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6 hours ago, ElsieD said:

 

Are you able to tell me if one of these is better to use than the other?  I'm making something that calls for black vinegar and when I went through my vinegar cupboard I found these.  I recognize that neither of these may be anyone's first choice but right now, it's all I have to work with.

 

Of the two, I would say the Taiwanese one on the left would be the better, depending on what's in it. Does it list ingredients? They should be glutinous rice, malt, water and salt. No more!

The Hong Kong one on the right appears to be a sweetened vinegar. That said, I haven't tasted either. I'm just going by the information I can see on the labels.

Also, what dish you are planning might make a difference.

For the best, next time go for one of these (at the link below) marked Zhenjiang or Chinkiang.

https://www.amazon.ca/s?k=black+vinegar&crid=20ENSQU73DR9Y&sprefix=black+vinegar%2Caps%2C291&ref=nb_sb_noss_1

6 hours ago, ElsieD said:

 

Are you able to tell me if one of these is better to use than the other?  I'm making something that calls for black vinegar and when I went through my vinegar cupboard I found these.  I recognize that neither of these may be anyone's first choice but right now, it's all I have to work with.

 

Of the two, I would say the Taiwanese one on the left would be the better, depending on what's in it. Does it list ingredients? They should be glutinous rice, malt, water and salt. No more!

The Hong Kong one on the right appears to be a sweetened vinegar. That said, I haven't tasted either. I'm just going by the information I can see on the labels.

Also, what dish you are planning might make a difference.

For the best, next time go for one of these (at the link below) marked Zhenjiang or Chinkiang. The Shanxi one is a good runner-up.

https://www.amazon.ca/s?k=black+vinegar&crid=20ENSQU73DR9Y&sprefix=black+vinegar%2Caps%2C291&ref=nb_sb_noss_1

6 hours ago, ElsieD said:

 

Are you able to tell me if one of these is better to use than the other?  I'm making something that calls for black vinegar and when I went through my vinegar cupboard I found these.  I recognize that neither of these may be anyone's first choice but right now, it's all I have to work with.

 

Of the two, I would say the Taiwanese one on the left would be the better.

The Hong Kong one on the right appears to be a sweetened vinegar. That said, I haven't tasted eithr. I'm just going by the information I can see on the labels. Does the Taiwan one list ingredients?

Ingredient should be glutinous rice, malt, water and salt.

Also, what dish you are planning might make a difference.

For the best, next time go for one of these marked Zhenjiang or Chinkiang. The Shanxi one is a good runner-up.

https://www.amazon.ca/s?k=black+vinegar&crid=20ENSQU73DR9Y&sprefix=black+vinegar%2Caps%2C291&ref=nb_sb_noss_1

6 hours ago, ElsieD said:

 

Are you able to tell me if one of these is better to use than the other?  I'm making something that calls for black vinegar and when I went through my vinegar cupboard I found these.  I recognize that neither of these may be anyone's first choice but right now, it's all I have to work with.

 

Of the two, I would say the Taiwanese one on the left would be the better.

The Hong Kong one on the right appears to be a sweetened vinegar. That said, I haven't tasted eithr. I'm just going by the information I can see on the labels. Does the Taiwan one list ingredients?

Also, what dish you are planning might make a difference.

For the best, next time go for one of these marked Zhenjiang or Chinkiang. The Shanxi one is a good runner-up.

https://www.amazon.ca/s?k=black+vinegar&crid=20ENSQU73DR9Y&sprefix=black+vinegar%2Caps%2C291&ref=nb_sb_noss_1