Pantry and Equipment
Essential Chinese Vinegars
Chinese vinegars differ by color, aroma, grain base, acidity, and dish use. The most useful starting bottle is usually Chinkiang vinegar.
Practical guide
| Item or category | What it does | Buying or use note |
|---|---|---|
| Chinkiang vinegar | Dark, malty, aromatic. | Dumplings, noodles, soups, braises. |
| Black vinegar | Broad category of dark Chinese vinegar. | Check grain base if gluten matters. |
| Rice vinegar | Clean, lighter acidity. | Cold dishes, pickles, lighter sauces. |
| White rice vinegar | Sharper and cleaner. | Use where color matters. |
| Mature vinegar | Northern dark vinegar style. | Noodles and dumplings. |
| Sweetened vinegar sauces | Prepared sauce, not plain vinegar. | Check sugar and additives. |
Buying principle
Buy for the dishes you actually cook. A smaller pantry used often is better than a larger pantry of bottles that oxidize, expire, or sit unused.