Heng Shun Chinkiang Rice Vinegar, 550 ml

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Curiously it is not a dish from Singapore, but a popular Hong Kong creation apparently and it also goes by the name Singapore chow fun and Singapore mei fun. In Chinese cuisine, dip sauces are an essential component of any meal. Many different dipping sauces can be made with simple ingredients, but Chinkiang vinegar takes those sauces to a new level. To create this sauce, mix Chinkiang vinegar with soy sauce and chili oil for added heat. The result is a delightful umami flavor that perfectly complements the savory filling of the dumplings or spring rolls.

Throw in the garlic, ginger, spring onion, sugar snap peas and bean sprouts and stir fry for 1 minute. Chinkiang vinegar’s dark color comes from aging and gives dishes a rich color when used as a marinade or dipping sauce. It has a tart taste with hints of sweetness and umami, perfect for balancing spicy or savory dishes. I cook with a wok all of the time and you can make them work on electricity, just not for this recipe. Expert techniques. Keeping things constantly moving in the wok over high heat prevents the meat from becoming mushy or drying out. It also helps the aromatics to retain their crispness and fragrant aromas.The acidity in the vinegar helps tenderize meat fillings while adding a depth of flavor to vegetarian fillings. Some chefs even add a dash of Chinkiang vinegar to their dough mixture when making homemade dumpling wrappers. Since it’s acidic in nature, there’s no need to store your chinkiang vinegar in the fridge. A cool, dry place like your pantry is just fine. It’s best used up within a year, as otherwise it may decline in quality and lose its acidity and flavour. It is made from reduced-cooked grape juice aged in wooden barrels for several years. The flavor of balsamic vinegar can range from sweet to tart, depending on how long it has been aged. Production of Zhenjiang vinegar begins when a vinegar pei mixture (wheat bran, rice hull, alcohol obtained from saccharification of glutinous rice and vinegar seed from a prior batch) is poured into an urn until the urn is half-full. The mixture is kept warm for up to 3 days in summer and 6 days in winter. At that point, rice hull is added and mixed in once per day until the urn is full. Salt is added and the urn is stored for up to 3 months during which it undergoes an aging process. The vinegar is then leached and the soaking liquid from water-soaked, parched rice is added as a color and flavor enhancer. [1] See also [ edit ]

Its unique taste and aroma come from carefully selecting and combining ingredients such as glutinous rice, salt, and wheat bran during production. While some recipes may call for substituting other types of vinegar for Chinkiang vinegar, there’s nothing quite like this dark-colored condiment with its strong flavor profile – all thanks partly to its special ingredient: Wheat Bran! Salt

How do I cook with it?

Dried Red Chilies: Although not traditionally used, I added spicy Chinese Xiao Mi La dried red chilies for extra heat. You can use any type of small medium to hot Chinese or Thai dried red chilies that are easily available to you. Since Thai Bird’s Eye dried red chilies tend to be hotter than most Chinese dried red chilies, I recommend using fewer pieces. Use less pieces and shake out the seeds to make this dish milder, or omit completely. Bamboo Shoots. This is the tender edible part of the bamboo plant and is available in canned, fresh, and frozen form. I used pre-sliced canned bamboo shoots for convenience, which can be found at Asian supermarkets and Thai grocery stores. Leftovers will keep in a sealed airtight jar filled with water in the fridge for 1-2 weeks if you change the water daily. If using fresh winter bamboo shoots, you’ll need to boil them for a few minutes longer before draining and using in this stir-fry. Substitute with peeled and julienned celtuce or celery if unavailable. Or use diced bell peppers (any color) for a similar crunchy texture. The best known is Chinkiang (Zhenjiang) vinegar, which is made with glutinous rice and malt. It’s praised for having a rich texture and robust taste that’s sweet with complex flavour. Shanxi vinegar, meanwhile, uses sorghum, wheat, and barley and is aged for up to five years. Sharp and sweet Sichuan Baoning vinegar is made from wheat bran that’s steeped in traditional medicinal Chinese herbs and aged up to a year. Fujian Yongchun vinegar, which has a red colour, uses the Solera process like sherry that fractionally blends the glutinous rice-based vinegar with mixtures of ready-aged vinegars over three years. 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 .

Stir-fry aromatics: Heat the remainder 2 tablespoons peanut oil and 1 teaspoon chili oil (if using) over high heat. Once hot, add the garlic, ginger, and spring onion white and light green parts. Stir-fry for 30 seconds until fragrant.My years in the Hungarian wilderness buffeted me from the latest and greatest favourites from UK-based Chinese takeaway menus. In my opinion, it really makes no difference whatsoever and I flip between the two depending on the best offer when I am shopping! Rice vinegar can be used in various dishes, making it a versatile ingredient in your pantry. It’s often used as a key component in salad dressings, marinades, and dipping sauces because of its subtle flavor profile.

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. In contrast, Chinkiang vinegar has a rich umami flavor profile that often pairs well with savory dishes like stir-fries and braised meats. While Chinkiang and red wine vinegar have different characteristics and use in cooking, they can both add depth of flavor to dishes when used appropriately. 3. Malt vinegar Fresh Red Chilies: For more heat, I added a few fresh Thai Bird’s Eye chilies even though only dried red chilies are traditionally used. You can omit them or use less or more based on your heat level preference.Yes, of course, it is your dinner! However, do give rice vermicelli noodles a try at least once, I am not a huge fan of them, but I definitely prefer them in this recipe. Chinkiang vinegar was one ingredient that found its way into royal kitchens due to its distinctive taste and flavor profile. What is Chinkiang vinegar if not an essential element in time-honored Chinese cuisine? Shanxi Extra Aged ( 山西老陈醋, shan xi lao cu), or Shanxi superior mature vinegar, literally means old vinegar in Chinese. It’s made from sorghum, barley and pea. Shanxi vinegar is usually aged for 9 to 12 months. But some superior types are aged for 3 to 10 years. The extra aged vinegar has a very rich flavor and umami, well balanced in sweetness, and taste much more pungent than Chinkiang vinegar. It is the only right type of vinegar to used in noodles for many Chinese people. Afterward, the liquid is drained and aged for several years in wooden barrels. This creates a unique flavor profile with hints of molasses, caramel, and maltiness.