Rescuing 3 sources and tagging 0 as dead.) #IABot (v2.0.1
|
m Copy editing
Tags: Visual edit Mobile edit Mobile web edit
|
||
(42 intermediate revisions by 21 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Dark-colored vinegar in Chinese cuisine}} |
|||
⚫ |
[[File:Black Vinegar.jpeg|thumb| |
||
[[File:黒酢.jpg|thumb|upright|Black vinegar in a glass]] |
|||
'''Black vinegar''' is dark-colored [[vinegar]] traditionally used in [[Chinese cuisine|Chinese]] and other [[East Asian cuisine]]. |
|||
== Types == |
|||
⚫ |
|
||
===China=== |
|||
'''Black vinegar''' is an inky-black [[vinegar]] aged for a [[malt]]y, woody, and smoky flavor.<ref name="webmd" /><ref name="foodrep" /> It was first popularized in [[East Asia]], particularly [[southern China]], where in the city of [[Zhenjiang]] it became known as [[Chinkiang vinegar]].<ref>{{cite book|title=The Illustrated Cook's Book of Ingredients|year=2010|publisher=DK Publishing|location=New York |isbn=9780756667306 |url= https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA516|author=DK Publishing|accessdate=March 21, 2012|page=516|chapter=Oils, Vinegars, and Flavorings: Vinegars}}</ref> It is made from [[rice]] (usually [[Glutinous rice|glutinous]]),<ref name="OSUgloss">{{cite book| url= http://food.oregonstate.edu/glossary/blackvinegar.html| chapter= Black Vinegar| last= Passmore| first= Jacki| year= 1991| title= The Encyclopedia of Asian Food and Cooking| publisher= [[Hearst Corporation|Hearst Books]] via [[Oregon State University]]| access-date= 2012-08-26| archive-url= https://web.archive.org/web/20140714205516/http://food.oregonstate.edu/glossary/blackvinegar.html| archive-date= 2014-07-14| url-status= dead}}</ref> or [[sorghum]], or in some combination of those, sometimes including [[wheat]] and [[millet]].<ref name="livestro">{{cite web| url= http://www.livestrong.com/article/274655-health-benefits-of-black-vinegar/| title= Health Benefits of Black Vinegar | date= October 9, 2010 | first=Christine| last= Switzer | publisher= [[Lance Armstrong Foundation|LiveStrong]]| accessdate=2012-08-26}}</ref> |
|||
|
One of the most important types of Chinese "black vinegar"isthe [[Shanxi mature vinegar]] ({{zh|s=山西老陈醋|t=山西老陳醋|p=lǎo chéncù}}) from the [[Zhongyuan|central plains]] of [[Northern China]], particularly in the [[Shanxi province]] (Shanxi mature vinegar).<ref name="donghu">{{cite web| url= http://english.cri.cn/4406/2009/03/05/1981s460791.htm| archive-url= https://archive.today/20160725155931/http://english.cri.cn/4406/2009/03/05/1981s460791.htm| url-status= dead| archive-date= July 25, 2016| title= Sour Story - Shanxi Mature Vinegar | date= 2009-03-05 | publisher= CRIENGLISH.com |access-date=2015-07-17}}</ref> It is made from sorghum, peas, [[barley]], [[bran]] and [[chaff]] and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.{{Cn|date=May 2021}} |
||
⚫ | [[File:Black Vinegar.jpeg|thumb|upright=0.5|A bottle of [[Zhenjiang vinegar]].]] |
||
⚫ | |||
|
Another type of Chinese "black vinegar" is [[Zhenjiang vinegar]] ({{zh|s=镇江香醋|t=鎭江香醋|p=zhènjiāng xiāngcù}}) and similar condiments from [[southern China]].<ref>{{cite book|title=The Illustrated Cook's Book of Ingredients|year=2010|publisher=DK Publishing|location=New York |isbn=9780756667306 |chapter-url= https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA516|author=DK Publishing|access-date=March 21, 2012|page=516|chapter=Oils, Vinegars, and Flavorings: Vinegars}}</ref> The condiment is an inky-black [[rice vinegar]] aged for a [[malt]]y, woody, and smoky flavor.<ref name="webmd">{{cite web|last=Helm|first=Janet|date=March 29, 2012|title=Is Black the New Black in Foods?