Vinegar is a common condiment in our daily lives. It has the functions of removing fishy smell, relieving greasiness and appetizing. The most common hot and sour potato shreds, sweet and sour pork ribs, and sweet and sour dishes are all inseparable from its presence. But recently, many fans and friends told me that there are too many types of vinegar in supermarkets: mature vinegar, rice vinegar, balsamic vinegar, and white vinegar. So what are the differences between these vinegars? How to choose when buying, and how to use it when cooking? Don’t worry, Four Seasons will answer them one by one below.

What is the difference between white vinegar and ordinary vinegar?

1. Color difference: The color of white vinegar is transparent, while the color of other vinegars is dark brown. There is a big difference in color between the two.

2. Differences in use: White vinegar is suitable for making spicy and sour potato shreds, cold dishes and other lighter-colored dishes. Other vinegars are suitable for making sweet and sour pork ribs, braised pork and other darker dishes. There is a big difference in how they are used.

3. Difference in taste: The taste of white vinegar is thin, the vinegar taste is lighter, and it tastes a little sweet. Other vinegars have a stronger taste, a strong vinegar smell, and a distinct sour taste. There is a big difference in taste between the two.

4. The difference in fermentation methods: The fermentation method of white vinegar is liquid fermentation. The fermentation time is short, the yield rate is high, and the fermentation can be completed in one to two days. The fermentation method of other vinegars is solid-state fermentation. The fermentation time is long, the popularity is low, but there are many trace elements, which is very different in the fermentation method.

How to choose vinegar

1. Look at the implementation standard number: Vinegar can be divided into brewing vinegar and blending vinegar according to the production process. The implementation standard number for brewing vinegar is GB/T18187, and blending vinegar The executive standard number of vinegar starts with SB/T. Don’t buy such vinegar no matter how cheap it is.

2. Look at the total acidity of vinegar: When we buy vinegar in the supermarket, we need to look at the total acidity of the vinegar. Generally speaking, the higher the total acidity of vinegar, the better the quality of the vinegar. Therefore, we must choose vinegar with a total acid content of more than 4.0. If the total acid content of vinegar exceeds 6.0, it is high-quality Shanxi mature vinegar.

3. Shake to see the foam: When we buy vinegar, we can pick up the vinegar bottle and shake it. If there are more foams in the vinegar, it is good vinegar. If there are less or no foams, then it is better. Purchased with caution.

4. Look at the brand: Vinegar is one of the condiments invented in my country and has a long history. It has a history of more than 3,000 years in our country. Shanxi mature vinegar, Zhenjiang balsamic vinegar, Langzhong Baoning vinegar, and Fujian Yongchun old vinegar are known as the four famous vinegars in China. When purchasing, try to choose big brands.

What is the difference between Shanxi mature vinegar and other mature vinegars?

When talking about Shanxi, we have to mention its mature vinegar. Although there are many kinds of mature vinegar on the market, Shanxi mature vinegar is definitely unique. Therefore, Shanxi mature vinegar has a special implementation standard number GB/T19777. So everyone should pay attention when buying.

The importance of being jealous

China’s food tradition has always been very particular. I remember that there is this line in Jiang Wen’s shop "The Evil Will Not Suppress the Right": Our family is eating dumplings today. I have to go to the grain and oil store on the east side of our alley to get this vinegar. Today I made this dumpling because I wanted to eat the vinegar on the east side. This is called being particular. Although it is a bit exaggerated, only good condiments, good ingredients, the right place, the right heat, and the right mood can you eat the most authentic delicious food, what do you think?