Wang's Dripping Vinegar

Wang's Dripping Vinegar

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

Wang Shuyou Dripping Vinegar uses red sorghum as its main ingredient and is meticulously formulated and crafted. The vinegar has a bright color, is free from cloudiness, and features a rich, full-bodied acidity that is never cloying. It contains a variety of organic acids and higher alcohols, and is known for its unique benefits such as strengthening the spleen and appetite, aiding digestion, disinfecting and sterilizing, as well as relaxing muscles and improving circulation.

The then Prefect of Haizhou 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 writer Yuan Mei, upon hearing of this, personally compared famous vinegars from across the country and concluded that “Banpu Vinegar is the best,” recording this in his famous culinary work, Suiyuan Shidan (The Recipe Book of Suiyuan). This book has been reprinted many times in both China and Japan, exerting far-reaching influence. Hence, the saying goes: “Emperor Qianlong tasted the dripping vinegar, literary master Yuan composed a classic, and Wang Shuyou’s brand stood tall.” Today, Wang Zongsui, the 11th-generation descendant of Wang Shuyou, runs the Wang Shuyou Dripping Vinegar Factory, which has developed a series of products including hangover relief vinegar, ginger vinegar, and health vinegar, selling them in over ten provinces and municipalities, as well as in Taiwan and Hong Kong. (Lianyungang)