The brewing technique of the Qingxu Aged Vinegar, a renowned specialty hailing from Shanxi Province, is now on display at the Baoyuan Aged Vinegar Fang (Production Base) located in the province’s Qingxu County, the so-called “Hometown of Chinese Vinegar.” First, the raw materials -- including kaoliang, barley, pea and various kinds of chaff -- need to be appropriately mixed, grinded and braised. After that, the mixture will pass through a process of anaerobic and solid-state acetic fermentation. Next, it will be fumigated under high temperatures and leached from a tall crock to a short one. After a high-standard aging process, the superior high-quality vinegar can then be finally made. The Baiyuan Aged Vinegar Fang, with a history of over 500 years, also exhibits many historical relics. [Photo by Mi Xingang/China.org.cn]