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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It has a complex, malty, and slightly smoky flavor. It is less acidic and sweeter than Western white or red wine vinegars.
No, it is traditionally brewed from glutinous rice, wheat, barley, and peas, making it unsuitable for those with celiac disease or gluten sensitivity.
A mix of balsamic vinegar and a splash of soy sauce is the closest substitute, though it lacks the specific malty funk of the original.
It has an almost indefinite shelf life due to its acidity, but for the best flavor, it should be used within 2 years of opening.
You can, but it will significantly change the color and flavor profile of the dish, adding a deep brown hue and a smoky depth.
No, it is shelf-stable at room temperature, though keeping it in a cool place helps preserve its delicate aromatic compounds.
It is produced through a multi-stage fermentation process of grains (rice, wheat, barley) and is often aged for several months to years.
It is essential for soup dumplings (Xiao Long Bao), Kung Pao chicken, and various cold appetizers and braised dishes.
chinkiang vinegar is a versatile ingredient found in cuisines around the world. With 26 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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