The difference between Hengshun balsamic vinegar and Changkang balsamic vinegar lies in different raw materials, different production processes, different tastes and different uses. 1. Different raw materials: Mature vinegar uses sorghum, barley and water as raw materials. The main raw material of balsamic vinegar is glutinous rice, which has a fragrant aroma. 2. The production process is different: mature vinegar needs to go through processes such as cooking, saccharification, alcoholization, and waxing. Balsamic vinegar is mainly used for brewing, brewing and pouring vinegar. 3. Different taste: Mature vinegar does not add aromatic substances and has no flavor, but it has a strong sour taste. Balsamic vinegar adds aromatic substances and has a strong fragrance. 4. Different uses: mature vinegar is used in pasta. Balsamic vinegar is used in cooking. It should be noted that vinegar should not be stored in copper jars, as copper will interact with