|url=http://blogs.webmd.com/food-and-nutrition/2012/03/is-black-the-new-black-in-foods.html|url-status=dead|archive-url=https://web.archive.org/web/20120827104624/http://blogs.webmd.com/food-and-nutrition/2012/03/is-black-the-new-black-in-foods.html|archive-date=August 27, 2012|access-date=2012-08-26|publisher=[[WebMD]]}}</ref><ref name="foodrep" /> It is made from [[rice]] (usually [[Glutinous rice|glutinous]]),<ref name="OSUgloss">{{cite book| url= http://food.oregonstate.edu/glossary/blackvinegar.html| chapter= Black Vinegar| last= Passmore| first= Jacki| year= 1991| title= The EncyclopediaofAsian Food and Cooking| publisher= [[Hearst Corporation|Hearst Books]] via [[Oregon State University]]| access-date= 2012-08-26| archive-url= https://web.archive.org/web/20140714205516/http://food.oregonstate.edu/glossary/blackvinegar.html| archive-date= 2014-07-14| url-status= dead}}</ref> or [[sorghum]], or in some combination of those, sometimes including [[wheat]] and [[millet]].<ref name="livestro">{{cite web| url= http://www.livestrong.com/article/274655-health-benefits-of-black-vinegar/| title= Health Benefits of Black Vinegar | date= October 9, 2010 | first=Christine| last= Switzer | publisher= [[Lance Armstrong Foundation|LiveStrong]]| access-date=2012-08-26}}</ref> Black vinegar was traditionally aged in clay pots.<ref name="Bon Appetit" /> |
||
In [[Sichuan]], black vinegar is made from wheat bran and flavored with traditional medicinal spices. Sichuan's [[Baoning, Sichuan|Baoning]] vinegar (保寧醋or保宁醋) is a famous example. |
|||
⚫ |
Black vinegar has been used as a full-flavored but less expensive alternative to [[traditional balsamic vinegar]].<ref name="foodrep">{{cite web | title= Could Black Vinegar Be The New Balsamic? | url= http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | first= Jess | last= Kapadia | date= August 17, 2012 | publisher= FoodRepublic.com | |
||
Black vinegar from [[Fujian]] is made using glutinous rice and colored red by the infusion of a special fungus.<ref name="Bon Appetit" >{{cite web |author-link=Clarissa Wei|last1=Wei |first1=Clarissa |title=Black Vinegar Doesn't Just Season a Dish–It Transforms It |url=https://www.bonappetit.com/story/black-vinegar |website=www.bonappetit.com |access-date=30 May 2021}}</ref> |
|||
A number of historic vinegars were considered to be among China's first list of [[intangible cultural heritage]], with more added since.<ref>{{cite web |title=国务院关于公布第一批国家级非物质文化遗产名录的通知 第一批国家级非物质文化遗产名录(共计518项)__2006年第20号国务院公报_中国政府网 |url=https://www.gov.cn/gongbao/content/2006/content_334718.htm |website=www.gov.cn |publisher=中華人民共和國中央政府 |access-date=3 February 2024}}</ref> |
|||
===Japan=== |
|||
The Japanese ''[[kurozu]]'', a somewhat lighter form of black vinegar, is made only from brown rice. |
|||
According to some reports, Japan's annual per capita consumption of vinegar is 3.5 times that of China's.<ref name="CHvinegarproduction">{{cite book |last1=Tang |first1=Hanlan |last2=Song |first2=Jiankun |last3=Luo |first3=Lixin |title=Vinegar Production in China |date=2019 |publisher=CRC Press |isbn=9781351208475 |edition=1 |url=https://www-taylorfrancis-com/chapters/edit/10.1201/9781351208475-10/vinegar-production-china-hanlan-tang-jiankun-song-lixin-luo?context=ubx&refId=d28abca8-ae2a-4963-bb54-c61e03a56cb0 |access-date=3 February 2024}}</ref> |
|||
===Korea=== |
|||
In Korea black vinegar is also made with brown rice.<ref name="Bon Appetit" /> |
|||
== History == |
|||
⚫ | Ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. East Asian vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine".<ref>{{Cite web|date=2016-03-23|title=Throughout history, vinegar is more than tasty|url=https://archive.shine.cn/feature/ideal/Throughout-history-vinegar-is-more-than-tasty/shdaily.shtml|access-date=2020-06-10|website=archive.shine.cn}}</ref> |
||
