Correction, it is not black vinegar, but red vinegar. The components of vinegar all contain acetic acid, but the sources are different. Relatively speaking, red vinegar is better. Red vinegar is generally made from wheat bran as the main raw material, adding medicated leaven or Polygonum hydropiper to make yeast, fermenting wheat bran with acetic acid and increasing ester with aged vinegar. White vinegar is divided into general white vinegar and rice vinegar. Rice vinegar is processed from rice, sorghum and soybeans, and the price will be higher. Generally, white vinegar mostly has chemical components, which are blended by edible acetic acid and glacial acetic acid. I don't have to say who is good or bad. But now things are unclear. Who can guarantee that the red vinegar you bought is not blended with chemical raw materials and added with pigment? As for usage, because white vinegar is colorless, it is mostly used to make some light-colored dishes, and red vinegar is used for some colorful dishes. But as long as you don't care about the color of the food, it doesn't matter. Use whatever you like, and all the dishes taste the same.