There are more than 70 main vinegar producers in Qingxu, such as Water Tower, East Lake, Zilin, Frye, Wang Shi, Zikang and Jinhua. They have more than 60 varieties in six series, with an annual output of 654.38+10,000 tons, accounting for one-sixth of the national vinegar production, and are worthy of being the vinegar capital of China.
In recent years, due to the strong support of the local government, the active efforts of enterprises and the careful cultivation of quality supervision departments, two enterprises of Qingxu vinegar industry, Water Tower and Donghu, won the title of famous brand in China.
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Qingxu is the authentic birthplace of Shanxi mature vinegar, and fermented vinegar has a long history. As early as 700 years ago, during the Spring and Autumn Period and the Warring States Period, Xu Qingren had brewed vinegar in pots and jars by liquid fermentation, and this technology of brewing vinegar has continued to this day.
In the Western Han Dynasty, commercial vinegar workshops appeared in Qingxu. During the Northern Wei Dynasty, the vinegar brewing technology changed from liquid fermentation to solid fermentation, which was a landmark initiative and laid the foundation for the formation of the unique style of Qingxu aged vinegar brewing technology.
Qingxu Mature Vinegar ranks first among the four famous vinegars in China (Shanxi Mature Vinegar, Jiangsu Zhenjiang Aromatic Vinegar, Sichuan Baoning Vinegar and Fujian Yongchun Vinegar) for its deep purple color, fragrant taste, heavy quality, mellow sour taste and long aftertaste, and enjoys the reputation of "the first vinegar in the world". Its brewing technique was listed in the first batch of national intangible cultural heritage list in May 2006.