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英文翻译：Fujian Yongchun old vinegar industry Co., Ltd. (Yongchun old vinegar) is also known as Fujian Hongqu vinegar and black vinegar. According to historical records, as early as the early Northern Song Dynasty [960-1125 AD], Yongchun folk began to brew vinegar. Using glutinous rice, red koji, sesame, sugar and other raw materials, using a unique family recipe brewing. At that time, the rich people in Yongchun regarded the old vinegar, the long ripe land and the long six flavors as the "three treasures" of the family; a jar of old vinegar in the family often added the self-made Hongqu rice wine for many years, which was aged by vinegar, and passed on from generation to generation. After a hundred years, it was regarded as a symbol of good luck and good luck. Anyone who can make good vinegar was regarded as the door of good luck and prosperity. Therefore, the people of Yongchun regard the vinegar as the treasure of home and the best gift for guests and friends. Although Yongchun vinegar has a long history, it has not formed an industry because of its expensive materials and time-consuming years. It is only scattered among the people and produced by each family. In 1953, you Yangzu, a patriotic overseas Chinese, returned to China to settle down. He saw that Yongchun vinegar was unique and well-known at home and abroad. He and the government jointly invested and established Yongchun brewery. In 2001, Yongchun vinegar Co., Ltd. was restructured into Yongchun vinegar Co., Ltd. and in 2016, the company was renamed as Fujian Yongchun vinegar Co., Ltd. The company's product - "Taoxi brand" Yongchun old vinegar, as the best heritage of Yongchun old vinegar, inherits the unique liquid deep fermentation process of Yongchun old vinegar, selects high-quality raw materials, goes through more than 50 processes, and the whole production process needs at least three years. After more than half a century of baptism, "Taoxi brand" Yongchun vinegar has not only been sold well in Southern Fujian, but also in more than 50 countries and regions with the footprints of overseas Chinese. It has become an indispensable condiment for many Chinese and overseas Chinese.

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