Vinegar · FFET10051
Chishui Sun-Aged Vinegar
Chishui vinegar is solid-fermented and then aged in the open sun for more than three years.
Mural guide
A large clay vat holds black vinegar, a big wooden ladle pours it into a small blue-and-white bowl, a plate of dumplings with scallion and a plate of dressed cucumber sit beside it, and a cloth-covered jar stands behind.
Vinegars brewed from grain or fruit, made by solid-state or liquid fermentation.
The Chishui sun-aged vinegar craft entered the fifth national intangible cultural heritage batch in 2021 and is practiced along the middle and lower Chishui River. Its official entry records solid fermentation and more than three years of sun exposure for the vinegar cake and semi-finished vinegar.