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What to do with black Chinese vinegar?

Louise Mar 27, 2007 09:33 AM

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. vicki_vale RE: Louise Mar 27, 2007 09:41 AM

    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. s
      scoooter5 RE: Louise Mar 27, 2007 09:42 AM

      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. ChefGirl412 RE: Louise Mar 27, 2007 09:48 AM

        I have a previous post entitled Black Vinegar ???

        1. Pei RE: Louise Mar 27, 2007 10:21 AM

          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. h
            Hungry Celeste RE: Louise Mar 27, 2007 10:30 AM

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

            1. h
              HLing RE: Louise Mar 27, 2007 11:03 AM

              I've been using my ChinKiang Black Vinegar in my Chicken Adobo with chicken thighs, and even turkey thigh.

              For use as dipping sauce, if you have a good tasting black vinegar, you don't need much except some very finely shredded fresh ginger.

              1. arifa RE: Louise Mar 27, 2007 02:26 PM

                nooodles on here gave me a really quick, tasty, and healthy recipe for black vinegar noodles. i love it and make it often. (thank you, nooodles!) you can find it here:


                1 Reply
                1. re: arifa
                  Pei RE: arifa Mar 27, 2007 02:43 PM

                  Oh wow, I totally forgot about that post! Thanks for referring back to it. And FYI, I'm the former nooodles, posting now under my real name. Happy eating!

                2. Kagemusha RE: Louise Mar 27, 2007 02:36 PM

                  For starters, pour it out and get new if it's as old as you say.It's cheap and widely available--Gold Plum from Nanjing is a good brand.Better brands like this have stale dates and it doesn't age well. Another vote for Dunlop's excellent Sichuan cookbook--no excuses for not making credible DIY Sichuan dishes if you're in the GTA with its huge Chinese food resources. Can't wait for her new Hunan book!

                  2 Replies
                  1. re: Kagemusha
                    Louise RE: Kagemusha Mar 27, 2007 04:47 PM


                    1. re: Kagemusha
                      sel RE: Kagemusha Mar 27, 2007 05:16 PM

                      The Hunanese (sp?) book has been out for a while!


                    2. n
                      nyfoodjoe RE: Louise Mar 27, 2007 02:46 PM

                      It is the equivilent to balsamic vinegar in Italian cuisine

                      1. z
                        zorgclyde RE: Louise Mar 27, 2007 07:53 PM

                        A splash of vinegar at the end is typical in a lot of fish-style sauce (or fish fragrant) dishes, or in any fish dish in general.
                        I use it in noodles that have heavy sauce: peanut noodles, sesame noodles, sha char sauce...
                        think of it as the final balancing act, like the way other cuisines would use lemon, chinese use dark vinegar

                        1. z
                          ZenMaster_Flash RE: Louise Mar 12, 2010 06:17 PM

                          Chinese Eggplant cooked with chilis, garlic, ginger, soy and Black Vinegar is delish'

                          1 Reply
                          1. re: ZenMaster_Flash
                            sel RE: ZenMaster_Flash Mar 12, 2010 09:19 PM

                            I just watched Martin Yan cook that during his show where he visits Sichuan.

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