The raw material of white vinegar is mainly glutinous rice, which is processed so that the starch in glutinous rice is converted into sugar, and then fermented into alcohol by yeast, and then fermented into acetic acid under the action of acetic acid bacteria. Because of its lighter color, white vinegar is mainly used for mixing gazpacho, and it is also used more in Western cooking.

The brewing time of aged vinegar is at least one year, and the brewed rice vinegar needs to be made into aged vinegar through the long-term aging and concentration process of summer sunshine and winter ice fishing. High-quality aged vinegar is brownish red or brown in color, with high consistency and strong vinegar aroma. Aged vinegar is often used in dishes with dark color and need to highlight the sour taste, such as hot and sour soup, etc. It is also suitable for dipping dumplings

2. There are many flavors in the sauce. You can make your own according to your personal preference.

What is called "Liao mix juice (Liao juice):

"Liao juice" is a Cantonese saying, the original meaning is to eat the meal with the juice of the rice, more often, because the flavor of the dish is done very well, in order to eat the rice even the soup of the dish are eaten together with the rice, and not left. The name "laojiu" is used to describe the flavor of a dish. The word "laojiu" means to get all the juice out of the rice.

Later on, "lao juice" has been further developed, abandoning the original meaning of "lao juice".

The original "Lao Juice" developed into "Lao Mixed Juice", "Lao Companion Vegetables" and so on, meaning that according to the different raw materials into a series of dishes, such as bird shells, sea intestines, conch, Baobao, sea cucumbers, slices of fish, etc., the general ingredients such as leaves, beans, beans, and so on. The general raw materials such as the hundred leaves, bean skin can also be done so.

What is the name of the ingredient that is used is what is called "laojiu". For example, you mentioned the "loose eggs, fish skin, shark's fins and so on".

Because, the south seafood is more abundant, generally seafood "fishing juice" is more. Especially the original flavor of the seafood, chefs make a variety of flavored sauce, can be dipped in a variety of chilled dishes, but also directly to the flavor of the sauce poured on the good chilled dishes;