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What to do with black Chinese vinegar?

I imagined something unusual and delicious could be made with it, but it's been squatting unused in the back of the pantry since forever. Meat, vegetables, seafood, I have no food restrictions. Help me make something delicious.

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  1. Make a classic dipping sauce for dumplings with 1/2 vinegar, 1/2 soy, a pinch of fresh cilantro leaves and a tiny asian chili pepper cut-up.

    1. I have some on hand to make Kung-Pao Shrimp from a Cook's Illustrated recipe. I don't think I've used it in anything else that I know of.

      1. I have a previous post entitled Black Vinegar ???
        http://www.chowhound.com/topics/365615

        1. It's more of a condiment to be added after cooking than something to put into a dish, IMO. The dumpling dipping sauce idea is great, as is pouring a spoonful in hot and sour soup or other gooey, dark Chinese soups.

          1. Get yourself a copy of Fuschia Dunlop's sichuan cookbook....it's an essential ingredient in sichuan cooking.