Luxi Aromatic Vinegar

Luxi Aromatic Vinegar

Luxi Aromatic Vinegar is a protected geographical indication product.

　　During the Tianqi era of the Ming Dynasty, Luxi was able to produce "silk vinegar," which was of excellent quality, easy to carry, once served in the imperial court as a premium food ingredient, and was listed as a renowned specialty in the *Yunnan Prefecture Records* during the Kangxi reign of the Qing Dynasty; it has long enjoyed great renown.

　　“Tonghai soy sauce, Luxi vinegar, Xinxing girls, Hexi cloth”—this old saying has long been known all over Yunnan, and yes, the “Luxi vinegar” mentioned here refers to the purely handcrafted aromatic vinegar produced in Luxi County, Chuxiong.

　　Luxi vinegar has a long history. Historical records indicate that Luxi vinegar originated during the Tianqi era of the Ming Dynasty and was once offered as a tribute to the imperial court, serving as a seasoning in the emperor’s cuisine. In 1970, Tao Zenghua, a technician at the Chuxiong Nanda Food Factory, combined modern fermentation techniques to successfully develop the brewing process for Luxi vinegar.

　　In September 2005, the production technique of Luxi Aromatic Vinegar was listed in the first batch of prefectural-level intangible cultural heritage protection catalogues by the Chuxiong Prefecture Government; in October 2013, Luxi Aromatic Vinegar was included in the third batch of provincial-level intangible cultural heritage protection catalogues by the Yunnan Provincial Government.

　　History

　　The predecessor was "Luxi Silk Vinegar" over 390 years ago

　　The predecessor of Luxi Aromatic Vinegar was "Luxi Silk Vinegar" over 390 years ago. Luxi Silk Vinegar has an ancient and enduring history.

　　Legend has it that during the Tianqi era of the Ming Dynasty, Chen Guifu, a vinegar producer from Jinchashan Chahe Village in Luxi, based on his years of vinegar-making practice and learning from other masters, soaked clean silk cloth in vinegar residue, then dried the vinegar-soaked cloth in the sun so that the vinegar crystallized on the fabric, forming dry vinegar. When used, a piece of the cloth would be cut off and soaked in water, turning the dry vinegar back into liquid form for consumption—ready to use anytime without losing quality or flavor.

　　Thus, compared to liquid vinegar, dry vinegar was much more convenient for transport. Luxi Aromatic Vinegar thus traveled far and wide across Yunnan—from western and southern regions along the ancient mountain trails and the Southern Silk Road—to neighboring countries and even all the way to the imperial capital. According to the *History of the Southern Ming Dynasty*, during the Chongzhen era of the Ming Dynasty, Wang Xigun from Luxi, who served as an official in the court holding the position of Grand Secretary of the Eastern Hall, brought “Luxi vinegar” as a tribute to the palace and offered it to the emperor as a seasoning for imperial cuisine.

　　 The administrative regions of 14 current townships in Luxi County, Yunnan Province: Jinshan Town, Zhongcun Township, Tuguan Town, Bicheng Town, Qinfeng Town, Renxing Town, Konglongshan Town, Tu’an Township, Guangtong Town, Yipinglang Town, Gaofeng Township, Heping Town, Caiyun Town, and Heijing Town

　　 “Letter from Luxi County People’s Government on Defining the Protection Scope of Luxi Aromatic Vinegar as a Geographical Indication Product,” Luxi Government Letter [2014] No. 24

　　 Chuxiong Prefecture Local Standard: DG5323/T47-2014 “Luxi Aromatic Vinegar”