Old vinegar, white vinegar, Chinese seasoning

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Our ancestors first used the sour condiment as "Mei". Because Mei didn't exist all the year round, plum sauce was produced, which was called "acyl" in ancient times. Plum is used more than a thousand years earlier than vinegar. There are records in Shangshu and shuoming, which can be seen in the 16th century BC, but the practical application time is much earlier.
The records of wine have been used in Shennong materia medica. According to the analysis of wine and vinegar from the same origin and the same era, vinegar has appeared in Shennong's period of tasting hundreds of herbs. According to historical records, vinegar was invented by heita, the son of Dukang. He learned to make wine with Dukang (the alcohol level was low in ancient times). Due to his playfulness, the sour wine became vinegar. According to historical records, Du Kang made wine and Yu tasted it, so he thought vinegar had been produced in the age of Da Yu. Du Kang made wine in Luoyang, and his son made vinegar in a reasonable way. The invention of vinegar was also pushed to the Xia Dynasty, 4000 years ago.
China is the first country in the world to brew vinegar from grains. There are written records of brewing vinegar in Zhou Li written by Duke Zhou in 1058 and the Analects of Confucius gongyechang. During the spring and Autumn period and the Warring States period, there were workshops specializing in vinegar brewing. In the book Qi Min Yao Shu of the Northern Wei Dynasty, there are 22 kinds of vinegar making methods, some of which are still used up to now.