The brewing technique of Zhangying millet vinegar originated in Zhangying Town, Yongji City, and has a brewing history of more than 300 years. The southern Shanxi region produces a lot of grains such as millet. When the people are not busy with farming, they use their own grains to brew several jars of rice vinegar for their families to eat, and the rest are given to relatives and friends. During the Jiaqing period of the Qing Dynasty, there was a scholar named Li in Changli Village, Zhangying Town. When he went to Beijing, he brought a jar of homemade millet vinegar and let the dignitaries in the capital taste it, which won unanimous praise. Later, Li Juren opened a small workshop two miles away from Zhangying, named "Zhengdehe", and used the traditional method of deep well water to brew. The rice vinegar made has a lasting sour taste, overflowing fragrance, and a sour taste. The brewing of Zhangying millet vinegar can be roughly divided into the following steps: 1. Soak the local specialty millet in water, then take out the millet and control the water. The rice grains are required to expand and can be crushed by hand without a hard core. 2. Use barley malt as a saccharifying agent at a ratio of 25%. Soak it in water for 34 hours and then take it out with a bamboo basket. Maintain the temperature and humidity to allow it to grow naturally. Then use a grinder to break the barley malt and grind it into a paste. 3. Put the millet into the steamer for steaming. Generally, the time is 4550 minutes when the atmosphere is uniform. During this period, water is poured twice. It is required to be steamed thoroughly without raw core, but it must not become a paste. 4. Evenly mix the crushed barley malt and steamed millet together, put them into the tank for saccharification, and then add boiling water to the saccharification tank. After 2 hours, pour out the sugar water. 5. Pour the sugar water into the fermentation tank, put in Daqu, use microorganisms for natural fermentation, and ferment it bilaterally while making wine and vinegar to ensure the unique quality and aroma of the product. Zhangying millet vinegar is made of selected millet unique to the Loess Plateau as raw material, barley malt as a saccharifying agent, and Daqu as a fermentation agent. It is brewed using the traditional "liquid microbial porcelain tank static fermentation method". It is a model of liquid fermented food in my country's vinegar without additives.