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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 ???

        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.

            1. 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. 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

                  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. 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. It is the equivilent to balsamic vinegar in Italian cuisine

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

                          1 Reply
                          1. re: ZenMaster_Flash

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