Suileng rice vinegar brewing process Project batch: Provincial third batch of projects Protection unit: Suileng County Cultural Center Representative inheritor: Yan Yushuang Yan Jinfeng Suileng rice vinegar brewing process uses sorghum and yellow rice as the main raw materials, uses excellent Aspergillus species and acetic acid bacteria, and adopts solid fermentation vinegar making process, which is divided into koji making, saccharification, wine making, vinegar making, post-ripening and flavor enhancement, vinegar mash smoking, vinegar pouring, new vinegar aging and flavor enhancement, etc. It is brewed through more than 30 processes of various sizes. Its taste has both the sourness of Shanxi aged vinegar and the sweetness of Zhenjiang fragrant vinegar, and is a typical representative of the traditional folk rice vinegar brewing process in northern China.