Lufeng Aromatic Vinegar in Chuxiong
Overview
Lufeng Aromatic Vinegar (禄丰香醋) is a famous local specialty from Lufeng County (禄丰县), Yunnan Province (云南省), China. It is a National Geographical Indication Product of China, known for its distinct flavor and rich history. Lufeng Aromatic Vinegar has been brewed in the region for centuries, with its origins dating back to the Ming Dynasty (明朝), and is considered a quintessential example of the local culinary heritage.
Product Features
Lufeng Aromatic Vinegar is renowned for its deep red-brown color, clear appearance, pure and rich fragrance, and mellow sour taste. It has a smooth, delicate acidity with a lasting sweet aftertaste that lingers long after consumption. It is a vinegar that does not lose its flavor over time, retaining its fresh characteristics even after long periods of storage.
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Appearance: Red-brown, clear
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Fragrance: Pure, rich aroma
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Taste: Mild acidity with a sweet aftertaste
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Longevity: Retains flavor over time
The vinegar is made using a unique fermentation process, where the ingredients are wrapped in cloth bags. When ready for use, the cloth is immersed in water, releasing the vinegar’s fragrant aroma instantly.
Lufeng Aromatic Vinegar is rich in essential amino acids, organic acids, vitamins, minerals, and sugars, making it a healthy addition to one’s diet. It is said to have anti-aging properties, regulate blood pH levels, and offer beauty and skincare benefits.
Geographic and Climatic Conditions
Lufeng County is located in the central part of Yunnan Province (云南省), specifically in the eastern region of Chuxiong Yi Autonomous Prefecture (楚雄彝族自治州). The county lies between latitude 24°51′ to 25°30′ and longitude 101°38′ to 102°25′, covering an area of 3,536 square kilometers.
The region is characterized by a low-latitude plateau, with dense forests, intersecting river valleys, and a mid-subtropical monsoon climate. The average annual temperature is 16.2°C, and the average annual rainfall is between 930-950 mm, with a frost-free period of 322 days per year. The climate provides ample sunlight and a moderate temperature, both of which are favorable for the growth of key ingredients such as glutinous rice and wheat used in the vinegar production process.
The varied altitudes within Lufeng also create a unique three-dimensional climate, with higher cold regions in the mountains and warmer river valleys in places like Luochuan (罗川) and Chuanjie (川街). These climatic conditions are beneficial for the fermentation process of Lufeng Aromatic Vinegar.
Historical Background
The origins of Lufeng Aromatic Vinegar date back to the Ming Dynasty (明朝), specifically the Tianqi period (天启年间), around 1621. It was first brewed by Chen family farmers in Beichang Village (北厂村), Lufeng County, who combined techniques passed down through generations.
According to legend, during the reign of Emperor Chongzhen (崇祯) of the Ming Dynasty, a native of Lufeng, Wang Xigun (王锡衮), who had reached the position of Eastern Palace Grand Secretary (东阁大学士) at the imperial court, introduced Lufeng vinegar to the royal family. To make it more portable, he invented a method to create “dry vinegar” by concentrating the vinegar onto clean cloth, which, when soaked in water, would revert to its liquid form.
During the Ming and Qing Dynasties (明清时期), Lufeng County became an important station along the Southern Silk Road (南方丝绸之路) and Tea Horse Road (茶马古道), major trade routes in southern China. Merchants and caravans passing through the region would enjoy both the refreshing water from ancient wells and meals enhanced by Lufeng Aromatic Vinegar, which left a lasting impression on travelers. This led to the popular saying, “Tuo Dian soy sauce, Lufeng vinegar, Xinxing girls, and He Xi cloth” (妥甸酱油禄丰醋，新兴姑娘河西布), and the vinegar’s fame spread through word of mouth.
In the 1950s, the production of Lufeng Vinegar shifted from private individual brewing to collective production and operation. The industry became public-private cooperative-based, leading to the establishment of cooperative shops and the inclusion of the product in the supply and sales cooperatives. This paved the way for the later development of Lufeng Aromatic Vinegar as a widely recognized product.
Protection and Recognition
In 2013, to promote the special quality product of Lufeng County and enhance its market competitiveness, Lufeng County (禄丰县) applied to the Yunnan Provincial Bureau of Quality and Technical Supervision (云南省质量技术监督局) for the protection of Lufeng Aromatic Vinegar as a geographical indication product. The application was carefully reviewed, including studies on its history, culture, production techniques, and the geographical and climatic conditions in the region.
On November 3, 2014, the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (国家质检总局) issued Announcement No. 115 of 2014, officially accepting the application for Lufeng Aromatic Vinegar’s geographical indication protection. After passing a technical review on May 29, 2015, protection was granted on August 10, 2015.
Production Overview
In 2015, there were two production enterprises for Lufeng Aromatic Vinegar (禄丰香醋), with an annual output of more than 1,900 tons and a production value exceeding 20 million RMB.
