There are many kinds of vinegar. When mixing cold dishes, you can choose different vinegar according to different basic dishes and different tastes you want. White vinegar with bright colors and light taste is better. The taste is a little heavy, and there are many kinds of materials, so it is better to choose aged vinegar. Choose balsamic vinegar for meat dishes, and the taste will be better. If you add more garlic and like to eat garlic-flavored mixed vegetables, you can add rice vinegar, which will make garlic more fragrant.

Vinegar is a traditional condiment in the major cuisines in China. According to the literature, the history of vinegar brewing is more than 3,000 years, which can be generally divided into two categories: solid-state fermented black vinegar, liquid-state fermented red vinegar and white vinegar. Vinegar is mainly fermented from glutinous rice, wheat, sorghum, etc. It contains amino acids, lactic acid, organic acids and other components. The famous vinegars in China include Zhenjiang balsamic vinegar, Shanxi aged vinegar, Sichuan Baoning vinegar and Tianjin Duliu aged vinegar.