Vinegar is a fermented acidic liquid condiment made primarily from starch-containing grains (such as sorghum, foxtail millet, glutinous rice, and japonica rice), with bran or rice hulls as auxiliary materials, brewed through fermentation.In cooking, vinegar is one of the main seasonings, characterized by its sour taste and aromatic fragrance, widely used, being a key ingredient in sweet and sour flavors.It can remove fishy odors and greasiness, enhancing freshness and aroma; it can reduce the loss of vitamin C during heating, and also facilitate the dissolution of calcium in cooking ingredients for easier absorption by the human body.Famous varieties include the fragrant vinegar from Jiangsu's Zhenjiang and the aged vinegar from Shanxi, commonly used in stir-frying, mixing with vegetables, and dishes with strong fishy smells.
