White vinegar is a sour auxiliary material for cooking, with bright color and mellow sour taste. The main raw materials are water, rice, edible alcohol and edible salt.

The main edible effects of white vinegar are to improve and regulate human metabolism, promote digestion, eliminate fatigue, strengthen the spleen and tonify the kidney. But it should be noted that eating too much white vinegar is irritating to the stomach.

White vinegar can promote the secretion of gastric juice and saliva, help the human body digest and absorb, thus reducing the accumulation of food in the intestine and improving people's appetite. White vinegar has a good bactericidal and bacteriostatic effect, which can effectively prevent intestinal diseases, influenza and respiratory diseases.

Therefore, people often use white vinegar as an auxiliary material for cooking. Adding white vinegar to vegetables can reduce the loss of vitamins in vegetables, and adding vinegar to foods with fishy smell can remove fishy smell and odor. But also has a curing effect. Adding vinegar when cooking jiaozi will prevent jiaozi from sticking together.

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