Because it is produced in Qingxu, a vinegar town, and has a unique brewing process, the main raw materials for making Shuita Mature Vinegar are sorghum and Daqu made from peas and barley. The raw material formula of mature vinegar is generally 100 kilograms of sorghum, 50 kilograms of Daqu, 60 kilograms of rice bran, 30 kilograms of wheat bran, 5 kilograms of salt, and 4 taels of Sichuan peppercorns, which can produce 250 kilograms of vinegar. In the brewing process of Qingxu Vinegar Factory, the steaming and fermentation time are longer than those in other regions. During the "acetic fermentation", they mixed the fermented raw materials with appropriate grain bran, rice husk, wheat bran, salt and flower materials, put them into a vat, and carried out acetic acid fermentation for more than ten days. As the temperature in the tank increases, acetic acid bacteria accelerate their growth and reproduction. Relying on traditional experience and long-term scientific experiments, they can accurately grasp the temperature rise and fall curve to improve the quality of vinegar. Generally speaking, it can be eaten after being poured out of the vat. However, the reason why the vinegar of Qingxu Vinegar Factory is called mature vinegar is that there is an "aging" or "aging" process. The poured vinegar must also be placed in a tank for one year of "aging": "sun drying" and "ice smoking". In other words, using natural conditions, after opening the tank, it is necessary to remove the ice cubes after being exposed to the sun in the summer and freezing in the middle of winter to remove the moisture in the vinegar. A jar of new vinegar, after removing more than half of the water, will be black-purple in color, will not become moldy in the summer, will not freeze in the winter, and will smell sweet and sour.