Vinegar is sour, sweet and flat. Entering stomach and liver meridian. It can promote digestion, stimulate appetite, disperse blood stasis, stop bleeding and detoxify. Vinegar is mainly made from grain, sugar or wine by microbial fermentation. Besides acetic acid, it generally contains sugar, amino acids, organic acids, vitamins, inorganic salts, glycerol, aldehydes and alcohols, which can enhance the color when jiaozi is dipped in vinegar. Due to the different raw materials and production methods, vinegar has many colors such as sauce red, reddish brown, brown black and so on. Jiaozi is usually plain white. Dipping vinegar can change its dull image, make it vivid in color, and make it "look better" from a visual point of view. Most people in jiaozi don't like dipping in white vinegar, do they?
Eating jiaozi dipped in vinegar can improve the color. Due to the different raw materials and production methods, vinegar has many colors such as sauce red, reddish brown, brown black and so on. Jiaozi is usually plain white. Dipping vinegar can change its dull image, make it vivid in color, and make it "look better" from a visual point of view. Most people in jiaozi don't like dipping in white vinegar, do they?
Eating jiaozi dipped in vinegar can improve the taste.
As a condiment, it can improve the taste, stimulate appetite and promote digestion. Acetic acid can stimulate the production of saliva, promote the secretion of saliva and gastric juice, make appetite strong and help digestion. Vinegar contains saccharides, such as glucose, fructose, maltose, etc., which makes it feel harmonious when eaten. The brewed vinegar contains a variety of free amino acids, which have different flavors, such as umami and sweetness, making jiaozi taste more delicious and soft after dipping in vinegar. Vinegar can also be used to remove fishy smell and relieve boredom, especially for meat dumplings dipped in vinegar.