Rice Vinegar

Vinegars used in Chinese cooking are usually made from fermented rice and grains such as wheat, millet and sorghum. They should not be confused with Western wine vinegars, which are much more acidic. Vinegar is one of the oldest seasonings used in Asian cuisine; its name appears in documents from the twelfth century BC. Vinegar is used directly as a seasoning in dishes or in dipping sauces. There are several main types. Western-style wine vinegars cannot serve as a substitute. Nor should rice vinegar be confused with Shaoxing rice wine, which is a wine, not a vinegar. Vinegar, remember, is from the French for ‘sour wine’.