美锦·山西陈醋

Meijin Shanxi Mature Vinegar

A compact Shanxi mature vinegar for the table and everyday cooking. The 208mL format offers a practical introduction to Shanxi vinegar for dipping, noodles, and cold dishes.

Size: 208mL
Acidity: 4.5°
Case pack: 12 bottles/case

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Editorial recipes

8 Ways to Use It

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 1 of 8

Mature Vinegar Dumpling Dip

老陈醋饺子汁

A compact, deeply flavored dip for dumplings.

Yield2 servings

Time5 minutes

Ingredients

2 tbsp Meijin Shanxi Mature Vinegar
1 tbsp soy sauce
½ tsp sesame oil
julienned ginger.

Method

Stir vinegar, soy sauce, and sesame oil. Add ginger. Serve with fully cooked dumplings.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 2 of 8

Knife-Cut Noodle Finish

刀削面点醋

A splash of mature vinegar brightens a savory bowl of noodles.

Yield2 servings

Time20 minutes

Ingredients

8 oz knife-cut noodles
2 tbsp mature vinegar
1½ tbsp soy sauce
1 tsp sesame oil
scallion.

Method

Cook noodles and drain. Toss with soy sauce and sesame oil. Add vinegar to taste and garnish with scallion.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 3 of 8

Vinegar Shredded Potatoes

醋溜土豆丝

Crisp potato threads with a clean mature-vinegar tang.

Yield4 servings

Time20 minutes

Ingredients

2 julienned russet potatoes
1 tbsp oil
2 tbsp mature vinegar
1 minced garlic clove
½ tsp salt.

Method

Rinse potato threads and drain. Stir-fry garlic and potatoes 2–3 minutes. Remove from heat, add vinegar and salt, and toss.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 4 of 8

Vinegar Peanuts

老醋花生

A classic-style sweet-tangy peanut appetizer.

Yield4 servings

Time15 minutes

Ingredients

1 cup roasted unsalted peanuts
2 tbsp mature vinegar
1 tsp soy sauce
1 tsp sugar
diced cucumber.

Method

Stir vinegar, soy sauce, and sugar until dissolved. Combine peanuts and cucumber. Toss immediately before serving.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 5 of 8

Lotus Root Salad

凉拌藕片

Crisp lotus-root slices in a mature-vinegar dressing.

Yield4 servings

Time25 minutes

Ingredients

12 oz peeled sliced lotus root
3 tbsp mature vinegar
1 tsp sesame oil
½ tsp sugar
scallion.

Method

Boil lotus root 3–4 minutes, then cool in ice water and drain. Mix dressing. Toss and add scallion.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 6 of 8

Cabbage Stir-Fry

醋溜卷心菜

A fast vegetable dish with caramelized edges and a tangy finish.

Yield4 servings

Time15 minutes

Ingredients

1 lb chopped cabbage
1 tbsp oil
2 minced garlic cloves
2 tbsp mature vinegar
1 tsp soy sauce.

Method

Stir-fry garlic and cabbage over high heat until crisp-tender. Remove from heat. Add vinegar and soy sauce and toss well.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 7 of 8

Braised Tofu with Mature Vinegar

老陈醋烧豆腐

Golden tofu in a savory mature-vinegar glaze.

Yield3 servings

Time25 minutes

Ingredients

14 oz firm tofu, cubed
1 tbsp oil
2 tbsp mature vinegar
1½ tbsp soy sauce
1 tsp sugar
¼ cup water.

Method

Sear tofu until golden. Add vinegar, soy sauce, sugar, and water. Simmer until the sauce lightly coats the tofu.

Jin Harvest editorial recipe; test and adjust to taste.

Recipe 8 of 8

Hot-and-Sour Soup Finish

酸辣汤点醋

Use mature vinegar at the end to preserve its aroma.

Yield4 servings

Time25 minutes

Ingredients

4 cups broth
4 oz mushrooms
4 oz tofu strips
1 beaten egg
2–3 tbsp mature vinegar
white pepper.

Method

Simmer mushrooms and tofu for 8 minutes. Stream in egg while stirring. Turn off heat, then add vinegar and white pepper to taste.

Jin Harvest editorial recipe; test and adjust to taste.

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