vinegar

Vinegar is a key ingredient in Chinese cuisine, used both as a seasoning and a preservative. Chinese vinegars come in a variety of flavors and types, including rice, white, red, and black vinegar. Rice vinegar, made from fermented rice, has a mild, slightly sweet flavor and is commonly used in sushi rice and dipping sauces. White vinegar, made from grain alcohol, is sharp and acidic and is often used in pickling and preserving. Red vinegar, made from red yeast rice, has a milder flavor than white vinegar and is often used in braised dishes. Black vinegar, made from rice, barley, and wheat, has a smoky, complex flavor and is often used in marinades and dipping sauces. Chinese black vinegar is also a key ingredient in the popular dish, hot and sour soup. With its tangy, acidic flavor, vinegar adds depth and complexity to many Chinese dishes.