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The Zhenjiang vinegar is made from sticky rice.
鎮(zhèn)江香醋的原料是糯米
Production starts with soaking the sticky rice.
浸泡過(guò)的糯米經(jīng)過(guò)高溫蒸煮
The rice is first steamed in high temperatures until the starch component gets sticky.
淀粉充分粘稠
Then the rice is put under cold running water,so that the rice grains contract,
再用冷水沖淋降溫 讓飯粒收縮
making room for microorganism to propagate.
有利于微生物繁殖
Then it's time to add wine yeast for mashing, a prelude to fermentation.
拌入酒曲（麴），使淀粉糖化發(fā)酵成酒醅
Next is the critical step: acetic acid fermentation.
接下來(lái)是制醋的關(guān)鍵工序：醋酸發(fā)酵
This determines the outcome of the entire process in terms of both quantity and quality.
這決定了香醋的產(chǎn)量和質(zhì)量
It takes 21 days to produce the acidity and another one month for esterification.
歷經(jīng)21天的演化，酸味產(chǎn)生了 再進(jìn)入長(zhǎng)達(dá)一個(gè)多月的酯化階段
That's where the aroma of the vinegar comes from.
這個(gè)過(guò)程就是產(chǎn)生香味的秘密
Acid can contribute to the taste of dishes.
酸味能增加菜肴的鮮香
This is particularly TRUE when it comes to cooking meat.
尤其在烹制肉類時(shí)
Acidity can accelerate fibrosis of meat and make the meat more tender and delicious.
酸味加速肉的纖維化 肉質(zhì)更加細(xì)嫩，口感鮮美
Apart from that, acidity can also boost digestion and appetite.
僅僅"酸"味本身 也能促進(jìn)消化，增進(jìn)食欲
