Year: 2006
Sort: Traditional Handicraft
Area: Jiangsu
Serial No.: Ⅷ-62
Declarer: Zhenjiang City, Jiangsu

Zhenjiang Hengshun vinegar was created in 1840. It is regarded as one of the four famous vinegars in China. According to the Encyclopedia of Chinese Medicine, 'Vinegar from Zhenjiang is the best.' After winning many awards and approval, Zhenjiang Henshun vinegar has become a name card for the city.

Brewed using a special technique, Zhenjiang Hengshun vinegar has a taste that is "sour but not pungent and slightly sweet' which becomes more pure and mellow after being stored for a long period of time. High-quality glutinous rice is a must for brewing Zhenjiang Hengshun vinegar. After fermentation, cooling, filtering and going through about 40 steps in processing, the vinegar is stored in pottery containers for at least half a year to acquire a mellow flavor. The whole process (except storing) takes at least forty days.

Nowadays, besides producing vinegar, the Zhenjiang Hengshun Vinegar Plant also produces pickles, soy sauce, and chili sauce. Hengshun is the largest scale and best economically efficient corporation in the China Soy and vinegar industry with net assets of 1.3 billion yuan and annual net profit 38 million yuan. It is the only famous brand product doubly-honored with the Gold Prize both nationally and in the Chinese vinegar industry. It is widely sold domestically as well as in 43 countries and regions around the world. The products are guaranteed to be natural and there are various kinds such as Hengshun savory vinegar, honey health vinegar, state-banquet seafood vinegar and table vinegar.