Heck..since we are talking about sauces. your GO-TO Chinese Black Vinegar?

[boomchakabowwow]

I tried a new one. sent it down the drain, after using it to make hot/sour soup. ick.

going back to my old fave, which I actually think is a bit mild. but tasty. looking for a new contender. no,, and additional contender.

not sure what the brand name is. it is my w

ife's favorite version, so that makes it my favorite version.

 

[Dan-]

We use the same one

 

[Blumbo]

This is the only right answer for my family

 

[MarcelNL]

^that one and I regularly buy 'aged' or special versions when available but usually go back to the Chiankiang shown.

 

[Just a DK]

View attachment 288279

This is the only right answer for my family

 

[Stevem627]

We use this and the Chinkiang above. I look at using it like the difference between good regular virgin olive oil and a really good finishing olive oil.

Black vinegar

 

[Rangen]

This is one of my favorite topics, because the difference between a topnotch aged Chinese vinegar and supermarket vinegar is night and day.

Which vinegar depends on what you are doing. For dumpling-dipping, I like old Shanghai vinegar (mixed with just a little soy sauce and some very fine ginger threads).


Left to right: good, better, best (IMO)

For hot and sour soup, one of my favorite foods, I despaired for years. No vinegar seemed to match what I was looking for, and remembered from eating in good Sichuan restaurants. Finally, Ma La Market started selling the good stuff.

The one on the left is PERFECT for hot and sour soup. It was the magic answer I sought over the decades. The more-aged, more-expensive one on the right is perfect for intense sauces like for Dan Dan noodles.

 

[BillHanna]

I gotta start hitting up my localish Asian/African markets in the new year. Thanks for the reminder.

 

[MarcelNL]

I'm happy I can find the to left one shown above, always have my eyes peeled for new ones to try.....guess i need to mail order those like great Soy sauce...

 

[Shokupan]

I tried a new one. sent it down the drain, after using it to make hot/sour soup. ick.

going back to my old fave, which I actually think is a bit mild. but tasty. looking for a new contender. no,, and additional contender.

not sure what the brand name is. it is my wView attachment 288278ife's favorite version, so that makes it my favorite version.

Kong Yen black vinegar is much closer to Japanese style Worcestershire sauce. Great for yakisoba and tsao mi fun. Worse than white vinegar for almost everything else.

Edit: I do really love Kong Yen. I also use it everywhere. I think most are expecting their black vinegar to taste like Gold Plum though.