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Vinegar from Langzhong
Baoning vinegar is a Sichuan bran vinegar made mainly from raw, uncooked wheat bran. A herbal great qu made with about 20 medicinal herbs saccharifies it, and starch-to-sugar, sugar-to- alcohol and alcohol-to-acid all run at once in the same open solid-state pond for about 30 days, with regular turning. The vinegar is then leached out of the grains, blended, boiled and aged.
| Wheat bran, uncooked | The main raw material[ihchina][liu2022] |
| Daqu (great koji) made with Chinese herbs | The heritage listing counts 20 medicinal herbs that are also foods[liu2022][ihchina] |
| Wheat flour and water | [liu2022] |
| Vinegar Pei (residue left after leaching) from a previous batch | Back-slopped seed[liu2022] |
| Starter | herbal Daqu plus back-slopped vinegar Pei (open fermentation) |
Total time across the recorded steps: 30 days
What changes: Qu materials and medicinal herbs are pressed into blocks and left to ferment
The heritage listing names weighing, grinding, mixing and moistening the qu materials, machine pressing into blocks, fermenting, venting the damp, turning the blocks several times and crushing them [ihchina]. Output: qu blocks.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Baoning vinegar is a Sichuan bran vinegar made mainly from raw, uncooked wheat bran. A herbal great qu made with about 20 medicinal herbs saccharifies it, and starch-to-sugar, sugar-to- alcohol and alcohol-to-acid all run at once in the same open solid-state pond for about 30 days, with regular turning. The vinegar is then leached out of the grains, blended, boiled and aged. Made in 6 steps over 30 days. The longest step, solid-state fermentation, turned at set times, takes 30 days (Liu A 2022) and runs at 30–35 °C (Yuan Y 2025). Lactobacillus and Acetobacter, including Acetobacter pasteurianus do most of the fermenting.
| Main step | 30 daysReported[liu2022][yuan2025] | Solid-state fermentation, turned at set times |
|---|---|---|
| Temperature | 30–35 °CMeasured[yuan2025] | Solid-state fermentation, turned at set times |
Baoning vinegar differs from other vinegars in using uncooked wheat bran as its principal ingredient and a daqu made with Chinese herbs, and in being fully solid-state, with saccharification, alcohol and acetic fermentation all running together in one open pond [liu2022].
The finished vinegar is boiled and filtered before storage [ihchina, yuan2025].
Every number is labelled with how it is known. How this atlas is made
The heritage listing calls the craft about a hundred years old and a refinement of folk methods of north-east Sichuan, with 42 steps; the Baoning vinegar works was founded in 1954 [ihchina].
