Red rice vinegar

A Chinese vinegar of fermented red yeast rice, reddish-brown, with a mild acidity and a light sweetness, as a dipping sauce for dim sum, noodles and dumplings.

Red rice vinegar is a Chinese vinegar of fermented red yeast rice, reddish-brown, with a mild moderate acidity, a light sweetness and saltish-malty notes, less sharp than white rice or table vinegar. It is served as a dipping sauce for dim sum, shark fin soup, noodles and dumplings, added to sweet-and-sour sauces, wok stir-fries and seafood.

Recipes with this ingredient

Chinese-style pig earsChinese cuisine | Appetizers

The recipe was shared with us by the chef of the restaurant "Chinese News" Ruslan Magomedsharipov.

Fried King Prawns with Chili and HoneyChinese cuisine | Appetizers

Prawns in a sweet and spicy Chinese sauce are one of the hits of "Chinese Literacy" performed by the restaurant's chef Zhang Xianchen. The preparation does not require any superpowers, except perhaps the ability to work with a wok - you need to shake the hot pan from time to time and make sure that the shrimp do not become rubbery. But the whole secret here is in the glaze, for which you will have to collect an extensive set of typical Chinese sauces (however, one raid on a specialized store of Asian spices will provide you with everything you need). Thickened with starch, the glaze turns out transparent and very thick. As a result, the shrimp literally burst in the mouth, giving off the most tender flesh, enclosed in a caramel crust.