八珍陳醋是由高粱和小麥用固態發酵而成需超過700天的陳化經歷季節温度變化釀造而成。發酵期間需師傅細心的照顧, 每天層疊翻缸透氣讓曲酸菌在合適的環境中成長。
負責固態發酵的黃師傅解釋: 陳醋直接在穀物上發酵含濃郁的熏穀香味此味道最適合用來蘸點餃子、涼拌小食的醋汁及煮肉類。
Aged Sorghum Vinegar 500ml is brewed through labour intensive solid state fermentation method. The vinegar undergoes cycles of diurnal and seasonal aging over 700 days which matures it into a condiment with the most refined taste: it is rich and complex with a smoky aroma of roasted grain. Many consider this the finest variety of Chinese vinegar for dipping dumplings or as dressing for vegetables or meat.

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