Wang Shuyou Dripping Vinegar

Wang Shuyou Dripping Vinegar

　　　Wang Shuyou Dripping Vinegar was created by Qing Dynasty vinegar master Wang Shuyou and first produced in the 14th year of the Kangxi reign (1675). This vinegar boasts a rich, mellow aroma and a uniquely delightful flavor. Upon its debut, it quickly gained widespread fame and has maintained its esteemed reputation for over 300 years.

　　Made primarily from red sorghum, Wang Shuyou Dripping Vinegar is crafted with meticulous attention to its formula and production process. The vinegar features a bright, clear color without any cloudiness, a thick and rich acidity that never becomes overpowering, and contains a variety of organic acids and higher alcohols. It offers unique health benefits such as strengthening the spleen and appetite, aiding digestion, disinfecting and sterilizing, as well as promoting circulation and relaxing muscles and joints.

　　The Haizhou Prefect once presented Wang Shuyou Dripping Vinegar to Emperor Qianlong, who highly praised it after tasting and bestowed upon it the title of “Imperial Tribute.” The renowned literary figure Yuan Mei, upon hearing of this, personally compared various famous vinegars from across the country and declared “Banpu Vinegar to be the best,” subsequently including it in his celebrated culinary masterpiece, "Suiyuan Shidan" (The Menu of the Sui Garden). This book has been reprinted multiple times in both China and Japan, exerting a far-reaching influence. Hence arose the saying: “Emperor Qianlong tasted the dripping vinegar, literatus Yuan wrote the classic tome, and Wang Shuyou raised his iconic sign.”

　　Today, the 11th-generation descendant of Wang Shuyou, Wang Zongsui, who runs the Wang Shuyou Dripping Vinegar Factory, has developed a series of new products including hangover relief vinegar, ginger-flavored vinegar, and health vinegar. These products are now sold in over ten provinces and cities, as well as in Taiwan and Hong Kong.