The first written mention of vinegar dates back to BC 1058, during the [[Zhou Dynasty]]. <ref name="cerealvinegar" /> |
|||
Initially extremely costly and used only by the elite, vinegar eventually spread into popular usage by the [[Donghan Dynasty]]. |
|||
Between 369-404 AD, Chinese techniques for making rice vinegar were imported into Japan.<ref name="CHvinegarproduction">{{cite book |last1=Tang |first1=Hanlan |last2=Song |first2=Jiankun |last3=Luo |first3=Lixin |title=Vinegar Production in China |date=2019 |publisher=CRC Press |isbn=9781351208475 |edition=1 |url=https://www-taylorfrancis-com/chapters/edit/10.1201/9781351208475-10/vinegar-production-china-hanlan-tang-jiankun-song-lixin-luo?context=ubx&refId=d28abca8-ae2a-4963-bb54-c61e03a56cb0 |access-date=3 February 2024}}</ref> |
|||
By 500 AD in the [[Northern and Southern dynasty]] era, one book featured 23 different methods for vinegar-making.<ref name="cerealvinegar" /> |
|||
During the [[Ming dynasty|Ming]] and [[Qing dynasty|Qing]] dynastys, the process for creating "smoked vinegar" was developed.<ref name="CHvinegarproduction">{{cite book |last1=Tang |first1=Hanlan |last2=Song |first2=Jiankun |last3=Luo |first3=Lixin |title=Vinegar Production in China |date=2019 |publisher=CRC Press |isbn=9781351208475 |edition=1 |url=https://www-taylorfrancis-com/chapters/edit/10.1201/9781351208475-10/vinegar-production-china-hanlan-tang-jiankun-song-lixin-luo?context=ubx&refId=d28abca8-ae2a-4963-bb54-c61e03a56cb0 |access-date=3 February 2024}}</ref> |
|||
Though the scale of the vinegar industry in China has greatly expanded since the country's industrialisation, production methods remain largely traditional due to a difficulty in regulating and controlling heat-sensitive microbial growths needed for the vinegar-making process.<ref name="CHvinegarproduction">{{cite book |last1=Tang |first1=Hanlan |last2=Song |first2=Jiankun |last3=Luo |first3=Lixin |title=Vinegar Production in China |date=2019 |publisher=CRC Press |isbn=9781351208475 |edition=1 |url=https://www-taylorfrancis-com/chapters/edit/10.1201/9781351208475-10/vinegar-production-china-hanlan-tang-jiankun-song-lixin-luo?context=ubx&refId=d28abca8-ae2a-4963-bb54-c61e03a56cb0 |access-date=3 February 2024}}</ref> |
|||
Some manufacturers have replaced the pottery vats and concrete pools with stainless steel tanks, as well as diversified their vinegar offerings to include different raw materials, including jujube, cherry, aloe, buckwheat, sea buckthorn fruit, fig, onion, and bamboo.<ref name="CHvinegarproduction">{{cite book |last1=Tang |first1=Hanlan |last2=Song |first2=Jiankun |last3=Luo |first3=Lixin |title=Vinegar Production in China |date=2019 |publisher=CRC Press |isbn=9781351208475 |edition=1 |url=https://www-taylorfrancis-com/chapters/edit/10.1201/9781351208475-10/vinegar-production-china-hanlan-tang-jiankun-song-lixin-luo?context=ubx&refId=d28abca8-ae2a-4963-bb54-c61e03a56cb0 |access-date=3 February 2024}}</ref> |
|||
In Chinese medicine, vinegar is considered as a curative effect for acute and chronic hepatitis.<ref name="cerealvinegar">{{cite journal |last1=Chen |first1=Fusheng |last2=Li |first2=Li |last3=Qu |first3=Jiong |last4=Chen |first4=Chunxu |title=Cereal Vinegars Made by Solid-State Fermentation in China |journal=Vinegars of the World |date=2009 |pages=243–259 |doi=10.1007/978-88-470-0866-3_15 |url=https://link.springer.com/chapter/10.1007/978-88-470-0866-3_15#:~:text=It%20is%20reported%20that%20the,2005%3B%20Shen%2C%202007). |publisher=Springer Milan |language=en}}</ref> |
|||
⚫ | |||
