Acids · Liquid
Chinese black vinegar
Also called black vinegar, black rice vinegar
Dark Chinese grain vinegar from rice, wheat bran or sorghum; malty, smoky and mellow-sour. Used in dumpling dips, cold dishes, hot-and-sour soup and Sichuan fish-fragrant sauces.
- A kind of Vinegar
What can replace it
- T2 · GoodBalsamic vinegar
Sweeter and fruitier, without the malty, smoky depth; use a little less. (use 0.75× the amount)
- T2 · GoodJapanese black vinegar
Milder and mellower, less malty and smoky; still right in dips and dressings.
- T2 · GoodMalt vinegar
Malty but harsher and thinner; add a pinch of sugar and a splash of soy sauce.
- T3 · In a pinchChinese red vinegar
Lighter and fruitier, lacking the dark, malty depth.
- T3 · In a pinchRice vinegar
Clean and sharp but none of the dark, malty roundness or colour.
Cook with Chinese black vinegar
No recipes use it yet.