Definition: Chinese rice vinegars (and most Asian rice vinegars) are milder and less acidic than regular vinegar. There are three basic types of Chinese rice vinegar - black, red and white -as well as sweetened black vinegars. Black rice vinegar is similar to balsamic vinegar, while red vinegar has both a sweet and tart taste. White vinegar is the closest in acidity and flavor to regular vinegar.
There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling. In recipes, rice vinegar is sometimes also called "rice wine vinegar."
Recommended Brands: Black - Gold Plum's Chinkiang Vinegar, Red - Koon Chun or Pearl River Bridge, White - Pearl River Bridge
Written by Rhonda Parkinson
How to Store Chinese Sauces and Seasonings
Return to the Glossary of Chinese Ingredients and Cooking Terms
There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling. In recipes, rice vinegar is sometimes also called "rice wine vinegar."
Recommended Brands: Black - Gold Plum's Chinkiang Vinegar, Red - Koon Chun or Pearl River Bridge, White - Pearl River Bridge
Written by Rhonda Parkinson
How to Store Chinese Sauces and Seasonings
Return to the Glossary of Chinese Ingredients and Cooking Terms
Also Known As: rice wine vinegar, and Chinese vinegar, black vinegar, red vinegar (without including the word "rice")
