Zigong is famous as Salt Cuisine, whose spectacular taste is inseparable from a unique seasoning, Taiyuanjing Vinegar.

　　Fuxi River, running through Taiyuanjing, was once the main channel for exporting Zigong salt. As numerous salt boats passed here there emerged more and more wine shops, tea houses, restaurants and so on. Therefore, a variety of brewing also appeared. In 1848, Zhang Tingqing, Song Tongshun and Zou Tongshan initiated a small vinegar workshop, named “Tongtaishun” Sauce Shop, hiring Xu Baye, a local expert in brewing vinegar, as the main master. The vinegar was brewed exquisitely with 108 kinds of herbs as starter propagation, wheat bran and high quality as main ingredients. These ingredients were fermented with starter propagation, then placed into jars. After 2 to 5 years of natural fermentation in outdoor, vinegar was finally brewed through over 20 traditional handmade technique processes, such as boiling, fermenting, exposure under the sun and sterilization and so on.

　　In 1943, Feng Zikai, a reputable painter, and Zhang Henshui, a famous writer, visited Zigong. They both praised the spicy and sour noodles with Taiyuanjing Vinegar as sauce. However, after 1949, with the daily waning of Zigong salt industry, Taiyuanjing Vinegar were encountered with a difficult time again.  After Taiyuanjing Vinegar was reverted to Yantan District Marketing Cooperative, it has undergone 3 extension. Standardized laboratories were also established. The annual output of  Taiyuanjing Vinegar has amounted to 250 tons, sold to Southern Sichuan, Chengdu, Chongqing, Yunnan, Guizhou, Beijing, Jiangsu and so on, as well as foreign market.

　　What makes Taiyuanjing Vinegar distinct from other vinegar is starter propagation made of herbs, traditional techniques, and natural fermentation. Taiyuanjing Vinegar is reddish brown in color with features of mellow sour taste, slightly sweetness, lingering taste, and easy preservation.