In general, mature vinegar and white vinegar are made of different materials, with different functions and different states: mature vinegar is dark brown, with cool liquid, mellow taste, less precipitation, long storage time and difficult deterioration. White vinegar is colorless because of its bright color and pure acidity. White vinegar has the functions of sterilization, removing blood stasis and promoting digestion. First, it can reduce the incidence of intestinal infectious diseases, because white vinegar is rich in acetic acid, but acetic acid has a strong killing and inhibiting effect on many intestinal pathogenic microorganisms. However, proper consumption of white vinegar plays an important role in preventing intestinal infectious diseases. Secondly, from the perspective of traditional Chinese medicine diet therapy, it can dissipate blood stasis and promote digestion, which is effective for blood stasis and swelling caused by traumatic injury. Aged vinegar can stimulate appetite, promote the secretion of saliva and gastric juice, help digestion and absorption, and promote appetite. Mature vinegar also has the effects of sobering up and promoting calcium absorption: it can reduce the alcohol concentration in gastrointestinal tract and blood and play the role of sobering up. Although white vinegar and mature vinegar are daily kitchen supplies, they should be carefully distinguished. They can be used as both seasoning and seasoning, and have a certain therapeutic effect.