Gold Plum Chinkiang Vinegar 18.6 fl oz (3-(Pack))

There are a lot of variations on this theme out there, and sadly, that means that there are a lot of not very good versions - Thin, badly balanced, etc - This stuff is delightful, with deep, rich flavor, a smoky note as claimed, and really does make a fine sub for balsamic. Use it straight as a dipping sauce for dumplings and pot stickers, or integrated into sauces where a bolder, smoky note is desired. Does great in house made BBQ sauce, and for fried rice with pork or chicken. A few drops onto firm tofu, sautéed in oil with salt, pepper, and a little garlic, is a great treat

Glad to see it selling here. Even though it is much more expensive than the price in any store in chinatown. After I left a big city, I have difficulty buying Chinese vinegar. Japanese is not my type, it does not have the color and taste. Vinegars made in Hong Kong and Taiwan have the color but much lighter in flavor, even my American born Children are not like them. I don't have time to go to the big city for a bottle of vinegar, rather pay my gas money to Amazon, because I know I will get the best.Thank the seller and Amazon, I finally get the vinegar I like since I was 17. That year I went to Nanjing and begin to know the most famous staff from its neighbor city Zhenjiang.

Went to China and totally loved a dipping sauce I used for dumplings. Happy I found the EXACT black vinegar my friend used. There are many black vinegars being sold, with almost the same label/logo and colors and crazy unnecessary ingredients. If you're looking for QUALITY, this is it!

Yum! A smoky tang--that indefinable flavor note of a Kung Pao sauce. I read many good reviews of this vinegar, and it lives up to them. I have been trying to make a Kung Pao sauce that is like our now defunct favorite Szechuan style restaurant. But I can see this in stews and soups, even a dumpling dipping sauce. It kind of reminds me of Worcestershire and a light balsamic vinegar, Tangy, but not mouth crinkling, and flavorful. I have collected the 3 things that I believe were the essentials of that old restaurant's dish---a thick bean soy sauce, true Szechuan peppercorns, and this vinegar. The dish included the fiery red chili peppers and peanuts, but there was that something, which the Gold Plum Chinkiang style Vinegar adds. I made a hot and sour soup with this, and it was delicious. As an observation, the bottle was clean, the cap was sealed, the label was straight, and well printed, so professionally bottled.

Chinkiang vinegar is a must for Asian cooking and especially for dumpling dipping sauce. There is no Chinese food where we live so I have gotten very good at making Dim Sum and other Asian specialties, and having the right ingredients is a must. I have tried other brands of Chinkiang vinegar when I couldn't find Gold Plum but we always ended up throwing them out because they ruined what ever I made. Now I stock up and try to keep two or three bottles in the pantry.

We have an historic Inn in southern West Virginia (the Elkhorn Inn & Theatre), and my husband is a chef who makes many authentic Asian dishes for our guests. We were in China last spring, and took several cooking classes, one of them a Dumpling Making Class in Beijing, where we took a special add-on class in Chinese Soy Sauces and Vinegars, and this was on the highly recommended ones. As there is no place to buy things like this locally where we live, I ordered it, and we were very pleased; will definitely be ordering again.

It's great, but I found it at the local Asian Market for around $2 afterwards. Definitely check if you have an Asian or Global Market nearby first. It might be named Plum Vinegar.

Deep buttery taste that lends itself to fresh applications (noodles, vegetables, etc.) or as part of a marinade. Encourages endless experimentation.Reminds me of some British malt vinegars but more complex.