vinegar does not add aromatic substances and has no flavor, but it has a strong sour taste.

Balsamic vinegar adds aromatic substances and has a strong fragrance. 4. Different uses: Aged vinegar is used for pasta.

Balsamic vinegar is used in cooking. It should be noted that vinegar should not be stored in copper jars, as copper reacts with acetic acid and is not good for health after consumption. Add a few drops of liquor and a small amount of salt to the vinegar bottle to increase the storage time.

Hengshun balsamic vinegar does not have the taste of forty years ago, probably due to the following reasons:

1.Changes in raw materials. Over time, the raw materials of Hengshun balsamic vinegar may have changed, which can affect the taste and quality of balsamic vinegar.

2.Changes in production processes. The process of producing Hengshun balsamic vinegar may also have undergone a burn-up change, which will affect the taste and skin width of the balsamic vinegar.

3.Changes in the way they are saved. The way Hengshun balsamic vinegar is stored may also have changed, which can affect the taste and quality of balsamic vinegar.

It is important to note that the taste and quality of food are affected by many factors, which in turn are interrelated. Therefore, in order to restore the taste of 40 years ago, it is necessary to make careful adjustments and improvements in raw materials, production processes, and preservation methods. At the same time, it is also necessary to take into account the changes in modern people's taste preferences and consumer needs, as well as the importance of food safety and health.

Therefore, even if Hengshun balsamic vinegar cannot completely reproduce the taste of 40 years ago, it should be moderately improved and innovated on the basis of ensuring quality and taste.