Balsamic vinegar has a strong and unique aromatic smell, sweet and slightly sweet, and is highly sought after by people in Jiangsu and Zhejiang regions. Zhenjiang balsamic vinegar is also the most well-known, one of the four famous vinegars in China, and it is also quite common in foreign Chinese supermarkets. Authentic Zhenjiang balsamic vinegar is not only produced in Zhenjiang, but also to have a collective trademark, at present, there are only about 10 enterprises with Zhenjiang balsamic vinegar production qualifications, and Hengshun is second to none among them. Hengshun is the only listed vinegar company in the country, with an annual production capacity of up to 300,000 tons in 2016, which is equivalent to the sum of the annual output of the four old vinegar brands of Ninghuafu, East Lake, Shuita and Zilin, and deserves to be the leader in the vinegar industry.
 
Zhenjiang balsamic vinegar is characterized by "sour but not astringent, fragrant and slightly sweet, strong color and flavor", and is an essential condiment for famous dishes in Jiangsu and Zhejiang such as sweet and sour pork ribs and vinegar fish in West Lake. Hengshun vinegar is the strength of Zhenjiang balsamic vinegar, with seasonal glutinous rice and rice as raw materials, after more than 40 processes, the aging time is more than the industry standard of 6 months. Different from the aged vinegar brewed from sorghum, Hengshun vinegar has a thick color but is more transparent, not only has a light sourness, but also tastes a hint of sweetness, and it is more greasy with steamed dumplings and xiaolongbao.
 
Since Hengshun has obtained the collective trademark of Zhenjiang balsamic vinegar, the products are divided into "Hengshun balsamic vinegar" and "Zhenjiang balsamic vinegar" when labeling, which is also an important basis for Hengshun to divide the product line, and the starter cultures used in the two are different. The products labeled as "Zhenjiang Balsamic Vinegar" follow the authentic Zhenjiang balsamic vinegar raw materials, with glutinous rice as the main ingredient and Daqu as the fermentation agent, among which there are "A Chen" and "B Xiang", the only difference is that "A Chen" is sour, and "B Xiang" is sweet. In addition to these two, the "Zhenjiang Balsamic Vinegar" series also distinguishes different items according to acidity, and generally the longer the aging time, the higher the acidity, and the higher the price.
 
The product with the word "Hengshun balsamic vinegar" is fermented by artificial multi-strains, and the types of strains are not as good as Daqu, and the conversion rate of starch and alcohol is relatively low. "Hengshun balsamic vinegar" series is also divided into "Hengshun balsamic vinegar" and "Hengshun aged vinegar" according to different taste and flavor, balsamic vinegar has obvious sweetness, aged vinegar sour taste is stimulating, but the total acid of the product is maintained at 4.5-5.5g/100ml, which is lower than "Zhenjiang balsamic vinegar", and the taste level is slightly inferior.
 
Hengshun has excellent performance in functional vinegar, including rice vinegar, white vinegar, crab vinegar, dumpling vinegar, sweet and sour sauce, organic vinegar and other different flavor products, among which sweet and sour sauce is China's first compound vinegar, sweet and sour pork ribs, sweet and sour fish and other sweet and sour dishes are applicable, 330ml per bottle is close to 10 yuan. The price is a major advantage of Hengshun vinegar, the price range is between 9-60 yuan, 60 yuan can buy high-end gift box vinegar, and the gift is also very face-saving.