Ruth Law goes through about two bottles of Chinese black vinegar a month. Granted, at her cooking school, What`s Cooking in Hinsdale, she sometimes cooks in quantity; but at about 20 ounces a ...

Chinese black vinegar is a bomb of umami. If you have yet to dip your dumplings into this stuff or douse your favorite noodles with it, you may want to give it a try. With its sumptuous ...

Generally speaking, there are four major regional types in China: the northern Chinese province ... final product more of a dark red hue than black. Taiwanese black vinegar smells simpler ...

Most Chinese vinegars are derived from rice but Shanxi mature vinegar (Shanxi lao chencu) is brewed from a combination of sorghum, peas and barley - it is dark in color and has a particularly ...

Red Chinese vinegar makes an excellent dipping sauce for fried appetizers and fish. Dark Chinese rice vinegar has a musty flavor some say is similar to Worcestershire sauce. It is superb in a stir ...

China's appalling food safety record came under the spotlight again yesterday when vinegar tainted with antifreeze ... full of chemicals it glowed in the dark; bean sprouts full of carcinogens ...