Category:catering food
Question:
first appeared where, when?
There are several sub-law and their own characteristics -
Answer:
vinegar, the ancient Chinese character for “Health” and also as “acyl.” “Zhou” yes “man palm of acyl acyl objects” of the records, can confirm that the Western Zhou Dynasty of China have been vinegar. Jinyang (now Taiyuan) is my birthplace of vinegar, one known to history as the 8th century BC, has been Jinyang vinegar Square, urban and rural areas throughout the Spring and Autumn Period. To the Northern Wei had “Qi Min Yao Shu” joint account of the Great Health, Health and other 22 kinds of kaoliang cereals God vinegar method. Since the Tang and Song dynasties, due to micro-organisms and Koji technological advances and the development of the Ming Dynasty have been Daqu, ballad, and red yeast divided, Shanxi vinegar to the association for high-quality vinegar with Okuma Okuma, the song set Daqu, songs, red yeast and many other kinds of populations of beneficial microorganisms in the body, the ferment of the vinegar should devaluation China’s most famous old familiar “Yi-Yuan-qing”, known to history as the first Ming Zhu, Sun Ji-hwan has been closed Taiyuan House for would rather be king, “Yi-Yuan Qing” If the name is specified vinegar Ning-oriented post-secondary palace for the vinegar, white vinegar as a result of changed some of smoked grains, its flavor greatly increased, later known as the Nanjing-based government vinegar. Junji first year of the Qing (1644), stem-yang (now XU) China time-honored, “the United States and the House,” has also changed the old Sorghum Daqu vinegar vinegar, highlighted the “summer sun and winter ice fishing” in the new vinegar aging process, the formation of The unique taste of the vinegar font, and will be branded as “old vinegar,” thereby became famous and was later known as “Shanxi Vinegar”, because of its long history and unique flavor, was listed as China’s “four most famous vinegar” the first place. The late well-known microbiologist Mr. Fang Xinfang, as early as the thirties of this century on the right, “the United States and home ownership” Shanxi mature vinegar process were summarized and affirmed that “Qingyuan vinegar the fermentation temperature as high as 40 ℃ or above, its butyric acid bacteria, lactic acid bacteria will work, the smell of vinegar in Shanxi chic living proof of the role of acetic acid bacteria other than bacteria. “of the late well-known microbiologist Mr. Chen Taosheng is clearly pointed out in a variety of works: XU,” the United States and home ownership “has so far experienced the vicissitudes of more than 300 years of wind and rain from the Shanxi Vinegar Group and carry forward this valuable national heritage.
vinegar
the history and origins of the history of vinegar for human consumption is very long, it was thought to be approximately 10000 years. Written records relating to the history of vinegar, at least there are more than three thousand years, and it is the same as table salt are among the most ancient spices. Thus, as tea culture, wine culture, like vinegar, is also a culture.
our country for thousands of years ago, grain vinegar can keep abreast of technology. Duke AD 1058 book, “Zhou,” a book, there is the brewing records in Spring and Autumn Period vinegar has been the emergence of specialized workshops. “Qi Min Yao Shu for Health Law,” “Health, this vinegar is also.” Vinegar in ancient China called for the Health, anhydride, bitter, or acyl, “Qi Min Yao Shu” in the process of a detailed record of vinegar. Historian Hao Hou Taiyuan verified through the right, after that in 479 BC, the city of Jinyang established when there is a manufacturer of vinegar. Shanxi people from outside, said “Old West, son,” which “West children” is the ancient word vinegar euphony to ancient Shanxi vinegar as a synonym for the word can also be reflected in the history of brewed vinegar of time and the number of people early. So that is the birthplace of Shanxi vinegar, vinegar brewing is at least a 2480 years of history.
