Sanhui Special Vinegar

Sanhui Special Vinegar

　　The “Sanhui Brand” Sanhui Special Vinegar is a traditional and renowned local product of the province. It originated in the late Ming Dynasty and has a history of nearly 400 years. Thanks to its premium ingredients, unique craftsmanship, and consistently high quality, the product is celebrated for its sourness, aroma, richness, and sweetness.

　　 In 1932, Li Bailun, a native of Sanhui who had been studying elsewhere, returned to his hometown after graduation and gave up an official career to engage in brewing research. He improved the brewing process of Sanhui Special Vinegar, using ingredients such as rice, glutinous rice, barley, wheat, soybeans, black beans, and bran. Over 160 types of Chinese medicinal herbs were used to make the starter, followed by natural fermentation and more than 40 refined brewing steps, which further enhanced the product’s quality. It became a bestseller in eastern Sichuan.

　　 In 1937, it was exhibited at the Chengdu Flower Fair and won an award plaque from the provincial government. At that time, in addition to regular bulk vinegar, some vinegar was also packaged in earthenware jars. These jars were wrapped with colorful paper printed with the words “Sanhui Special Vinegar” and sealed with red paper, giving them a rather distinctive appearance. They became popular gifts for visiting relatives and friends, as well as essential purchases during festivals and holidays.

　　 In the past, there were two main routes for transporting products from the Sanhui area. One was overland, where goods were carried manually across the Wanyuan region and through the Taishan Mountains to Xi'an — known as the “goat line.” The other was by water, using wooden boats to ship goods via Chongqing to Hankou and Yichang — referred to as the “downriver route.” Through these two routes, Sanhui Special Vinegar was once sold in Shaanxi and as far as North China, Hubei, and South China.