老陈醋是山西的味觉名片。
山西老陈醋是中国最著名的醋。它产自山西清徐，已有3000多年的历史，与镇江香醋、福建米醋并称中国三大名醋。
老陈醋的核心工艺是"夏伏晒、冬捞冰"。整个工艺需要数月到数年，让醋缓慢陈化。
夏伏晒是指夏天让醋在阳光下暴晒，让水分蒸发、醋液浓缩。冬捞冰是指冬天让醋在低温下结冰，捞出冰块以浓缩醋体。
这种"夏伏晒、冬捞冰"的循环工艺，让老陈醋的浓度越来越高，颜色越来越深，香气越来越浓郁。
正宗的山西老陈醋色泽乌黑、质地浓稠、酸而不涩、香气持久。这种独特的品质让它成为时间酿造的艺术品。
"一滴老陈醋，是山西百年时光最芬芳的奉献。"
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