Spring and Autumn Period of the Chou dynasty, Jinyang vinegar around the workshop has been around the country, Among them, the stem-yang (now XU) of vinegar is the best. Junji first year of the Qing (1644), stalk Yang’s “beauty and Habitat” Square vinegar then vinegar technological features combine to create their own unique production processes. Because the entire production process takes long and output full-bodied, such as aged wine vinegar, so that people of “America and the Home,” produced by the vinegar named Vinegar, “America and the Home” also to develop into mighty big firms. Until this century, 30 years, the Chinese ancestor of microorganisms old man riding a donkey, FENG Xin-fang, XU field trips to the post-write books that are old and vinegar as China’s best vinegar.
in Taiyuan area still retains Jiaqing Twenty-two years in July as expected-made steam iron caldron. Legend “Yi-Yuan-qing,” time-honored opened in the Ming Dynasty, is exclusively for the emperor of the first Ming Sun Ning, Wang, Zhu Ji-hwan palace of brewing, grinding surface, the vinegar workshops. “Yi-Yuan-qing,” brewed vinegar ingredients stress, and making fine, sweet taste of cotton, incense acid, Jiu-Cun does not degenerate. Ning Wang addition to the present House of edible things, also it as a treasure, constantly worship Queen’s palace, to the Republic, the “Yi-Yuan Qing,” remains a high-brow types of vinegar gift friends and relatives of the high quality goods, known as “the official ceremony of vinegar”, commonly known as “rather of House “vinegar, until the eve of the liberation of its products continue to be the upper figures, celebrities of all ages, such as Yan Xishan’s” eight senior cadres, “Jin Ju famous Ding Guo-xian, Ding Qiaoyun your family eat all year round,” Yi-Yuan-qing “in vinegar.
vinegar has a long history of Shanxi, Shanxi jealous love is well known. “Shang Shu” recorded such a story: Yin Gao Zu Wuding to hire a person named Fu Yue out to be his prime minister, speech, saying: “If making wine sweet wine, Er-Wei Qu tiller; if to make soup, but salt-mei . “plum are talking about here is the Plum son, was as vinegar to use. Yan Wuding These words mean is: how much of your talent unsurpassed do - if it were to make liqueurs, you’re the key that song and tiller; if it were to make soup, you are then essential to salt and vinegar. Can be seen as early as 12 BC, centuries ago, Shanxi has not only had the habit of jealous, but also to commend the person’s superb vinegar as a character and be a symbol of excellence.
Ci Yuan written: “The vinegar in this for ‘Health’ is an acidic condiments.” vinegar, “a bitter, weeks, said acyl, Han, said that vinegar” ( “do things the original test”). Zhou Dynasty of “acyl” and the officials, acyl who, vinegar also. “Acyl” and is the official management of a class of vinegar. The Spring and Autumn when the vinegar is still relatively expensive spices, only the general production of the Han Dynasty. Sima Qian’s “Records of the Historian Huo biography,” Cui Yes “Simin on order” also have records of the vinegar. Therefore, the historian Professor Hao Shuhou concluded: at least 497 BC, years ago, that is, “Jinyang city,” who prior to the establishment there of vinegar.
Shanxi vinegar brewing due to well, so it is not only a wide variety and exquisite quality, has become indispensable to people’s lives in Shanxi seasoning. Grades divided it from the old vinegar, vinegar, vinegar, S & P, double vinegar, special vinegar, Montrose vinegar, taste vinegar; from production process divided into vinegar, yellow vinegar, return to vinegar, seal-cylinder vinegar, pour vinegar; from the divided into the main raw material used in sorghum vinegar, corn vinegar, little vinegar, persimmon vinegar, fruit vinegar, sweet potato vinegar; from the categories used by music, as well as Okuma vinegar, fast song vinegar, naturally fermented vinegar. Truly dazzling array of different characteristics. Why
vinegar from Shanxi occupies an important position in life? Jinzhong (including Taiyuan) in the vicinity of the residents used to eating pasta, seasoned with vinegar, fresh fairly tapped when inserting, Youziyouwei, promote appetite and help digestion. According to literature and clinical experience, vinegar in medicine have a higher value, the ancient medical books such records: “acetic acid temperature, appetizers Liver, gluten warm bone, sober digestion, the next gas evil spirits, Xie Waterfront scales Jie Zhu poison gas of aging and Wei Hou Xiang those good. “Qianlong four years, the capital imperial doctor the country to doctors, for the treatment of leukemia manufactured Gong Fei Yu’s” Ding-Kun Dan “, used by more than 20 Herbs material, which does not and medicine is expected to be available only after the use of aged vinegar cooked. In addition, people in their daily lives, but also practice out of the many wonderful uses vinegar.
