Chinese vinegar is all in the form of seals, with the seal script character for vinegar as the main expression element. The word vinegar is expressed in seal script fonts and in the form of seals, highlighting the long history of making vinegar in the Qing Dynasty, and also showing the profound The cultural connotation of vinegar.

The main vinegar production companies in Qingxu, the vinegar capital, include more than 70 vinegar companies including Shuita, Donghu, Zilin, Laifu, Wang's, Zikang, Jinhua, etc., with six series and more than 60 vinegar companies. This variety has the advantage of scale with an annual output of 100,000 tons, accounting for one-sixth of the country's vinegar production. It deserves to be the vinegar capital of China.

In recent years, due to the strong support of the local government, the active pursuit of enterprises, and the careful cultivation of the quality supervision department, two enterprises, Qingxu Vinegar Industry's Water Reinforcement Tower and Donghu, have won the title of Chinese Famous Brand.

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Qingxu is the authentic birthplace of Shanxi mature vinegar and has a long history of vinegar making. As early as 700 BC during the Spring and Autumn Period and the Warring States Period, people in the Qing and Xu Dynasties were already brewing vinegar in vats and urns using liquid fermentation. This vinegar-making technique has been continued ever since.

In the Western Han Dynasty, commercial vinegar-making workshops appeared in Qingxu. During the Northern Wei Dynasty, the vinegar brewing technology was changed from liquid fermentation to solid fermentation. This landmark initiative laid the foundation for the formation of the unique style of Qingxu aged vinegar brewing technology.

Qingxu mature vinegar is characterized by its black and purple color, fragrant taste, thick texture, mellow sourness and long aftertaste. It is ranked among the four famous vinegars in China (Shanxi mature vinegar, Jiangsu Zhenjiang balsamic vinegar, Sichuan Baoning Vinegar, Fujian Yongchun old vinegar), enjoys the reputation of "the best vinegar in the world". Its brewing techniques were included in the first batch of national intangible cultural heritage lists in May 2006.