According to Classical Chinese Medicine, "The vinegar produced in Hangzhou and Shaoxing counties of Zhejiang Province is of good quality while the best vinegar is produced in Zhenjiang, Jiangsu Province". Zhenjiang aromatic vinegar is a typical rice-based vinegar made from glutinous rice. The usage of Zhenjiang rice vinegar can be found in The Notes to the Herbal Classic of Shen Nong by Tao Hongjing, who was from the Liang State. Therefore, it can be inferred that Zhenjiang aromatic vinegar has a history of more than 1,400 years.
Zhenjiang aromatic vinegar did not attain distinction and eminence until the late Qing Dynasty, when Hengshun Vinegar grew into a big factory. According to the Records of Zhenjiang City, Zhuhengshun Distiller's Grains Workshop was founded by a Zhenjiang native Zhu Zhaohuai in 1840, which produced Baihua wine at the beginning. Since 1850, Hengshun has achieved a big success in making vinegar from distiller's grains. After several generations’ efforts, Zhenjiang Vinegar, a century-old brand, has become well-known and recognized globally.
Adjacent to the Yangtze River, Zhenjiang is surrounded by mountains on three sides, and water on one side. It has many water networks and is rich in fresh water resources. The water is pure, fragrant, and sweet. The journey of the water through rocks gives it a naturally high mineral content. The making of aromatic vinegar benefits a lot from such a superior geographical environment. In addition, the unique and exquisite brewing techniques produce the top quality of Zhenjiang aromatic vinegar. As an original brewing method, it is simple but can ensure the freshness of raw materials and the authentic taste.
The Chinese rice vinegar has always been hand-brewed for as many as 3,000 years. The secret recipe for brewing vinegar is mostly handed down orally in practice without much change. Zhenjiang aromatic vinegar has the most demanding requirements for the raw materials. Generally, the best quality glutinous rice grown in area south of the Yangtze River and the excellent acid vinegar bacteria are selected. The production process is divided into three parts, namely solid-state layered fermentation and wine making, fermented grain making, vinegar drenching. It goes through more than 40 steps and takes more than 70 days to be ready. It cannot be packaged and delivered until 6-12 months’ storage is finished. Every drop of vinegar embodies the spirit of craftsmanship, which went through rice steaming, brewing, wine making, fermented grain making, vinegar drenching, vinegar decocting, sterilization and subsequent aging.
Hengshun, a century-old brand that began in 1840, is the most representative manufacturer of Zhenjiang aromatic vinegar. Its unique solid-state layered fermentation process was included in the first batch of National Intangible Cultural Heritage Protection List in 2006. This technique manifests the essence of vinegar brewing in Zhenjiang for more than 1,000 years, represents the traditional characteristics and the highest level of vinegar brewing technology in southern China, hence it is of extremely high historical, cultural and social values.
Today, Hengshun Aromatic Vinegar adheres to the ancient method of production and strives for bigger progress. Hengshun used to be a small traditional soy sauce and vinegar workshop. After development of more than 170 years, it has become the largest and most modernized vinegar production enterprise in China. It is also the first listed company in the vinegar industry nationwide. Hengshun products successively won the International Gold Award 5 times, and the national quality award 3 times, the National Geographic Indication Product recognized by the EU, and a brand-name product in China. Hengshun brand has also been awarded the honors such as "China Famous Brand" and "Asia Famous Brand".
