Different Chinese vinegars have popped up in a variety of topics throughout these forums but I feel that bringing them together here would be useful.
Vinegar is an important aspect of Chinese cuisine which I think is often overlooked in the West.
Indeed, vinegar, 醋 (cù), is an important aspect of Chinese life, being referenced in multiple idioms. S: 柴米油盐酱醋茶; T: 柴米油鹽醬醋茶 (chái mǐ yóu yán jiàng cù chá) is a well known example literally meaning 'firewood, rice, oil, salt, soy, vinegar, and tea' but figuratively 'life's daily necessities'.
Vinegar features in many dishes and dips and vinegary pickles are ubiquitous in the cuisine from vegetables and fruits through to fish and meats.
I'll start with the most basic vinegar, 白醋 (bái cù) or 白米醋 (báI mǐ cù), 'white vinegar' or 'white rice vinegar'. Despite the two names, these are the same thing. And despite the 'white' can range from clear to pale yellow in colour.
This is widely available and cheap. (Here in China the cheapest even comes in bags. Not recommended.)
This vinegar is milder than most western vinegars and and is slightly sweet. It is used for most pickles, both the quick and the slow.
Some versions are labelled 'seasoned'. These usually have added salt and sugar. The plain is the only one I buy; ingredients are simply glutinous rice and water.
White rice vinegar is used in a few dishes such as Stir-fried Potato Slivers.
It is also used in sweet and sour (糖醋 - táng cù, literally 'sugar vinegar') dishes as well as some dips.
It is now also my go to vinegar for western vinaigrettes etc.
Next: Red Rice Vinegar
