Changsha Yuhe vinegar: 370 years of traditional craftsmanship

Two experts discuss on the traditional brewing technique of Yuhe vinegar. [Photo provided to chinadaily.com.cn]

The storage area for Yuhe vinegar. [Photo provided to chinadaily.com.cn]

Yuhe vinegar, with roots in the Shunzhi period of the Qing Dynasty (1644-1911), has a rich history of over 370 years.

Brewed using the time-honored liquid static surface fermentation method, this iconic vinegar has earned a place on the Hunan provincial intangible cultural heritage list, a testament to its enduring cultural and culinary significance.  

Produced by Changsha Yuhe Brewing Co, Yuhe vinegar is celebrated for its meticulous craftsmanship and distinctive taste. The brewing process is a delicate art that starts with premium glutinous rice enhanced by carefully selected ingredients like perilla, Sichuan pepper, and other local seasonings. The production process includes over 20 detailed steps and a year-long aging period, resulting in its signature rich, aromatic, and refreshing flavor.  

To preserve and pass down this traditional craft, Yuhe Brewing upholds the full set of ancient brewing techniques and showcases them at the Yuhe Vinegar Culture Museum. The museum, which spans 1,200 square meters, offers several exhibition halls that highlight the history and culture of Yuhe vinegar. The company has also partnered with universities to create research and teaching bases, fostering both the preservation and innovation of this craft.

By integrating modern microbial fermentation techniques and incorporating "China-chic" elements into its product design, Yuhe Brewing has successfully revived this historic brand. Its new offerings resonate with younger generations, ensuring that the legacy of Yuhe vinegar continues to flourish.