Shanxi vinegar industry has a long history and because of profound cultural connotation, has become the unique characteristics of Shanxi industrial tourism projects. Shanxi mature vinegar Group after the facilities transformation, completely changed the industry over the past vinegar and eat can not see the production environment, founded the “vinegar treatment and Garden”, has received at home and abroad come to visit, recreation and sports for nearly 10 million tourists want to
Can you satisfied with my answer.
Answer:
the history of vinegar from Shanxi
jealous love of good vinegar, known as “old acyl children,” said. Ancient tube called acyl vinegar to vinegar of people called “acyl” and the vinegar of the acyl called “old XI.” Therefore, the jealous not called jealous, but is called “eating XI.” Because of the vinegar from Shanxi technology, special contribution, combined with vinegar, such as Shanxi addicted to life, but also a coincidence that the “acyl” and Shanxi, “West” characters are homonyms, so outsiders would respectfully called Shanxi man-made “Shanxi old acyl” the. Shanxi and the vinegar has a deep affection, Shanxi vinegar to do the history of about 4000 years. XU is the authentic birthplace of Shanxi mature vinegar is also the birthplace of Chinese vinegar, the vinegar has history dating back 4000 years. According to legend, its capital About Yao, Yao (Yao City, Village, this Qingxu County), the picking Seocho “pods” to brew bitter. Bitters are talking about here is that the earliest human acidic condiment - vinegar has. Han and Tang Dynasties, and Jinyang in the vicinity of the state’s burgeoning system of acyl workshop, from private to his official system of food acyl amide in human life, a great hobby uniform. Ming and Qing Dynasty, Shanxi vinegar skills becoming more sophisticated, and with the migration and Shanxi the Jin to the footprint, the system will be in Shanxi Vinegar acyl technologies and practices into the Great Wall and the river north and south, is that the world-famous Shanxi major media.
leisurely years, many vicissitudes, Shanxi Vinegar Through wind and rain for thousands of years, its taste thicker, their names were much more vigorous. Today, Taiyuan City, Shanxi Province, the fourth Cuchang the tradition vinegar techniques, and the combination of modern science and technology, carry forward, light in Shanxi vinegar industry has become a leader in Shanxi vinegar line and high-quality series of vinegar production base in the national market share a certain percentage by the consumers attention and favor.
