Sharing Shanxi with the World: A Millennium of Fragrant Vinegar, A Global Taste

山西老陈醋，承载着三千年的历史积淀与匠人智慧，不仅是中华饮食文化的瑰宝，更是非遗技艺与现代商业融合的典范。从黄土高原的作坊到全球36个国家的餐桌，山西老陈醋以“香、酸、绵、长”的独特风味征服世界，成为中国味道的亮丽名片。

Shanxi Aged Vinegar, a treasure of Chinese culinary culture, carries 3,000 years of history and artisan wisdom. It stands as a testament to the fusion of intangible cultural heritage and modern commerce. From workshops on the Loess Plateau to dining tables in 36 countries worldwide, its signature “fragrant, sour, mellow, and enduring” flavor has conquered global palates, becoming a vibrant ambassador of Chinese cuisine.

一、非遗技艺：千年工艺的传承与创新

I. Intangible Heritage: The Evolution of a Millennial Craft

山西老陈醋的酿造工艺始于西周，成熟于明清，其核心可概括为“蒸、酵、熏、淋、陈”五步古法。原料选用本地高粱、大麦、豌豆等，经82道工序、至少400天的陈酿，再通过“夏伏晒、冬捞冰”浓缩提纯，方得酸香醇厚、过夏不霉的独特品质。这一技艺于2006年被列入国家级非物质文化遗产名录，并在清徐县“中国醋都”的四大龙头企业（紫林、水塔、美锦、东湖）中得以活态传承。

The brewing techniques of Shanxi Aged Vinegar originated in the Western Zhou Dynasty and matured during the Ming and Qing dynasties. Its core process revolves around five ancient steps: steaming, fermenting, smoking, leaching, and aging. Made from locally sourced sorghum, barley, and peas, the vinegar undergoes 82 meticulous steps and at least 400 days of aging. The final product is concentrated through a traditional “summer sun-drying and winter ice-removal” method, achieving its signature rich acidity and mold-resistant quality. Recognized as a national intangible cultural heritage in 2006, the craft thrives today in Qingxu County—China’s “Vinegar Capital”—where four leading enterprises (Zilin, Shuita, Meijin, and Donghu) preserve its legacy.

二、征服国际市场的“晋味道”

II. Conquering Global Markets with “Shanxi Flavor”

山西老陈醋的出海之路并非一帆风顺。早年因酸度过高、微量沉淀等问题，难以适应海外消费者口味。近年来，通过“三同工程”（同线同标同质）与国际接轨，出口量实现跨越式增长。2024年，其出口额突破千万美元，远销美国、日本、韩国等20余国，并首次进入智利、蒙古等新兴市场。

The international journey of Shanxi Aged Vinegar faced early hurdles, including high acidity and minor sedimentation that clashed with foreign tastes. Through initiatives like the “Same Line, Same Standard, Same Quality” project, exports surged. In 2024, overseas sales surpassed $10 million, reaching over 20 countries, including the U.S., Japan, and South Korea, with breakthroughs in emerging markets like Chile and Mongolia.

三、从“调味品”到“文化符号”

III. From Condiment to Cultural Icon

山西老陈醋的全球化不仅是贸易行为，更是文化输出。韩国中餐热潮带动老陈醋需求激增，当地酒店甚至将其列为特色调味品；欧美消费者则因其“中国秘法”的工艺标签而视其为高端食材。清徐县通过醋文化节、醋工业园等文旅融合项目，将醋产业延伸至体验经济，形成“产业+文化+旅游”的生态链。

Shanxi Aged Vinegar’s globalization transcends trade—it is a cultural dialogue. In South Korea, its demand soared with the rise of Chinese cuisine, becoming a staple in hotel kitchens. In Western markets, its “ancient Chinese secret” label positions it as a premium ingredient. Qingxu County further bridges culture and commerce through vinegar-themed festivals and industrial tourism, creating an ecosystem of “industry, culture, and tourism.”

结语：醋香无国界，匠心传千年

Conclusion: A Timeless Fragrance Bridging Nations

山西老陈醋的全球之旅，映射出中国传统产业从“守艺”到“创变”的转型智慧。未来，随着清徐县“强龙头、延链条、做品牌”战略的推进，这一承载非遗基因的“中国味道”将继续书写香飘世界的传奇。千年醋香，不仅调和了菜肴的滋味，更架起了中外文化对话的桥梁。The global rise of Shanxi Aged Vinegar mirrors the transformative wisdom of China’s traditional industries—honoring heritage while embracing innovation. As Qingxu County advances its strategy to “strengthen leaders, extend supply chains, and build brands,” this vinegar, steeped in intangible cultural DNA, will continue crafting legends on the world stage. Its millennia-old aroma not only enriches dishes but also weaves a bridge for cross-cultural exchange—a testament to the universal language of craftsmanship.

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来源：中华网综合整理

Source: Comprehensive collation by sx.china.com