Balsamic Vinegar

I use this in place of Chinese black vinegar, having been disappointed with the thin acridity of the Chinese brands available in America. Balsamic is a bit sweet and smooth from aging, just what a Chinese black vinegar strives to be. You don’t need a high-priced balsamic for use in a Chinese-style sauce; the standard-issue imported stuff is fine. We use two brands, one with a green label packaged by Monari Federzoni, the other with the picture of a duke in a red sash, also known as Duke’s Balsamic Vinegar.