Chinese:醋的历史，种类，详细？
类别: 餐饮食品
问题:
最早出现在什么地方，什么时候？
有几种分法及各自特点－－
回答:
醋，古汉字为“酢”，又作“醯”。《周礼》有“醯人掌共醯物”的记载，可以确认，我国食醋西周已有。晋阳(今太原)是我食醋的发祥地之一，史称公元前8世纪晋阳已有醋坊，春秋时期遍及城乡。至北魏时《齐民要术》共记述了大酢，秫米神酢等二十二种制醋方法。唐宋以来，由于微生物和制曲技术的进步和发展，至明代已有大曲、小曲和红曲之分，山西醋以红心大曲为优质醋用大曲，该曲集大曲、小曲、红曲等多种有益微生物种群于一体，所酿之醋最驰名者应首推中华xxx《益源庆》，史称明太祖之孙朱济焕被封太原府为宁化王，《益源庆》名醋被指定为宁化王府的专酿醋，因改部分白醋为熏醅，其风味大增，后世称为宁化府熏醋。清顺治元年(1644年)，梗阳(今清徐)中华xxx《美和居》又改高梁大曲熏醋为老陈醋，突出了“夏日晒、冬捞冰”的新醋陈酿工艺，形成该字号食醋的独特品味，并将产品定名为“老陈醋”，从此名声大振，被后世称为“山西老陈醋”，因其历史悠久，风味独特，被列为我国“四大名醋”之首。已故xx微生物学家方心芳先生，早在本世纪三十年代就对《美和居》山西老陈醋的工艺进行了总结和肯定，指出“清源醋之发酵温度高至40℃以上，其酪酸菌、乳酸菌必起作用，山西醋之气味别致亦可证明醋酸菌以外的xx作用。”已故xx微生物学家陈騊声先生则在各种著作中明确指出：清徐《美和居》至今已经历了300余年的风雨沧桑，由山西老陈醋集团继承和发扬这一宝贵的民族遗产。
醋的历史及起源
人类食用醋的历史非常悠久，有人认为约有一万多年。有关醋的文字记载的历史，至少也有三千年以上，是和食盐一样属于最古老的调味品。因此，正如茶文化、酒文化一样，醋也是一种文化。
我国在数千年前已经可以掌握谷物酿醋的技术。公元1058年周公所著《周礼》一书，就有有关酿的记载，春秋战国时代已出现专门酿醋作坊。《齐民要术·作酢法》，“酢，今醋也”。我国古代称醋为酢、酐、苦酒或醯，《齐民要术》中有详细酿醋过程的记载。历史学家郝树候经过对太原的考证后认为，在公元前479年，晋阳城建立起来时就有了醋的制造者了。外地人称山西人为“老西儿”，这“西儿”就是古字醋的谐音，把古代的醋字作为山西人的代名词也可反映出历史上酿造醋的时间之早和人数之多。因此，可以说山西是酿醋的发源地，醋的酿造至少也有2480多年的历史。
春秋时的周朝，晋阳一带的制醋作坊已遍及城乡，其中又以梗阳(今清徐)的醋为{zj0}。清顺治元年（1644年），梗阳的“美和居”醋坊结合当时的酿醋工艺特点，创造出了自己独特的生产工艺。因为整个生产过程需时长且产出的醋醇厚如陈酒，所以，人们把“美和居”所产的醋命名为老陈醋，“美和居”也借此而发展成为显赫一时的大商号。直到本世纪30年代，中国的微生物鼻祖冯心芳老先生骑毛驴到清徐实地考察后乃著书称老陈醋为中国{zh0}的醋。
在太原市区，至今仍保留着嘉庆二十二年七月成造的蒸料铁甑。传说“益源庆”xxx开设于明朝，是xx明太祖朱元璋之孙宁化王朱济焕王府酿酒、磨面、制醋的作坊。“益源庆”酿制的醋配料讲究，制做精细、味道甜绵、香酸，久存不变质。宁化王除了本府食用外，还把它作为珍品，不断敬奉皇宫御用，至民国时，“益源庆”的醋仍然是达官显贵馈赠亲朋的佳品，号称“官礼陈醋”，俗称“宁化府”醋，一直到解放前夕，其产品仍受到上层人物、社会名流的青睐，如闫锡山的“八大高干”，晋剧名家丁果仙、丁巧云府上常年食用“益源庆”的醋。
