There are many kinds of vinegar. When mixing cold dishes, you can choose different vinegar according to different basic dishes and different tastes. 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, which will taste better. If you add more garlic and like to eat garlic-flavored vegetables, you can add rice vinegar, which will make garlic more fragrant.
Vinegar is a traditional condiment in major cuisines in China. According to the literature, the brewing history of vinegar is more than 3000 years, which can be generally divided into two categories: solid fermented black vinegar, liquid fermented red vinegar and white vinegar. Vinegar is mainly fermented from glutinous rice, wheat and sorghum. It contains amino acids, lactic acid, organic acids and other components. Famous vinegars in China include Zhenjiang balsamic vinegar, Shaanxi mature vinegar, Sichuan Baoning vinegar and Tianjin Liu Du mature vinegar.