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Gold Plum Black (Chinkiang) vinegar??

  • erica Dec 25, 2010 04:39 AM

Is this an item that is easy to find in Chinatown groceries? Does anyone have a specific source?

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  1. You can get it in Chinatown. I bought mine at Hong Kong supermarket on Hester. Kam Man on Canal should have it too.

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    Kam Man
    200 Canal St, New York, NY 10013

    7 Replies
    1. re: deabot

      Perfect--thanks! I want to make a Taiwanese beef noodle soup from a recipe in SAVEUR; one more thing--where in Chinatown would I buy good-quality "thin egg noodles?" I am assuming they mean fresh noodles...

      http://www.saveur.com/article/Recipes...

      1. re: erica

        I am from Taiwan and I have to say... we usually don't use egg noodles because the eggy taste (especially the Cantonese type, which sometimes also have lye/baking soda added) will interfere with the flavor of the beef and the broth. For this dish, you can use Shanghai noodles (basically, plain, white wheat noodles). Either dried or fresh (and either thin or thick or flat, you can pick whatever you like) would work.

        Below is a link to the 2005 Taipei's beef noodle festival. This link features some English recipes for your reference.... The instructor, who is a popular cooking show host in Taiwan, basically said you can use whatever noodle you like (so I guess if you like to use egg noodle, then go ahead... haha..) but her preference is "plain noodle". I actually think that some of the fresh/refrigerated noodles we get in the US don't have enough bite/elasticity to them so I prefer dried noodles but you can experiment with different types and see for yourself.

        http://www.tbnf.com.tw/en/m_diy.htm#as

        1. re: erica

          that's very ambitious of you! i've been thinking of making this soup as well this winter. will you let us know how the recipe turns out?

          but yes, I don't think egg noodles are traditionally used maybe just plain flour noodles are fine-you should be able to find this in hong kong supermarket as well easily. or you can do like this girl did and make your own:
          http://www.noodlefever.com/2010/01/ho...

          1. re: deabot

            I will certainly let you know how it turns out! I will make a trip to Chinatown this week to gather the ingredients! Thanks for all the help!

            1. re: erica

              That HK Supermarket definitely has the Gold Plum brand (got a bottle a couple of weeks ago, it's on the shelves on the right hand side opposite the fish department), and they have a special reserve Gold Plum that I'm interested in trying next time I'm in there - has anyone tried it? Love Zhenjiang vinegar.

              1. re: buttertart

                Thanks you for that specific info--I was in that store a few days ago but got confused by the various types of black vinegars since I had not done any research on the various brands..the aisle I was looking at also had the soy sauces, which were toward the front of the store, with the vinegars behind these..

                1. re: erica

                  Precisely, about 2/3 of the way down that aisle. Regular Gold Plum is a bit more expensive than the other black vinegars (still only $2.00 or so a bottle). The reserve one is $7.00, I think.

      2. Just a question, is Gold Plum suppose to be one of the better Chinkiang vinegars? (followed some of the links in this thread but don't think any of them asked for this specific brand) and why?

        I guess I'm always in the dark about what to look for in the Chinese supermarket aisles.

        3 Replies
        1. re: villainx

          I asked about that brand because my very brief online research seemed to indicate that this was the best brand available here..

          http://chowhound.chow.com/topics/513886

          1. re: erica

            It is. We used to get a nicer one in Taipei but it's not imported here. You may see these vinegars labeled "Zhenjiang", the Pinyin translitteration of the city name (in Jiangsu province, a bit east of Nanjing).

          2. re: villainx

            That'd be a good topic for General Chowhounding, come to think of it.