1. Take rice as raw material, steam it, naturally mold it in the tank, then add water to make it into liquid, and ferment it at room temperature for 3-4 months. After the mature vinegar mash is pressed, clarified, disinfected and sterilized, the finished product with bright color, fragrant smell, no pungent and sour taste and mellow taste is obtained. The famous is ginger rose rice vinegar. 2. Using glutinous rice, red rice and sesame as raw materials, natural liquid fermentation was carried out by adding in stages, and after three years of aging, white sugar was added at last to get the finished product. The famous is Fujian monascus vinegar. 3. Thin wine is used as raw material, and acetic acid is used to ferment in a packed rapid brewing tower, such as white vinegar in Dandong, Liaoning.