Vinegar is a traditional condiment in all major Chinese cuisines. According to existing written records, working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China. According to documented records, the history of vinegar brewing is at least more than three thousand years. "Vinegar" was called "酢", "醯", "bitter wine", etc. in ancient China. "You" is the earliest oracle bone inscription with the word "wine". At the same time, calling "vinegar" "bitter wine" also shows that "vinegar" originated from "wine".

The famous vinegars in China include "Mysterious Xiangxi" original balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi mature vinegar, Baoning vinegar, Tianjin Duliu old vinegar, Fujian Yongchun old vinegar, Guangling Dengchangbao vinegar, Qishan vinegar Vinegar, Henan Laobie Yidi vinegar and red yeast rice vinegar. Drinking vinegar regularly can relieve fatigue and other effects. Vinegar can also cure colds.

By searching the trademark classification encyclopedia on Kaixin Finance and Taxation Network, we can see that vinegar belongs to the following trademark categories:

30-Convenience Food

3015-Soy Sauce, Vinegar

300081: Vinegar

300122: Seasoning soy sauce

300148: Beer vinegar

C300140: Vinegar essence