Walking into Wuzhong, every family makes vinegar and everyone eats vinegar, and Jinji Dagang Vinegar and Qiangjiashawo Old Vinegar are outstanding representatives with their long history and rich vinegar aroma. As early as the late Qing Dynasty and the Republic of China, people in Wuzhong made vinegar by fumigation and liquid fermentation, and a number of vinegar workshops with brands such as Xujiazhaizi Dagang Chencu, "Wanshengxing" and "Hongshengde" flourished. "Every family has a vinegar jar and everyone is a vinegar craftsman" was the heyday at that time. After a hundred years of inheritance and development in Ningxia, Wuzhong Old Vinegar has formed a set of traditional old vinegar brewing techniques based on manual skills that match modern science. It has a unique flavor and characteristics. This brewing technique is unique in the history of vinegar brewing in China. Wuzhong Old Vinegar is an essential condiment in the diet. The unique geographical location and the sweet water of the Yellow River nurture a variety of high-quality grains. The abundant rice, wheat and by-products bran and rice husks are all the best main raw materials for vinegar brewing. The Wuzhong old vinegar brewing technique was included in the fifth batch of national intangible cultural heritage list in 2021.