Chinese Vinegar
Rich, pungent, and tart flavor, sometimes with a hint of sweetness.
It has a fermented malty taste and woody character that distinguish it from the light colored and fruity rice vinegar.
It works well as a cooking sauce for braised dishes or as a dipping sauce for dumplings and seafood, and a good way to lift a noodle broth.
It is made from various grains and is aged until the color turns dark brown or inky black. Vinegar is free of any colorant.