Product Honors
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In 1989, Lufeng Aromatic Vinegar was awarded the title of “Yunnan Province Famous and Excellent Product” (云南省名优产品).
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In November 1995, Lufeng Aromatic Vinegar won the Gold Award at the China Kunming Science and Technology Achievements and New Technology and New Product Exhibition and Trade Fair.
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It has been rated 7 times by the Yunnan Provincial Consumer Association as a “Yunnan Provincial Favorite Product” (云南省消费者喜爱商品).
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In September 2005, the production techniques of Lufeng Aromatic Vinegar were included in the first batch of state-level intangible cultural heritage by Chuxiong Prefecture (楚雄州).
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In October 2013, Lufeng Aromatic Vinegar was included in the third batch of intangible cultural heritage by the Yunnan Provincial Government.
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In 2008, Lufeng Aromatic Vinegar passed the “Food Safety Management System Certification” by the China Quality Certification Center.
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It has been awarded “Yunnan Famous Agricultural Products” and “Yunnan Famous Brand Products” for 4 consecutive times and recognized as “A-level Green Food” by the China Green Food Development Center twice.
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In 2013, Lufeng Aromatic Vinegar was recognized as a second batch “Yunnan Old Brand” product by the Yunnan Provincial Department of Commerce.
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On August 10, 2015, the State Quality Supervision Administration (国家质检总局) approved the geographic indication protection for Lufeng Aromatic Vinegar.
Geographic Indication
Protected Area
The production area of Lufeng Aromatic Vinegar covers the administrative regions of 14 towns in Lufeng County (禄丰县), Yunnan Province, including Jinshan Town (金山镇), Zhongcun Township (中村乡), Tuguan Town (土官镇), Bicheng Town (碧城镇), Qinfeng Town (勤丰镇), Renxing Town (仁兴镇), Konglongshan Town (恐龙山镇), Tuan’an Township (妥安乡), Guangtong Town (广通镇), Yipinglang Town (一平浪镇), Gaofeng Township (高峰乡), Heping Town (和平镇), Caiyun Town (彩云镇), and Heijing Town (黑井镇).
Quality and Technical Requirements
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Main Raw Materials
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Glutinous Rice (糯米): The glutinous rice produced within the production area must have a starch content of ≥70%.
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Water for Production (生产用水): Mountain spring water from the production area, which must meet the national drinking water standards.
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Wheat Bran (麦麸): Wheat bran produced within the production area, meeting national standards.
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Fermentation Starter (酒曲): Wheat bran from the production area is fermented with rice mold for 28-36 hours.
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Acetic Acid Bacteria (醋酸菌): A mixture of acetic acid bacteria AS1.41 and acetic acid bacteria b-3 cultivated within the production area.
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Production Process
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Selection of Ingredients → Soaking → Steaming → Saccharification → Alcohol Fermentation → Aging → Vinegar Extraction → Finished Product.
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Key Processing Points
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Soaking: Soak at room temperature for 4 to 8 hours until the rice grains have no white core.
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Steaming: Steam with a wooden steamer for 1 to 2 hours until thoroughly cooked.
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Saccharification: After steaming, cool the glutinous rice with clean water to 28-30°C, mix in 0.3% of the fermentation starter, and ferment at room temperature for 3 to 4 days.
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Alcohol Fermentation: Add 1.7 to 2.0 times water, 0.3% to 1% mold, and 3% to 5% yeast, ferment for 4 to 5 days, keeping the temperature between 25-28°C and stirring daily.
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Aging: Place the fermented mixture into a fermentation room, add wheat bran and 7% to 10% acetic acid bacteria, and ferment for 15 to 20 days. Afterward, stir the mash and continue fermenting for 3 more months.
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Vinegar Extraction: Extract the vinegar using the traditional “套淋法” (layered extraction method).
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Quality Characteristics
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Sensory Characteristics: The vinegar has a reddish-brown color, clear body, pure and intense fragrance, smooth acidity, and a sweet aftertaste.
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Physical and Chemical Indicators:
Item Indicator Total Acid (as acetic acid) ≥ 4.0 g/100 ml Non-volatile Acid (as lactic acid) ≥ 1.0 g/100 ml Soluble Non-salt Solids ≥ 5.0 g/100 ml Amino Acid Nitrogen ≥ 0.05 g/100 ml
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Safety and Other Quality Technical Requirements
The product must meet national safety and other quality standards.
Exclusive Mark Use
Producers within the production area of Lufeng Aromatic Vinegar can apply to the Lufeng County Market Supervision Administration (禄丰县市场监督管理局) to use the “Geographic Indication Product Exclusive Mark.” The application will be reviewed by the Yunnan Provincial Quality and Technical Supervision Bureau (云南省质量技术监督局), and after approval by the State Quality Supervision Administration, it will be publicly announced. Testing institutions for Lufeng Aromatic Vinegar are selected from those that meet the qualification requirements as determined by the Yunnan Provincial Quality and Technical Supervision Bureau.
