Yongchun Shundetang Old Vinegar has a long history. It was founded in 959. The brewing technique was developed on the basis of Yongchun's traditional vinegar brewing. According to the "Yongchun County Chronicles", "As early as the early Northern Song Dynasty, the people of Yongchun were popular with aged vinegar." Yan Rengui, the founder of Shundetang Old Vinegar, used the ancestral vinegar brewing techniques and secret recipes, devoted himself to research, and boldly practiced, and finally developed a new recipe for Yan's Old Vinegar, which became famous. During the Chenghua period of the Ming Dynasty (1465-1487), Yan's Old Vinegar improved its brewing techniques and the quality of the vinegar was improved. It was widely praised by the people, and was personally inscribed with "Shundetang" by Emperor Xianzong of the Ming Dynasty, and a plaque was engraved to praise it. From then on, it became famous. Yongchun Old Vinegar is known as one of the four famous vinegars in China, along with the vinegar produced in Sichuan, Shanxi, and Zhenjiang. It is brown-black in color, rich in vinegar aroma, warm in nature, slightly sweet in sourness, soft in vinegar flavor, mellow and refreshing, with a refreshing aftertaste, and fresh crape myrtle. The longer it is stored, the better the flavor, and it is well-known at home and abroad. The brewing process is as follows: select high-quality glutinous rice and soak it for 12 hours, then steam and cook until the rice is cooked and the grains are full, mix it with red koji and then brew it. After three years of fermentation, it is aged to make Yongchun vinegar. The vinegar beans are made from aged vinegar, adding high-quality soybeans and soaking for three months. The fragrant vinegar is made from wheat husks mixed with red koji and fermented in liquid form. After aging, fried and boiled sesame seeds are added. Shundetang vinegar is sold throughout the country and in Japan, Singapore, Malaysia and other places, and has won high praise.