Yonghe Sheng handmade vinegar, the inheritor of handmade vinegar, Mr. Shan Houxiang, learned the brewing technology of handmade vinegar from his father-in-law Mr. Lu Binggui from 1973. For decades, he not only continued the exquisite hand-made vinegar technology, but also inherited the ingenuity of the older generation of craftsmen. Although Gu Mi is expensive and does not reduce material resources, brewing is complicated and manual. Using yellow rice, sorghum and glutinous rice as basic raw materials, fermented grains were made at high temperature by yellow rice wine technology, and vinegar was fermented in vats. The brewed vinegar is brownish red, mellow in taste and fragrant. Insist on not sacrificing health for taste, and do not add pigments and preservatives.
But Zhai Laohan's vinegar is also good. Everyone has different tastes, and there is no way to cater to everyone's tastes. You can choose according to your own taste.