The main component of vinegar is acetic acid, and it also contains a small amount of amino acids, organic acids, sugars, vitamin B 1, B2, etc. Vinegar has many functions: it can sterilize and deodorize. Pickling raw fish with a small amount of vinegar can prevent spoilage. When raw aquatic products such as oysters and sea crabs are processed, vinegar can be used for seasoning 10 minute to achieve the purpose of deodorization and sterilization.

Vinegar can also dissolve nutrients such as calcium and iron in inorganic salts, and can also protect vitamin C in vegetables from being destroyed when heated. When cooking sweet and sour pork ribs, bone soup, river crucian carp, sweet and sour mustard, hot and sour cabbage, etc. Seasoning with sweet and sour not only has a unique sweet and sour taste, but also makes calcium and iron dissolve into the soup. Eating meat in soup, calcium and iron are easily absorbed by the human body. Soaking kelp with a small amount of vinegar and water can shorten the swelling time, adding vinegar before stewing beef can make beef crisp, and adding a small amount of vinegar to boiled mutton can remove the smell.

In addition, vinegar has the functions of health care and dietotherapy. Vinegar also has the functions of lowering blood pressure, preventing arteriosclerosis, treating coronary heart disease and hypertension. Fumigating rooms with vinegar steam can also kill viruses and germs and prevent colds and infectious diseases. When you are drunk, a little vinegar can sober you up. After eating a lot of greasy meat and animal products, you can use vinegar to make soup to relieve greasy and help digestion.