According to legend, in ancient times, vinegar was invented by Heita, the son of wine saint Du Kang. Du Kang invented wine, and his son Heita did everything in the workshop, carrying water and vats, and gradually learned the technology of brewing. Later, Black Tower felt it was a pity to lose the distiller's grains after making wine, so it was stored and soaked in the jar. On 2 1, as soon as I opened the jar, a smell that I had never smelled before came to my nose.

Under the temptation of rich fragrance, Heita tasted it, which was sweet and sour, so it was stored as a "sauce". Heita named this seasoning "vinegar", adding the word "one" to the number 2 1.

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In the book Zhou Li written by Duke Zhou in BC 1058, it is recorded that "the acylated person is the official who holds the five and seven interests". The so-called "Five Qi" refers to the fermentation phenomenon in five stages of China ancient wine-making technology, and the acylated person must be familiar with the wine-making technology before he can fermented vinegar.

At that time, the scale of acyl official system was second only to wine and pulp, which showed that vinegar and vinegar-related products played an important role in the daily diet of emperors. Because Shanxi people are jealous, people also call Shanxi people "old acyl". During the Spring and Autumn Period and the Warring States Period, there were specialized workshops for brewing vinegar, and there were records about vinegar in The Analects.

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