White rice vinegar and white vinegar are not the same. White rice vinegar is brewed from rice and belongs to brewing vinegar, in the process of making it, it usually does not add other ingredients and is made by fermentation of grain, and its sour flavor will not disappear after heating. White vinegar, on the other hand, is blended by acetic acid and water, and belongs to synthetic vinegar.

Different: white rice vinegar and white vinegar are not the same, white rice vinegar is brewed from rice and belongs to brewing vinegar. White vinegar is made of acetic acid and water, which is synthetic vinegar.

Different raw materials: the raw material of white rice vinegar is grain, while the raw material of white vinegar is acetic acid and water. White rice vinegar generally does not add other ingredients in the production process, made by grain fermentation, sour taste, mellow flavor. White vinegar, on the other hand, has acetic acid as its main ingredient and does not have the unique flavor that comes from grain fermentation.

Difference in acidity after heating: white rice vinegar will not lose its acidity after heating, and the water in it will be more mellow after volatilization. When white vinegar is heated, the acetic acid will evaporate, resulting in lower acidity, so it is better to add white vinegar after the food is cooled down to avoid the loss of flavor.