Wang Shi di Cu

Wang Shu has created a drop of vinegar for Wang Shu, a vinegar master in Qing Dynasty, which was first produced in the 14th year of Kangxi (1675). This vinegar has a strong fragrance and unique flavor, and it became famous as soon as it came out. For more than 300 years, Wang Shu's vinegar is mainly made of red sorghum, and its formula and production are very elegant. Vinegar has bright color, no turbidity, strong acidity, and never tires of being sour. It contains a variety of organic acids and higher alcohols, and has the unique functions of strengthening the spleen, stimulating appetite, helping digestion, disinfection and sterilization, and relaxing tendons and activating collaterals. Haizhou Zhizhou once offered Wang Shuyou a drop of vinegar to Emperor Qianlong, who praised it after tasting it and gave it as a "tribute". After hearing this, Yuan Mei, a famous writer, carefully examined famous vinegars from all over the country and confirmed that "Banpu vinegar is the first" and wrote it into his famous book "Eating with the Garden". This book has been reprinted for many times in China and Japan, which has a far-reaching influence. Therefore, it has left a much-told story that "Emperor Qianlong tasted vinegar, Yuan Caizi wrote a famous book, and Wang Shu had a signboard". Today, Wang Shuyou Didi Ku Factory, run by Wang Zongsui, the 11th descendant of Wang Shuyou, has developed a series of products, such as hangover vinegar, ginger vinegar and health-care ester, which are sold in more than ten provinces and cities, Taiwan Province and Hongkong.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)