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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.

  1. vicki_vale 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 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 Mar 27, 2007 09:48 AM

        I have a previous post entitled Black Vinegar ???

        1. Pei 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 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 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 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 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 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 Mar 27, 2007 04:47 PM


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

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


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

                      It is the equivilent to balsamic vinegar in Italian cuisine

                      1. z
                        zorgclyde 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 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 Mar 12, 2010 09:19 PM

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

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