Ingredients: 2500g of aged vinegar, local soy sauce 1kg, 4kg of clear water, 240ml of spicy fresh dew, soy sauce 100ml, umami juice 190ml, salt 160g, geranium, wheat celery, shallots and yellow rice.

Production: put all the raw materials into the pot, boil over high fire, cook over low fire until the fragrance is rich, and filter away from the fire.