⚫ | Black vinegar has been used as a full-flavored but less expensive alternative to [[traditional balsamic vinegar]].<ref name="foodrep">{{cite web | title= Could Black Vinegar Be The New Balsamic? | url= http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | first= Jess | last= Kapadia | date= August 17, 2012 | publisher= FoodRepublic.com | access-date= 2012-08-26 | archive-url= https://web.archive.org/web/20120821043428/http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | archive-date= August 21, 2012 | url-status= dead }}</ref><ref name="OSUgloss" /> |
||
== See also == |
== See also == |
||
Line 27: | Line 65: | ||
[[Category:Rice]] |
[[Category:Rice]] |
||
[[Category:Vinegar]] |
[[Category:Vinegar]] |
||
[[Category:Condiments]] |
|||
[[Category:Chinese condiments]] |
[[Category:Chinese condiments]] |
||
[[Category:Japanese condiments]] |
[[Category:Japanese condiments]] |
Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine.
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar (simplified Chinese: 山西老陈醋; traditional Chinese: 山西老陳醋; pinyin: lǎo chéncù) from the central plainsofNorthern China, particularly in the Shanxi province (Shanxi mature vinegar).[1] It is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.[citation needed]
Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China.[2] The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor.[3][4] It is made from rice (usually glutinous),[5]orsorghum, or in some combination of those, sometimes including wheat and millet.[6] Black vinegar was traditionally aged in clay pots.[7]
InSichuan, black vinegar is made from wheat bran and flavored with traditional medicinal spices. Sichuan's Baoning vinegar (保寧醋or保宁醋) is a famous example.
Black vinegar from Fujian is made using glutinous rice and colored red by the infusion of a special fungus.[7]
A number of historic vinegars were considered to be among China's first list of intangible cultural heritage, with more added since.[8]
The Japanese kurozu, a somewhat lighter form of black vinegar, is made only from brown rice.
According to some reports, Japan's annual per capita consumption of vinegar is 3.5 times that of China's.[9]
In Korea black vinegar is also made with brown rice.[7]
Ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. East Asian vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine".[10]
The first written mention of vinegar dates back to BC 1058, during the Zhou Dynasty. [11]
Initially extremely costly and used only by the elite, vinegar eventually spread into popular usage by the Donghan Dynasty.
Between 369-404 AD, Chinese techniques for making rice vinegar were imported into Japan.[9]
By 500 AD in the Northern and Southern dynasty era, one book featured 23 different methods for vinegar-making.[11]
During the Ming and Qing dynastys, the process for creating "smoked vinegar" was developed.[9]
Though the scale of the vinegar industry in China has greatly expanded since the country's industrialisation, production methods remain largely traditional due to a difficulty in regulating and controlling heat-sensitive microbial growths needed for the vinegar-making process.[9]
Some manufacturers have replaced the pottery vats and concrete pools with stainless steel tanks, as well as diversified their vinegar offerings to include different raw materials, including jujube, cherry, aloe, buckwheat, sea buckthorn fruit, fig, onion, and bamboo.[9]
In Chinese medicine, vinegar is considered as a curative effect for acute and chronic hepatitis.[11]
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar.[4][5]
{{cite book}}
: Check |url=
value (help)
| |
---|---|
Vinegar varieties: | |
Vinegar drinks: | |
Vinegar components: |
| ||
---|---|---|
| ||
Sauces |
| |
Dips |
| |
Pickles and preserves |
| |
Spreads and pastes |
| |
Oils and liquids |
| |
Spices and powders |
| |
Salads |
| |
Dressings |
| |
Ketchups |
| |
Mustards |
| |
Vinegars |
| |
List articles |
| |
Accoutrements |
|