Zhenjiang Vinegar Culture Museum is the first museum themed on vinegar culture in China. It is the first theme exhibition hall in Zhenjiang which integrates a variety of functions such as cultural heritage protection, science popularization, and industrial tourism. The museum is divided into different halls, which present and interpret the vinegar culture comprehensively by means of sound, light and electronics.
The Hall of Vinegar History introduces the origin and development of vinegar as well as the production methods in different dynasties and Zhenjiang folk customs. Visitors can taste various health-preserving vinegar by taking part in the games in the interactive area. They can also learn about the local customs of Zhenjiang in the cultural corridor.
The scene of making vinegar more than 100 years ago has been restored in the traditional wood-structured buildings with vinegar jars, pots and vats. Visitors can experience the vinegar-making process and taste the authentic aged vinegar.
In the Exhibition Hall, various types of vinegar and vinegar products from all over the world are displayed to dazzle visitors’ eyes. Among them, a bottle of Hengshun Aromatic Vinegar produced in the 1980s still retains its strong aroma after so many years, which proves the old saying “Aromatic vinegar never goes off”.
At the end of the visit, visitors can make a bottle of vinegar of their own after learning the uses and effects of vinegar in the Experience Hall.
[Introduction to Scenic Spots]
Nine-Dragon Jar
As the largest ceramic vinegar jar in China, the Nine-Dragon Jar is 4.8m high and 2.4m in diameter. It has set the Guinness World Record for being the largest vinegar jar in the world. The nine dragons climbing on the jar symbolize the continuous Chinese civilization and the prosperity of the national industry.
The Hall of Vinegar History
Here visitors are presented with the origin and development of Zhenjiang vinegar, Chinese vinegar and vinegar from other parts of the world. In the great work of Jia Sixie, a famous agronomist in the Northern Wei Dynasty (AC 386-534), Qimin Yaoshu (literally Essential Techniques for the Welfare of the People), a total of 24 vinegar making methods are recorded. It is the first ancient literature that gives a comprehensive description of the process of vinegar making. Therefore, the book is of important reference values for the research of the evolution history of Chinese vinegar.
Cultural Corridor
The folk customs in Zhenjiang are closely related to Hengshun aromatic vinegar. The exquisite landscape and food culture here are shaped by “three mountains, one vinegar and one ferry”, namely Jinshan Mountain, Jiaoshan Mountain and the Beigu Hill, and the Zhenjiang aromatic vinegar as well as the Xijin Ferry. The Xijin Ferry has witnessed a thousand years of canal transport and the century-old commercial port. The Zhenjiang aromatic vinegar has brought fragrance to the city for millennia. “Jinshan” and “Beigu Hill” are two major registered brands of Hengshun. The large stone inscription of "following the rules of all living creatures" on the Jiaoshan Mountain Gate is consistent with the implication of the shop name of Hengshun; During the Qing Dynasty, Hengshun's products were sold to various places across the country from the Xijin Ferry, which helped Hengshun vinegar win popularity.
The Old Workshop
The traditional production process of vinegar, a national intangible cultural heritage, is restored here. It is also the site to shoot the first episode “sour” of the “five tastes” in the well-known CCTV documentary series A Bite of China.
Modern Production Process Hall
Visitors can see the modern vinegar production process and techniques here. They can also feel the vigor and vitality of this century-old enterprise from three major sections, namely Health of Hengshun, Technology of Hengshun and Vigor of Hengshun. Visitors can learn about the raw material control, scientific management, and future planning of the enterprise. The core scene of mechanized vinegar making, namely fermented grain making, is displayed inside the glass on the both sides of the corridor. The fermenting pool is nearly 16 kilometers, which is the largest and longest in China.
Exhibition Hall
Wine brewing is the precondition of vinegar production. At the beginning, Hengshun produced wine instead of vinegar, which is called Baihua wine. Zhenjiang Vinegar inherits the fragrance of Baihua wine. The earliest paper materials that record the development of Hengshun are displayed here, which are rare physical records of a national century-old brand.
Experience Hall
Vinegar is widely known as a flavoring; however, a wide variety of medical and dietary uses are much more important. In the dedicated display area, visitors can learn a series of amazing effects of vinegar as well as make individualized trademark of vinegar against their favorite background of the museum. The interaction is really fun.
Ticket price: RMB 30/person
Opening hours: 09:00-16:00 (January 1- December 31, Monday to Sunday)
Address: No. 60, Hengshun Avenue, Dantu New Town, Zhenjiang, Jiangsu
Tel: +86-511-85307790，+86-511-85307791
