Balsamic vinegar is aged until it becomes dark and mellow, with a sweet-sour flavor.

陈酿的香醋至颜色黑暗，味道醇厚酸甜。

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So while dry aged beef is an expensive luxury, you get more bang for your buck with a rich deep flavor in every bite that cannot be matched without dry aging, yet very few butcher shops or restaurants serve the stuff.

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