The present invention relates to a method for producing smallanthus sonchifolius vinegar. Using steamed smallanthus sonchifolius slice or fruit grain as principal raw materials, steamed sticky rice asadjuvant, distiller's yeast as leaven, respectively using streamed smallanthus sonchifolius, streamed sticky rice and distiller's yeast fermented into fermentation vinegar strain and fruit wine in different forms, then putting the streamed smallanthus sonchifolius, streamed sticky rice, pure water, and the fruit wine and fermentation vinegar strain into fou tank for fermentation 20-25 days at room temperature to obtain fermentation liquor, and the fermentation liquor becomes smallanthus sonchifolius vinegar via deposition, filtration, sterilization and loading. The fruit vinegar is provided with advantages of pure flavor, good taste and long shelf life, the products adding no preservative agent or chymistry stabilizer, adding no sugar, belonging to green health care products. The productshave evident treatment impression to hyperlipemia, cholesterin and diabetic patients, promoting metabolism of human body and recuperating gastrointestinal tract, relieving inflammation and dryness, preventing and treating pimple, improving human body immunity.