山西制醋历史悠久，山西人爱吃醋遐迩闻名。《尚书》记载了这样一个故事：殷高祖武丁为聘请一位叫傅说的人出来做他的宰相，致词曰：“若作酒醴，尔惟曲蘖；若作和羹，尔惟盐梅。”这里所说的梅，就是酸梅子，当时是当作醋来使用的。殷武丁这几句话的意思是：你的才干多么卓绝呀——假若是作甜酒，你就是那关键的曲和蘖；假若是作羹汤，你就是那必不可少的盐和醋。可见，早在公元前12世纪以前，山西人不但已经有了吃醋的习惯，而且把醋作为赞许人的高超品格和{zy1}才能的象征。
辞源记载：“醋本作‘酢’，是一种酸性调味品。”醋“一名苦酒，周时称醯，汉时称醋”（《物原事考》）。周代有“醯人”之官，醯者，醋也。“醯人”就是管理酿醋一类的官。春秋战国时醋还是比较贵重的调味品，汉代才普遍生产。司马迁的《史记·货殖列传》、崔是的《四民月令》也都有制醋的记载。因此，历史学家郝树侯教授推断：至少在公元前497年以前，即“晋阳古城”建立以前就有酿醋者了。
山西的醋由于酿制得法，所以它不但品种繁多，而且质量精美，成为山西人们生活中不可缺少的调味品。它从牌号分有老陈醋、陈醋、普醋、双醋、特醋、名特醋、味醋等；从生产工艺分有熏醋、黄醋、回流醋、封缸醋、淋醋等；从所用主要原料分有高粱醋、玉米醋、小米醋、柿子醋、果醋、红薯醋等；从所用曲的类别分，还有大曲醋、快曲醋、自然发酵醋等。真是琳琅满目，各具特色。
醋为什么在山西人的生活中占有重要地位？晋中（包括太原）一带的居民习惯吃面食，用醋来调味，清爽利口，有滋有味，促进食欲，帮助消化。根据文献记载和临床经验，醋在医学上也有较高价值，古代医书有这样的记载：“醋酸温，开胃养肝，强筋暖骨，醒酒消食，下气辟邪，解鱼蟹鳞介诸毒，陈久而味厚气香者良。”清乾隆四年，京师太医集中全国名医，为xx宫妃郁血病而制造的“定坤丹”，采用的20多味药料，其中不少药料都要用老陈醋炮制后才能使用。此外，人们在日常生活中，还实践出醋的许许多多奇妙的用途。
山西醋业由于有悠久的历史和深厚的文化意蕴，现已成为山西独有特色的工业旅游项目。山西老陈醋集团公司经过设备改造，彻底改变了过去醋业能吃不能看的生产环境，创办了“醋疗园”，已接待前来参观和康体的海内外游客近10万人次
希望我的回答你能满意.
回答:
醋的历史
山西人善酿醋爱吃醋，素有“老醯儿”之称。古时管醋叫醯，把酿醋的人叫“醯人”，把酿醋的醯叫“老醯”。因此，吃醋不叫吃醋，而叫“吃醯”。由于山西人对酿醋技术的特殊贡献，再加上山西人嗜醋如命，又巧合了“醯”和山西的“西”字同音，所以外省人就尊称山西人为“山西老醯”了。山西人和醋有着深厚的感情，山西做醋的历史大约有 4000 年之久。清徐是山西老陈醋的xx发源地，也是中华食醋的发祥地，其酿醋历史距今已有四千多年了。相传，帝尧定都尧（今清徐县尧城村）后，采摘瑞草“ 荚”以酿苦酒。这里所说的苦酒就是人类最早的酸性调味品――醋了。汉唐时期，并州晋阳一带的制醯作坊日益兴盛，从民间到官府，制醯食醯在了人匀生活的一大嗜好。明清时代，山西酿醋技艺日臻精湛，并随来晋人迁徙和晋商的足迹，将山西的制醯技术和食醋习俗带到了长城内外、大江南北，是谓山西名扬四海的重要媒体。
悠悠岁月，沧桑巨变，山西老陈醋历经风雨数千年，其味更浓，其名更盛。如今，山西省太原市第四醋厂继承传统酿醋技艺，和现代科技相结合，发扬，光在山西醋业，已成为晋醋行的佼佼者和优质系列醋生产基地，在全国市场上占有一定比例，受到消费者的关注与青睐。
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