Chishui vinegar has been inherited for hundreds of years, and traditional hand-made brewing techniques are used for production. Excellent material selection, excellent production, high quality standards, and uniqueness that cannot be copied. Processes are numerous and exquisite: more than 100 kinds of Chinese herbal formulas make vinegar koji; selection of high-quality rice and glutinous rice, cooking; wheat bran, wheat and vinegar and rice porridge mixed with vinegar; vinegar 醅 indoor fermentation; vinegar 醅 醅; ; vinegar 醅 immersion; product finishing; sterilization; inspection; packaging and other 30 processes. The entire production cycle takes more than two years to form.

Chishui, a beautiful mountain and beautiful scenery, enjoys the reputation of “the city of thousand waterfalls”, the “crown of Danxia”, the “hometown of bamboo” and the “Kingdom of the Kingdom”. It is named after the beautiful and mysterious Chishui River running through the whole territory. It is famous both at home and abroad for the Chinese Workers and Peasants Red Army "Sidu Chishui" and the Chishui Danxia World Natural Heritage. Chishui vinegar has been inherited for centuries, and traditional hand-made brewing techniques are used for production. Excellent material selection, excellent production, high quality standards, and uniqueness that cannot be copied. Processes are numerous and exquisite: more than 100 kinds of Chinese herbal formulas make vinegar koji; selection of high-quality rice and glutinous rice, cooking; wheat bran, wheat and vinegar and rice porridge mixed with vinegar; vinegar 醅 indoor fermentation; vinegar 醅 醅; ; vinegar 醅 immersion; product finishing; sterilization; inspection; packaging and other 30 processes. The entire production cycle takes more than two years to form. Chishui vinegar does not contain any chemical additives, and it is a natural and natural addition. It is an original ecological and healthy condiment with color, aroma, acid, alcohol and rich. The color of the view is red and brown, and the smell is rich and fragrant. The soft and sour taste of the food is sweet, the flavor is unique, and the aftertaste is long. Fortunately, a "fragrance" word, in a "fine" word, wonderful in a "sun" word. Chishui vinegar pure grain brewing, more than 100 kinds of Chinese herbal medicine excellent formula, we focus on healthy vinegar, good vinegar to sun and rain. “黔老翁” Chishui vinegar is rich in a variety of nutrients, of which the protein content is as high as 12~17%, which is more than three times the milk protein content. At the same time, it also has the effects of clearing away heat and detoxifying, lowering blood pressure and lowering blood pressure, eliminating fatigue, softening blood vessels, beauty and beauty, regulating the blood acid-base balance of human blood, reducing cholesterol accumulation, etc., and is favored by the people.

Technical requirements for quality of vinegar in Chishui I. Requirements for raw materials and accessories 1. Rice, glutinous rice and wheat bran are produced within the scope of production and comply with relevant national regulations. 2. Red and spicy 蓼: produced within the scope of production, in line with relevant national regulations. 3. Wumei, white peony, licorice. 4. Brewing water: Groundwater in the production area, the water quality is in line with the national drinking water regulations. Second, the processing technology and operational points Processing process, making Qufu raw material processing - heating porridge - first fermentation - adding bran - second fermentation - filling cylinder seal (into the drying field) - third fermentation - vinegar - Sterilization - finished product. 2. (2) Heating porridge: After infiltration, the rice, glutinous rice and water are mixed according to the ratio of 9:1:30, heated, and made into porridge, not paste, thick slurry. (3) koji: use Chinese herbal medicines and bran such as red scallions, white peony, ebony, licorice, among which red 蓼 蓼 ≥ 15%, white 芷 ≥ 5%, ebony ≥ 5%, licorice ≥ 5%, bran ≥ 10% Natural fermentation is dried. (4) The first fermentation: cooling to about 30 ° C, the cylinder is added to the vinegar koji according to the ratio of 30:1 of raw materials. Ferment for about 15 days, stir once a day, and maintain the temperature at around 30 °C. (5) Add bran: Bran and raw materials are mixed in a ratio of 4:1. (6) The second fermentation: fermentation for 15 days, stirring once a day, ventilation and ventilation, the temperature can be maintained at about 20 °C. (7) Sun vinegar: take the second vinegar 醅 醅 密封 sealed to the drying field to make the vinegar mature, turn the altar once a month, and then seal with salt, the drying time is not less than 2 years. (8) vinegar: vinegar and water are soaked for 24 hours at a ratio of 1:3. Circulate vinegar until there is no turbidity. (9) Sterilization: heating at 80 ° C to 100 ° C for 120 min, cooling. Third, the quality characteristics Sensory features: amber or reddish brown; vinegar is rich; sour taste, sweet and sour moderately. 2. 100mL ≥ 1.603. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Chishui vinegar production area may apply to the Chishui City Market Supervision Administration of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Chishui vinegar is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.