The glutinous rice is steamed and cooled before mixing with wheat bran and salt. This mixture is then placed in a clay jar and left to ferment for several months to two years, depending on the desired flavor. I tend to opt for a fairly hot madras style curry powder and it works wonderfully in this dish. But if you are sensitive to chilli then go for something milder, but do not omit the curry powder because I think it is essential in this recipe. Pour off all but a scant coating of oil and then return the wok to a high heat, when the wok is hot again add the red onion and stir fry for 1 minute.

Put chopped spare ribsinto a large pot, add enough cold water(I used about 1L water here) to make sure that every piece of the ribs are immersedin water. What is Chinkiang vinegar is best used with other ingredients to create complex flavors that complement each other. In this case, its tartness works well with soy sauce’s saltiness and sweetness from sugar.Some studies also suggest that consuming small amounts of it regularly can lower cholesterol. Over time, having this condiment can reduce your risk of heart problems. Another reason Chinkiang vinegar stands out from other varieties is because of its distinct origins in China’s Jiangsu province. The region’s climate and soil create the ideal conditions for growing the glutinous rice Chinkiang vinegar makes. Glutinous rice plays an important role in creating the unique flavor profile of Chinkiang vinegar. Combining this type of rice with wheat bran creates a rich and complex flavor that can’t be replicated by other vinegar made from different ingredients.

Turn off the heat, transfer the ribsto a plate. Use a spoon to scope out some oilin the wok. Leave about 1 tbsp of oil in the wok.It also differs depending on which manufacturer created the dip. So, how do you determine which brand is suitable for your meal? To create this sauce, mix Chinkiang vinegar with soy sauce and chili oil for added heat. The result is a delightful umami flavor that perfectly complements the savory filling of the dumplings or spring rolls. The popularity of this vinegar eventually spread beyond the imperial court’s walls and became a household name throughout China’s different regions. Even today, it remains an essential ingredient in many traditional Chinese dishes, making it an integral part of their culture and heritage. Characteristics of Chingkiang Vinegar Balsamic vinegar is another substitute. Most cooks do not recommend it because the taste is different, but a slight pinch to sweeten the dish as an alternative dip works. How to Store