Yes. White vinegar has a unique taste, sweet but not very sour. You can add a little more than aged vinegar, but there is not much difference in taste.

When making cold cucumbers, it is best to use mature vinegar, which not only has a bright color but also keeps the cucumbers crisp. White vinegar is used for cooking Western food. Aged vinegar is rich in color and has a strong aroma. It usually plays a prominent role in making darker food. When eating noodles or cold noodles, it is best to use white vinegar, which is more delicious.

Mature vinegar is mainly about its beautiful color, but white vinegar is a unique style of vinegar with a unique taste, which is sweet rather than sour. In addition, the characteristic of white vinegar is the advantage of mature vinegar. When used in cooking, the coloring effect cannot be mentioned. Therefore, when making some bright-colored and heavy-tasting dishes, you have to choose mature vinegar.

Extended information:

Different types of vinegar

Mature vinegar: made from sorghum as the main raw material, Daqu as the starter, solid acetic acid fermentation and aging Grain vinegar. Shanxi mature vinegar is the representative of mature vinegar.

Basamic vinegar: a grain vinegar made from glutinous rice as the main raw material, Xiaoqu as the starter, solid-state layered acetic acid fermentation, and aging. Among the four famous vinegars, Jiangsu Zhenjiang balsamic vinegar and Fujian Yongchun old vinegar are the representatives of balsamic vinegar

Bran ??vinegar: a grain vinegar brewed with bran as the main raw material and using a solid-state fermentation process. Sichuan Baoning vinegar, one of the four famous vinegars, is the representative of bran vinegar.

Rice vinegar: Grain vinegar brewed using rice (glutinous rice, japonica rice, indica rice, the same below) as the main raw material and using solid or liquid fermentation technology. For example, white vinegar is commonly available on the market.

Smoked vinegar: All or part of the solid-state fermented mature vinegar grains are smoked and roasted through indirect heating to become smoked grain vinegar, and then soaked to form grain vinegar.