1. Aged vinegar has a strong vinegar flavor, which is suitable for dumplings with heavier taste, such as lamb dumplings and pork dumplings. The acidity of aged vinegar can neutralize the fishy taste of meat while increasing the layers of taste, making it suitable for dumplings with various fillings.

2. Balsamic vinegar has mellow vinegar aroma, which is suitable for dumplings with lighter flavor, such as cabbage dumplings and egg dumplings. The sweet and sour taste of balsamic vinegar is moderate and will not cover the original flavor of the dumplings, which is suitable for dumplings with various fillings.