Zhenjiang Hengshun Vinegar was founded in 1840 and is one of the four famous vinegars in China. According to the Chinese Medical Dictionary, "The best vinegar is produced in Hangzhou and Shaoxing, Zhejiang, but in fact, the best is produced in Zhenjiang, Jiangsu." Today, this product has many honors such as China's well-known trademark, China's famous brand, national inspection-free product, origin protection product, and green food, becoming the city's business card of Zhenjiang. Zhenjiang Hengshun Vinegar has a unique brewing technique and uses a solid-state layered fermentation method to brew a unique flavor of "sour but not astringent, fragrant and slightly sweet, rich in color and fresh in taste, and more mellow as it ages." Among similar products, Zhenjiang Hengshun Vinegar not only has advantages in color, fragrance, and taste, but also ranks among the top in various physical and chemical indicators (non-volatile acid, amino acid, ester, etc.). The raw materials of Zhenjiang Hengshun Vinegar are exquisite, and must be high-quality glutinous rice from the land of fish and rice in Jiangsu and Zhejiang. When brewing, first add homemade special malt koji as a fermentation agent to the steamed glutinous rice to make it saccharified and fermented, and brew high-quality liquor as vinegar mash. Then, the solid-state layered fermentation technique is used to add bran and rice bran to the wine to make it solid. When the temperature is suitable, the unique acetic acid bacteria selected are added, and the wine is turned over once a day for cooling, oxygenation and vinegar fermentation. During the growth and reproduction process of more than 20 days, acetic acid bacteria produce a series of biochemical reactions to generate acidic, fresh and fragrant substances such as acetic acid and amino acids. At this point, the mature vinegar mash can be sealed and then added to the vinegar pouring tank, and homemade beige water is added to soak it, and the raw vinegar is poured out, and then filtered and boiled for storage. The specific steps are to first pour the boiled vinegar into a ceramic container with good air permeability, and then place it in the open air to withstand wind, sun and rain. The placement period is at least half a year and can be up to 8 years. Through long-term storage, the boiled vinegar produces late reactions such as natural concentration and esterification and flavor enhancement, and finally forms a flavor of "rich vinegar aroma, prominent ester aroma, soft sour taste, fragrant and slightly sweet". The above techniques go through more than 40 processes, and it takes more than 60 days excluding storage time. At present, the Zhenjiang Hengshun fragrant vinegar brewing technique is increasingly impacted by foreign liquid brewing technology. Japan has even raised the banner of "Zhenjiang fragrant vinegar made in Japan" and is researching and imitating the Zhenjiang fragrant vinegar technology. Under this circumstance, we should properly protect and inherit this traditional national handicraft.