The production materials are different: the mature vinegar takes sorghum as the main raw material, supplemented by bran, water, rice, wheat, peas and sugar.

2/5

It is made by adding proper amount of edible salt and sodium benzoate.

3/5

White vinegar materials are relatively simple, mainly barley and water, mainly wheat.

Old vinegar is suitable for both hot and cold dishes, while white vinegar is only suitable for frying hot dishes. For example, stir-frying fat sausage and belly slices and boiling vinegar at the bottom of the pot can not only get rid of fishy smell, but also get tired. It means that food is not so greasy when it is cold. Old vinegar belongs to strong fragrance, while white vinegar belongs to pungent fragrance. Of course, vinegar is more pungent than white vinegar! Put old vinegar to refresh yourself when mixing cold dishes.