China boasts a long history of vinegar brewing. The vinegar-making industry was already well developed during the Spring and Autumn and Warring States Periods. By the Ming and Qing dynasties, vinegar-making techniques became increasingly mature, giving rise to four renowned vinegars with unique flavours: Shanxi Mature Vinegar, Zhenjiang Fragrant Vinegar, Sichuan Baoning Vinegar and Fujian Yongchun Aged Vinegar. The ancient and exquisite craftsmanship of vinegar brewing represents a remarkable contribution made by our ancestors to global science and culture.

As the authentic birthplace and origin of Shanxi Mature Vinegar, Qingxu’s vinegar-making tradition dates back more than 4,000 years to the Longshan Culture era. Vinegar produced in Qingxu was already famous as aged white vinegar as early as the Spring and Autumn and Warring States Periods. During the Shunzhi reign of the Qing Dynasty, Meiheju Vinegar Workshop pioneered the roasted fermented grain technique, greatly improving the colour, aroma and taste of aged vinegar. It was from then on that the name "Shanxi Mature Vinegar" came into being and gained nationwide fame. The brewing technology of Qingxu Mature Vinegar has made an immeasurable contribution to the development of China’s vinegar industry. After centuries of vicissitudes, Qingxu has leveraged its unique advantages and time-honoured brewing tradition to write a new chapter for Shanxi vinegar.

With historical progress and advances in science and culture, vinegar has evolved from a simple condiment into a multi-purpose edible product used in cooking, dining and beverage production. It is also widely applied in health care, medical treatment, as well as industrial and agricultural sectors. Vinegar has become an indispensable treasure in modern life.

Qingxu is the authentic cradle of Shanxi Mature Vinegar, with a brewing history stretching back 5,000 years. The industry reached its prime in the Tang Dynasty, and nearly one hundred vinegar workshops operated across the county at the turn of the Ming and Qing dynasties. Boasting a rich delicate fragrance and mellow sour taste, its mature vinegar has maintained enduring popularity. It ranks first among China’s Four Great Vinegars and is hailed as "China’s No.1 Vinegar".

Beyond being an excellent condiment, mature vinegar serves important health functions: stimulating appetite, invigorating the spleen, lowering blood pressure, reducing inflammation, killing bacteria and preventing colds. It also delivers curative and health benefits for arthritis, hyperosteogeny and even cancer. Research shows that almost no cancer cases have been found among long-term workers in vinegar breweries, and colds are extremely rare among them.

Generations of master brewers have kept innovating and created two famous brands: Donghu and Shuita. The product range covers five categories with more than 60 varieties: mature vinegar, common aged vinegar, health vinegar series, flavoured vinegar and gift-packed vinegar. The annual output stands at 50,000 tons. These products have won the Gold Medal at the Panama Pacific International Exposition and national high-quality product awards. They sell well all over China and are exported to the United States, Japan and other countries and regions. At present, Qingxu is planning to build the world’s largest mature vinegar industrial city, which will achieve an annual output of more than 100,000 tons upon completion