Sipo Vinegar

Sipo Vinegar

　　　　Sipo Vinegar gets its name from the area of Sipo on the northern bank of the Minjiang River within the city. It is said to have been created in ancient times. In modern times, it is mainly made from wheat along with 108 types of traditional Chinese medicinal herbs, inheriting ancient formulas while also drawing on the craftsmanship of sauce workshops from both the “Big River School” and “Small Liquor School” across Sichuan. It features a balanced acidity, a medicinal yet non-bitter taste, a uniquely savory flavor, and offers refreshing and health-enhancing benefits. When used to soak “vinegar eggs” for treating high blood pressure, it proves highly effective. In 1983, it was awarded the titles of Sichuan Provincial Quality Product and Ministry of Commerce Quality Product. With an annual production of hundreds of thousands of jin, it is often in short supply.

(Yibin)