1. Different raw materials
The main raw material of sweet vinegar is glutinous rice, and the aged vinegar is the sweet vinegar brewed from sorghum, which is made from high-quality glutinous rice through more than 20 processes. Aged vinegar is made from sorghum, barley and peas through grinding, drenching, fumigation, steaming and other complex brewing processes, supplemented by "sunning in summer and ice in winter", so that the concentration of vinegar becomes higher and higher
2. Different smell
Vinegar is famous at home and abroad for its "sour but not astringent, fragrant but slightly sweet, strong color and taste". Mature vinegar has five characteristics of "color, aroma, taste, mellow and thick".
3. Different occasions
Old vinegar can accompany cold dishes. It has high acidity, dark purple color, clear liquid, strong sour smell, and is soft, mellow and not astringent. The balsamic vinegar is not moldy, and does not freeze strongly in winter. The more you put it, the more fragrant it will become.
4. Aged vinegar tastes thicker than balsamic vinegar, and it is better to use it for cold dishes