Chinkiang Vinegar

Chinkiang is a dark vinegar made from sticky rice in the Chinese region of Zhenjiang (Chinkiang). It tastes malty and slightly smoky and gives many Chinese dishes a typical note. The vinegar is often used in combination with soy sauce for dips for dumplings, but also for other sauces, wok dishes and much more. It goes wonderfully with braised and fatty meat, duck, soup, etc.

Ingredients: water, sticky rice, WHEAT bran, sugar, salt.

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