Shanxi aged vinegar is the first of the four famous vinegars in China. It has a unique flavor that is sour, mellow, sweet and sour, slightly fresh, and has a long taste. According to historical records, Jinyang area was famous for aged white vinegar before the Ming and Qing Dynasties. In the early Ming Dynasty (1368), the vinegar brewing master of Taiyuan vinegar workshop "Meiheju" created the "fumigation" process and the aging process of "drying in the summer and fishing in the ice in the winter" based on the original white vinegar production process, which brought the brewing process of Shanxi aged vinegar to a new level. After more than 600 years of inheritance and development, a set of Shanxi aged vinegar production techniques that match modern science and take manual skills as experience has been formed. Meiheju aged vinegar is made of sorghum, bran, rice bran and water as the main raw materials, and Daqu made from barley and peas as the saccharification and fermentation agent. After alcohol fermentation, it is brewed through solid acetic acid fermentation, fumigation, aging and other processes. The main brewing process features are: "low temperature fermentation of wine mash liquid", "high temperature inoculation to ignite fire, fumigation and vinegar mash to make vinegar", "drying in summer, scooping out ice in winter, and storing for aging". This set of skills is unique in Chinese vinegar brewing technology. It is the most scientific and has great potential for development. It is called "China's unique" by experts from the Chinese Academy of Sciences. Meiheju's old vinegar brewing technique is the earliest example of the Chinese nation using microorganisms to produce food. As the crystallization of the Yellow River farming culture, it is an important part of Chinese traditional culture.