Vinegar is a traditional condiment in major cuisines in China? . According to the existing written records, the working people in ancient China used wine as a starter to ferment vinegar. Oriental vinegar originated in China. According to the literature, the history of brewing vinegar is at least 3000 years. "Vinegar" was called "vinegar", "acyl" and "bitter wine" in ancient China. "Unitary" is the earliest word "wine" in Oracle Bone Inscriptions. At the same time, calling "vinegar" bitter wine also shows that "vinegar" originated from "wine".

Sweet and sour pork ribs are a typical traditional dish, sweet and sour, and are deeply loved by people. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes. "Sweet and sour" is the common taste of major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are typical Zhejiang cuisine. Authentic sweet and sour pork ribs are very particular about their practices and materials. Generally, ribs are made of ribs and ribs. The ribs should be drained and marinated to taste, then wrapped in powder and fried until the surface is golden and crisp, and then taken out for later use. After the sugar is fried, stir-fry the ribs in the pot, and finally pour rice vinegar to make them sweet and sour. Rice vinegar must be used here, and the taste of old vinegar is too heavy to affect the taste!