If you haven't been using this Chinese vinegar for its supremely umami taste, it's time to start taking advantage of its ...

1 ½ tablespoons Chinkiang vinegar (Chinese black vinegar), plus more as needed (see notes) Cooked rice, for serving In a seasoned wok or large (12-inch) skillet over high heat, heat the oil until ...

1 (2‐inch) piece ginger, sliced into thin rounds. 1/2 cup Chinese black vinegar. 1/3 cup Shaoxing wine. 2 teaspoons dark soy sauce. 1½ teaspoons chicken bouillon powder (optional) ...

Chinkiang (Chinese black) vinegar and rock sugar give the ribs a complex, subtly earthy sweet-and-sour flavor. Recipes courtesy of Kevin Pang and Jeffrey Pang, “A Very Chinese Cookbook: ...

Remove from the heat and stir in 2 teaspoons chili crisp and 1 teaspoon vinegar. Set aside. In a large bowl, whisk together the remaining chili crisp, vinegar, and the reserved ramen cooking liquid.

1½ tablespoons Chinkiang vinegar (Chinese black vinegar), plus more as needed* Cooked rice, for serving. In a seasoned wok or large (12-inch) skillet over high heat, heat the oil until shimmering.

1 1/2 tablespoons Chinkiang vinegar (Chinese black vinegar), plus more as needed. Cooked rice, for serving . DIRECTIONS.