White vinegar is synthetic, and its color looks a little pale yellow. White vinegar is fermented with edible alcohol and acetic acid. The main raw materials are simple: barley and water. Some are mixed with a little wheat and corn. It is characterized by low acidity, thin sour taste, relatively low nonvolatile acid content and light color, and does not change the color of seasoning objects.

White vinegar can whiten skin and shrink pores.

Old vinegar is ordinary vinegar, and alcohol is not needed when brewing.

It is best to eat jiaozi and steamed stuffed buns with aged vinegar and balsamic vinegar.

Cold mature vinegar tastes better than rice vinegar.

You must put white vinegar in Korean cold noodles.