王勿桥伏陈醋起源于秦代，系祖传秘方，工艺独特。伏陈醋伏的制作，从芒种开始，先取大麦和小麦进行筛选，再把精选出的大麦放在锅里用水煮。开花后捞出，放进笼中蒸。然后摊开晾开，与粉碎了的小麦糠掺和在一起，1斤兑3两古井水，制成曲砖放入发酵池，酵池口用新麦秸盖严，让其自然发酵。十五天后，从池中取出。粉碎后迎头伏装缸。装缸时，最好从深夜两点开始，因为那时没蚊虫叮咬。到第二天上午9点前全部密封。把密封好砂缸抬到院子里，日晒夜露半个月后，把缸盖逐一打开，检查发酵情况。发酵情况良好，再次密封，继续日晒夜露。到霜降节，开始淋醋。这种醋叫头醋，质量最好；淋后再加水、密封，日晒夜露月余，淋出的醋，叫二醋；再加水密封一段时间，淋出的醋叫三醋。伏陈醋。除食用外，配以乳香，冰片等中药，可制成膏药。医治骨折、骨碎，有特殊疗效；用伏陈醋炒麦麸烘暖，对关节炎、腹痛、腹张等有显著疗效。如果久食伏陈醋，可以扶胃、降压、防脑炎、治流感。有伏陈醋涂于毒虫咬伤、毒疮、红肿、撞伤淤血等患处，疗效非常好。


  
    Wangwuqiao Mature Vinegar, origining from Qin Dynasty, is a secret recipe handed down from ancestors, which has a unique making technique. In the terms of its making skills, it is always made in dog days. Besides its usage in cooking, it can also be used to make plaster with frankincense, borneol and other Chinese herbal medicine. Furthermore, mature vinegar has many medical functions, for example, it can cure fracture; will have positive effects for arthritis, stomachache if fried with wheat brans; is able to moderate stomach, reduce blood press, defend encephalitis as well as cure flu if eaten for a long time; can effectively cure insect-bites, carbuncle, red and swollen, extravasated blood if smeared on the wound.