Meet successor of brewing skill of Douwang vinegar in N China

Qiu Yanjun (R) ferments raw materials in Douwangmu Village of Jingxing County in Shijiazhuang, north China's Hebei Province, Dec. 1, 2017. Brewing skill of Douwang vinegar, which is made from persimmon, sweet potato chips, corn and Chinese sorghum, dates back to Qing Dynasty (1644-1911). Qiu is the fourth-generation successor of this provincial level intangible cultural heritage. (Xinhua/Chen Qibao)