Last updated by chinatravel at 2013-11-3
Baoning Vinegar is an old and famous special local product from Langzhong, which was created in the time of the late Ming Dynasty or the early Qing Dynasty, with a history of over 300 years. It is reputed to be one of the best vinegars in China (the other two are Zhenjiang Vinegar from Shuanxi Province and Old Vinegar from Jiangsu Province) with its high quality, wonderful taste, and being good for health. Baoning Vinegar looks brown red, tastes light sour firstly, and then feels sweet in the mouth. And it can be kept for a long time without any change. So it deserves its name as top vinegar. In 1915, it won a golden medal in “Pacific Countries Exhibition” in Panama; in 1921, it won a silver medal in the 2nd Business conference in Sichuan Province; in 1958, it won a silk banner from State Department as a commendation.
With the development of technology and science, Baoning Vinegar is better understood by people. By assay, except vinegar acid, it is found that there are many healthy elements, like calcium, iron, lactic acid, glucose, etc. Those elements are helpful to stimulate the appetite, and also efficient to sterilize, febrifuge, antisepticise and get rid of fishy smell. Besides, they have the functions of preventing and curing flu, reducing blood pressure and speeding metabolism. Added with herbal medicine, it can be made into plaster for the cure of tumor, sore and teat disease and so on.
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