What's the difference between Chen vinegar and rice vinegar?

vinegar is a necessary condiment for people's lives, eat dumplings to use, do fish to fish to use, mix cold vegetables also want to use ... But should I use balsamic vinegar or chen vinegar? What's the difference between the two?Originally, the main raw material of rice vinegar is rice, fermented. Rice vinegar fermentation time is relatively short, generally after
2-3
months can be produced. Because the fermentation time is short, the color is lighter, the vinegar taste is more pure.So suitable for fish to fish, fresh, sugar vinegar juice to do sugar and vinegar rib use. When making cold vegetables, if you mix vegetarian vegetables, highlight the crispy taste of vegetables, with rice vinegar is right.Chen vinegar's main raw material is sorghum, and then with rice shell, grain shell as an auxiliary fermentation. The fermentation time of Chen vinegar is long, taking Shanxi Old Chen vinegar as an example, the aging period requires
12
months. Chen vinegar color is darker, the flavor material content is many, vinegar fragrance is rich.So when eating dumplings with vinegar, or making a rich-flavored soup, it's right to use chen vinegar. When making cold vegetables, if the raw materials have chicken liver, pig ears and other meat ingredients, vinegar rich vinegar can help them taste.Chinese food culture is broad and profound, on vinegar alone, can be subdivided into white vinegar, vinegar, rice vinegar, balsamic vinegar, dumpling vinegar, apple cider vinegar ... They all share a common name: vinegar, the main flavored substance is acetic acid, are also implemented in the "
GB 2719-2018
vinegar" national standard.In fact, what to do with vinegar, there is no standard answer, I believe that the vast majority of consumers can not taste dumpling vinegar and vinegar what difference. Here we think that as long as we know the difference between vinegar and rice vinegar, it is enough to deal with the three-foot stove at home.