Heng Shun Chinkiang Rice Vinegar, 550 ml

Product Information

Cut the cucumbers lengthways and use a spoon to remove seeds. Turn cut sides down and crush with the flat part of a knife or a rolling pin. Rub with the 1tbsp caster sugar and the same of the salt and leave the cucumber to macerate for at least 1 hour, ideally overnight, to draw out the moisture. Step 2 In a real pinch, you can substitute a bit of balsamic vinegar, though be careful because some balsamic vinegars can be very syrupy and sweet. Our Favorite Dishes That Use This Ingredient: Chinkiang vinegar’s ingredients and production process make it unique compared to other vinegar. The main ingredients in producing this vinegar are glutinous rice, wheat bran, and salt. My years in the Hungarian wilderness buffeted me from the latest and greatest favourites from UK-based Chinese takeaway menus.

After years of enjoying this tasty dish from my favorite Sichuan restaurant twice a week every week of the year, speaking to the chef there and watching him cook, and several attempts at replicating it, I’m happy to say I’ve finally mastered making it at home! However, the two kinds of vinegar have distinct differences;. In contrast, Chinkiang vinegar boasts a dark color, rich flavor, and berry-like aroma, apple cider vinegar is lighter and has a more pungent taste. One significant difference between Chinkiang and apple cider vinegar is their acidity level. White rice vinegar is almost yellowish and results from fermented rice wine. It looks almost like a regular Western white version. Some studies also suggest that consuming small amounts of it regularly can lower cholesterol. Over time, having this condiment can reduce your risk of heart problems.

The reason why Chinese people like to blanch the meat (焯水) is to get rid of the nasty smellfrom the impurities or leftover blood.

Regarding taste, Chinkiang vinegar is one of the most unique and complex. It has a deep, rich flavor is slightly sweet and tangy, with a hint of smokiness. The vinegar’s sweetness comes from the glutinous rice used in production, while the mellow sourness comes from fermentation. Like many stir-fry dishes, the flavor and textures in this dish taste best right after cooking. It is not ideal to cook and store in the fridge for a later date. That being said, I have made this dish in the early evening and reheated in the microwave later for dinner. It still tastes great, but of course, not as great as it does when you eat it right after you finish stir-frying. More Sichuan & Chinese Stir-fries White Sugar: To balance the spicy, salty, and tangy flavors. One tablespoon of sugar may sound like a lot, but after multiple rounds of testing, I believe it is needed to create the perfect balance of flavors. That said, feel free to use less or more based on your preference. Specialty Asian stores and online retailers are the best places to buy Chinkiang vinegar. While it can be found in some mainstream grocery stores, your chances are much better at a store specializing in Asian cuisine. These stores often carry an extensive selection of vinegar, including Chinkiang vinegar, and may offer multiple brands.

Buying & Storing

Vinegar is an important ingredient in any kitchen out there, which absolutely goes without saying. It’s something that is used in a huge variety of different dishes.