美锦·山西老陈醋
A three-year-aged Shanxi vinegar in a 500mL bottle, presented as the flagship of the Meijin collection. Suggested uses include dipping sauces, noodles, and cold dishes.
Editorial recipes
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 1 of 8
陈醋饺子蘸汁
Deep aged-vinegar flavor in a simple table dip.
Stir vinegar, soy sauce, and sesame oil. Add scallion and optional chili oil. Serve in small dishes with cooked dumplings.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 2 of 8
山西风味醋拌面
Savory noodles finished with an aromatic vinegar dressing.
Cook noodles, drain, and rinse cool. Whisk vinegar, soy sauce, and sesame oil. Toss with noodles and top with cucumber and scallion.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 3 of 8
陈醋拍黄瓜
A crisp, garlicky side dish with a deep tang.
Smash cucumbers and cut into pieces. Toss with the remaining ingredients. Rest 10 minutes before serving.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 4 of 8
陈醋木耳
Springy mushrooms in a bright aged-vinegar dressing.
Boil mushrooms 3 minutes, drain, and cool completely. Whisk dressing ingredients. Toss together and chill 10 minutes.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 5 of 8
陈醋烧豆腐
Pan-seared tofu glazed with a savory vinegar sauce.
Pat tofu dry and sear until golden. Add vinegar, soy sauce, sugar, and water. Simmer 5–7 minutes until lightly glazed.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 6 of 8
醋溜白菜
A fast stir-fry with crisp stems and a tangy finish.
Stir-fry garlic and cabbage stems for 2 minutes. Add leaves and cook until just tender. Remove from heat and toss with vinegar, soy sauce, and sugar.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 7 of 8
老醋花生
Crunchy peanuts, onion, and cucumber in a lightly sweet vinegar dressing.
Whisk vinegar, soy sauce, and sugar. Combine peanuts and vegetables. Toss just before serving to keep the peanuts crisp.
Jin Harvest editorial recipe; test and adjust to taste.
Recipe 8 of 8
番茄蛋花汤点醋
A few drops of aged vinegar brighten a comforting tomato-and-egg soup.
Simmer tomatoes in broth for 8 minutes. Slowly pour in egg while stirring. Turn off heat, season, and add vinegar to taste before serving.
Jin Harvest editorial recipe; test and adjust to taste.
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