Si Po Vinegar

Last updated 2026-11-15 — Si Po Vinegar gets its name from Sipo, located on the northern bank of the Min River within the city limits. Legend has it that its production began very early. In modern times, it is mainly made from wheat, combined with 108 types of Chinese medicinal herbs, inheriting ancient recipes while also drawing on the strengths of brewing techniques from various sauce workshops of the “Big River Faction” and “Small Liquor Faction” across Sichuan. It is characterized by its moderate acidity, the use of Chinese medicine without any medicinal aftertaste, a uniquely savory flavor, and health-enhancing, energizing effects. It is especially effective when used to make “vinegar eggs” for treating high blood pressure. In 1983, it was awarded the title of Quality Product by both Sichuan Province and the Ministry of Commerce. With an annual production of hundreds of thousands of jin, it is often in short supply. (Yibin)