Niangcujiyi
01 · Historical Records
In the Ming dynasty, Duliu belonged to Hejian Prefecture; the Jiajing-era Hejian Prefecture Gazetteer of the Ming records 'brewing wine and mixing vinegar at the spring equinox' and the making of 'fish pickle.' The Duliu aged-vinegar brewing technique has been transmitted in an orderly succession for over 300 years; its process flow of liquid alcohol fermentation with progressive expansion, two-stage maturation in solid-state acetic fermentation, and natural turning-and-sunning aging of the vinegar cupei (fermented grain) for three years is distinctive. Duliu has long been known as the 'hometown of vinegar'; its first vinegar workshop began in the fourth year of the Kangxi reign of the Qing dynasty (1665 CE). In the 41st year of the Qianlong reign (1776 CE), the emperor traveled along the canal to Duliu, tasted Duliu aged vinegar, and was fairly pleased; from then on Duliu aged vinegar became a tribute product, and its sales grew day by day.
02 · Core Techniques & Process
The Duliu aged-vinegar brewing technique is one of China's traditional vinegar-making arts, spread in Duliu Town, Jinghai County, Tianjin. Duliu Town is a marshy land surrounded by converging streams, rich in fish and shrimp. The region has four distinct seasons, moderate climate and temperature, good soil, and abundant water, producing wheat, sorghum, beans, and the like in abundance — excellent raw materials for vinegar making; the water of the South Canal is sweet and pleasant, with a moderate pH, and is very suitable for vinegar making. For this reason, the handicraft industries of Duliu historically consisted mostly of wine and vinegar workshops. Duliu aged vinegar uses top-quality yuan rice (yellow millet) and sorghum as the main raw materials, with fine daqu made from wheat, barley, and peas as the saccharifying and fermenting agent; it goes through 14 process steps such as cooking, alcohol fermentation, acetic fermentation, aging, and percolating the vinegar, and takes three years to make. Through aging, the vinegar cupei (fermented grain) undergoes oxidation and esterification; together with the association of water and alcohol molecules, this further increases the types and content of esters in the vinegar and further enriches the varieties of amino acids; the finished table vinegar has a delicious flavor, mellow mouthfeel, and prominent aroma, and is deeply loved by the people. The distinctive process gives Duliu aged vinegar the characteristics of high protein content, balanced amino acid composition, and abundant trace elements and vitamins, giving it a certain nutritional value. At the same time, with the development of related industries, the project also plays an active role in promoting locally inclusive economic development.
Archival Records of Process Steps
The Duliu aged-vinegar brewing technique has been transmitted in an orderly succession for more than 300 years; its process flow is distinctive: liquid alcohol fermentation with progressive expansion, two-stage maturation in solid-state acetic fermentation, and natural turning-and-sunning aging of the vinegar cupei (fermented grain) for three years.
03 · Regional Records & Related Items
The Duliu aged-vinegar brewing technique is one of China's traditional vinegar-making arts, spread in Duliu Town, Jinghai County, Tianjin. Duliu Town is a marshy land surrounded by converging streams, rich in fish and shrimp; the region has four distinct seasons, moderate climate and temperature, good soil, and abundant water, producing wheat, sorghum, beans, and the like in abundance — excellent raw materials for vinegar making. The water of the South Canal is sweet and pleasant, with a moderate pH, and is very suitable for vinegar making. Tianjin Tianli Duliu Aged Vinegar Co., Ltd. is the project's protecting unit.
Other submitting regions for the same item: Qingxulaochencuniangzhijiyi · Laochencuniangzhijiyi · Niangcujiyi · Niangcujiyi · Niangcujiyi · Niangcujiyi.
04 · Cultural Value & Contemporary Safeguarding
The Duliu aged-vinegar brewing technique relies mainly on master-apprentice and family transmission and has now been passed down through eleven generations. While inheriting the core techniques of traditional aged-vinegar brewing, inheritors have actively explored ways to promote and develop the project. The Duliu aged-vinegar brewing technique is an organic component of traditional vinegar-making art and food culture, and has relatively high historical value.
05 · Associated Representative Bearers
Representative bearers recorded under this item, organized by national nomination batch:
- Guo Junlu 03-1328
- Wu Runwei 04-1853
- Wang Decai 05-2760
06 · Authoritative Sources & Bibliography
Sources
China Intangible Cultural Heritage Network (ihchina.cn)
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