Shanxi aged vinegar is the first of the four famous vinegars in China. Its brewing technique is in line with the vinegar making technique since the Western Zhou Dynasty. In the first year of Hongwu in the Ming Dynasty (1368), the vinegar brewing master of Taiyuan vinegar workshop "Meiheju" created the "fumigation" technique and the aging technique of "drying in summer and scooping out ice in winter", which brought the brewing technique of Shanxi aged vinegar to a new level. After more than 600 years of inheritance and development, the brewing technique of Shanxi aged vinegar, which is mainly based on manual skills, has gradually taken shape. Meiheju aged vinegar brewing technique has its own unique process flow. Specific raw and auxiliary materials and classic raw material formulas are used in production. Low-temperature fermentation of wine mash liquid, high-temperature inoculation and ignition, fumigation and vinegar mash combined with vinegar making, summer sun drying, winter scooping out ice, storage and aging are all important technical means. Meiheju aged vinegar brewing technique is unique in the field of Chinese vinegar brewing and is a typical representative of my country's traditional aged vinegar brewing technique. As the crystallization of the Yellow River farming culture, the brewing technique of Shanxi aged vinegar is an important part of Jin culture and has research value in terms of craft history, folk history, and social life history.