王勿橋伏陳醋起源于秦代，系祖傳秘方，工藝獨特。伏陳醋伏的制作，從芒種開始，先取大麥和小麥進行篩選，再把精選出的大麥放在鍋里用水煮。開花后撈出，放進籠中蒸。然后攤開晾開，與粉碎了的小麥糠摻和在一起，1斤兌3兩古井水，制成曲磚放入發酵池，酵池口用新麥秸蓋嚴，讓其自然發酵。十五天后，從池中取出。粉碎后迎頭伏裝缸。裝缸時，最好從深夜兩點開始，因為那時沒蚊蟲叮咬。到第二天上午9點前全部密封。把密封好砂缸抬到院子里，日曬夜露半個月后，把缸蓋逐一打開，檢查發酵情況。發酵情況良好，再次密封，繼續日曬夜露。到霜降節，開始淋醋。這種醋叫頭醋，質量最好；淋后再加水、密封，日曬夜露月余，淋出的醋，叫二醋；再加水密封一段時間，淋出的醋叫三醋。伏陳醋。除食用外，配以乳香，冰片等中藥，可制成膏藥。醫治骨折、骨碎，有特殊療效；用伏陳醋炒麥麩烘暖，對關節炎、腹痛、腹張等有顯著療效。如果久食伏陳醋，可以扶胃、降壓、防腦炎、治流感。有伏陳醋涂于毒蟲咬傷、毒瘡、紅腫、撞傷淤血等患處，療效非常好。


  
    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.