I’ve long been a celery apologist. It started in college, when one of my friends referred to it as “crunchy water,” implying ...

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

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.