Eating dumplings dipped in vinegar can not only enhance the flavor of the dumplings and promote digestion, but also add aroma and color to the dumplings. In my country, eating dumplings dipped in vinegar is not only a dietary habit, but also a cultural symbol. Following the tradition, there are also particularities in whether to dip dumplings in mature vinegar or balsamic vinegar. Flavor enhancement:

Vinegar contains sugars such as glucose, fructose, maltose, etc., which can be eaten with dumplings to increase the flavor of the dumplings. The brewed vinegar contains a variety of free amino acids. The taste is different, including umami, sweet, etc. Dipping dumplings in vinegar can also make the dumplings taste more delicious and soft.

Promote digestion:

Most of our country's dumplings are stuffed with meat, and the dough is hard and dead, which is difficult to digest after eating. Vinegar contains acetic acid, which can stimulate irritation. The production of saliva promotes the secretion of saliva and gastric juice, increases appetite and aids digestion. Therefore, eating dumplings dipped in vinegar can promote digestion.

Increase aroma:

Vinegar contains acetic acid and ethanol. Alcohol reacts with organic acids to form ester, which is the main aroma component in vinegar. Eating dumplings dipped in vinegar can make them The dumplings taste better.

Add color:

Chinese food pays attention to color, aroma and taste. Dumplings are white, while vinegar is mostly red or brown, which is the color of dumplings dipped in vinegar. It's more vivid and makes people want to look at it.

In addition, the dough used to make dumplings is acidic, and vinegar is an alkaline food. Eating dumplings dipped in vinegar can also balance people's acid-base balance system.