White vinegar (bái cù) is a clear, sharp-tasting vinegar made from fermented grain alcohol—most commonly rice, wheat, or corn. Unlike black vinegar or aged rice vinegar, it has no color and a clean, acidic flavor. The character 白 (bái) means 'white' or 'plain', describing its appearance and unadorned nature, while 醋 (cù) means 'vinegar'—a sour liquid condiment produced through acetic fermentation.

This vinegar is widely used in Chinese cooking for pickling, marinating, cleaning vegetables, and adding tang to cold dishes and dressings. It’s also common in household cleaning due to its mild disinfectant properties. Though sometimes confused with rice vinegar, bái cù is typically stronger (5–8% acidity) and less nuanced in flavor, making it functional rather than gourmet. It appears frequently in recipes for quick-pickled cucumbers, dumpling dipping sauces, and stir-fried dishes requiring brightness without color interference.