The rice dry pan fried, with a clean jar with water, wine, brown sugar sealed and placed, if successful, usually half a month into the vinegar gall bladder, do not achieve the success of redo. In the future, every time you add water with brown sugar, do not dip the oil is good.

Vinegar (Vinegar ) is a traditional condiment in major Chinese cuisine. According to the existing text records, the ancient Chinese working people to wine as a fermentation agent to ferment the brewing of vinegar, oriental vinegar originated in China, according to the documented history of vinegar brewing at least in more than three thousand years. The ancient Chinese name for vinegar is "酢", "醯", "苦酒", etc. "you "is the name of vinegar. "You" is the earliest oracle bone inscription of the word "wine". At the same time, "vinegar" is called "bitter wine", which also indicates that "vinegar" originated from "wine".

Famous vinegars in China are "Mysterious Xiangxi" Original Vinegar, Zhenjiang Vinegar, Shanxi Lao Chen Vinegar, Baoning Vinegar, Tianjin Duliu Old Vinegar, Fujian Yongchun Old Vinegar, Guangling Dengfangbao Vinegar, Qishan Vinegar, Henan Lao Tieyi Special Vinegar, and Red Currant Rice Vinegar.

Note vinegar is a fermented sour liquid condiment, mostly made of glutinous rice, sorghum, rice, corn, wheat, and sugar and alcohol fermentation. Vinegar in ancient times called "vinegar" [polyphony, with vinegar when read cù], vinegar [cù] word appeared in the Zhou Dynasty before the Zhou royal family had a "vinegar people" [cù rén], specializing in the supply of vinegar in the royal family, Japan is still using the word vinegar called vinegar.

Raw materials such as glutinous rice, rice, bran, wheat, sorghum, sugar or wine brewed into a liquid containing acetic acid. Chemical composition of vinegar is mainly containing acetic acid 2% to 9% (mass fraction) of the aqueous solution, brewing vinegar in addition to acetic acid, but also contains a variety of amino acids as well as many other trace substances. Modern Chinese Dictionary word meaning flavored with a sour liquid.

Vinegar is a common category of condiment, vinegar is also known as vinegar, acetic acid, bitters, etc., is a liquid sour seasoning commonly used in cooking. Vinegar production methods can be divided into brewing vinegar and synthetic vinegar. Brewing vinegar is brewed by microbial fermentation with grain, sugar and ethanol as raw materials. Synthetic vinegar is made by adding water, acidifier, seasoning, spices and food coloring to edible acetic acid. As vinegar can be self-generated in the natural environment, ancient mankind around the world has been consuming vinegar since very early times.

Generally speaking, vinegar is brewed from grains in Eastern countries and from fruits and wines in Western countries. In China, vinegar is usually believed to have been brewed during the Western Zhou Dynasty, but some believe it began during the Shang Dynasty or earlier. During the Han Dynasty acyl was called vinegar. In the West, vinegar has been around since ancient Egyptian times. Since they are all obtained through fermentation and brewing, to a certain extent, it can be assumed that wine and vinegar are of the same origin, and any ancient civilization capable of brewing wine generally had the ability to brew vinegar.