Heng ShunChinkiang Rice Vinegar, 550 ml

This is a terrific full-bodied vinegar

Could not purchase locally and recipe said no subs would domArrived quicklyDelighted with product

I add this to a lot of dishes just a spot in some and more in meat dishes. I even douse it on my chips 😂 it tastes like normal vinegar but has a spicy kick to it. It's also good for dipping sauces with added oil and soy sauce Great stuff.

Great flavour and depth. Have had some issues with the yellow cap shattering when being dropped a very small distance but the product inside is great

The vinegar has a nice rich taste on noodles. Good price.

Good quality product.

Well grab your woks , hot pots and dumplings steamer were cooking and adding zing .This rice based Vinger black in color and has a full bodied, malty, complex taste. It is mildly acidic, less so than a regular distilled white vinegar, with a faintly sweet flavor. How its used you ask ?Chinese black vinegar is widely used in Chinese cooking for all types of cold appetizers, braised meats and fish, noodles and as a dipping condiment for dumplings but really shines can be used to add acidity and sweetness to braised dishes like Chinese Braised Fish, where it cooks down to sweet black gold. It can also be used in dressings for cold appetizers and salads, such as our Wood Ear Salad, Tofu Salad, or Suan Ni Bai Rou (Sliced Pork Belly with Garlic Dressing. It is also used as a classic dipping sauce for soup dumplings along with julienned ginger. It can add acidity to stir-fries as well, such as this Chinese Cabbage Stir-fry with Pork Belly.Presonal i use spoon of Laoganma Crispy Chilli in Oil dash of vinger as dip or add to ramen . One thing as chef i learned the simple things done really well are better than over complex. If add a flavor you like use it . Its good to experience new flavours of deliciousness.

I wish I had known about this vinegar a long time ago. It has a very rich, complex, flavour and is delicious in salad dressings. Definitely a good buy.