A process for producing pear vinegar includes: adds Shenou 112=7# acetic bacteria to the pear juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the pear vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the pear vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the pear vinegar mother liquor with the acidity of 3.5% for end products, drinking pear vinegar has the function of protecting your lung when the pear vinegar passing through, promote secretion, moistening, phlegm reduction, and reduces the blood pressure, alleviates fever calmly, relief dizzy and spell, the palpitation tinnitus, protects liver, helps the digestion, has the assistance treatment for hepatitis and liver cirrhosis and so on. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.