In terms of taste, it is completely determined according to each one's own preferences.

In terms of efficacy, white vinegar and mature vinegar each have their own efficacy.

The main edible effects of white vinegar are: improving and regulating human metabolism and promoting digestion.

The main edible effects of aged vinegar are: removing blood stasis, stopping bleeding, detoxifying and killing insects.

white vinegar

It is a sour auxiliary material for cooking, with bright color and mellow sour taste. It contains no or little other ingredients except 3-5% acetic acid and water. Fermented with distilled wine, or directly blended with food-grade acetic acid.

Colorless and simple in taste. It can be used for cooking, pickling pickles, sour radishes and other snacks, and can also be used as a household cleaner, such as cleaning the scale inside the coffee machine.

mature vinegar

It is one of the traditional condiments invented by the Han nationality. It has been produced and eaten in China for more than 3000 years.

Vinegar stored for a long time after ripening. Dark brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, not easy to deteriorate and so on.

Shanxi mature vinegar is one of the four famous vinegars in China. Sorghum is the main material. First, a large amount of distiller's yeast was added, and then fermented with low-temperature alcohol, and then mixed with rice bran and fermented with acetic acid. Half of the fermented grains were fumigated, and the other half were drenched with vinegar, and then the fermented grains were soaked in the obtained vinegar solution to obtain new vinegar. The new vinegar is made by long-term aging and concentration in summer, ice fishing in winter.