Black vinegar is a type of vinegar which originated in China and spread across much of Asia, along with many other originally Chinese foods.
Chinese black vinegar = black vinegar = black rice vinegar = Chinese brown rice vinegar = brown rice vinegar = Chinkiang vinegar = Chekiang vinegar = Chenkong vinegar = Zhejiang vinegar Notes: The best Chinese black vinegars are produced in ...
Chinese black vinegar
An inky black vinegar with a malt taste, it is made from rice, wheat, millet or sorghum, and then aged. Also known as East Asian Black Vinegar, it is available is from Asian supermarkets.
Chinese greens ...
Cuka Hitam : Black Vinegar. Hak Choe [Chinese], Karuppu Chuka [Tamil].
There are three basic types - black, red and white -as well as sweetened black vinegars. The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste.
Dipping Sauce:
1/2 C. Soy Sauce
2 T. Chinese Black Vinegar (available in Asian markets)
1 t. Sesame Oil
1 t. Hot Chili Oil (or to taste)
1/2 t. shredded Gingerroot ...
and sauces for cold appetizers like Sichuanese guai wei ji si [怪'雞絲, 怪'鸡丝] 'strange-flavoured chicken threads', which is a salad made from precooked chicken meat cut in fine slivers with a dressing of soy sauce, sugar, black vinegar ...
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum. It has an inky black color and a complex flavor.
Flavored vinegars ...
 See also: Vinegar, Salad, Flavor, Sauce, Fruit
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