A dark, mature grain vinegar from Shanxi province, brewed from sorghum and other grains by solid-state fermentation, then smoke-aged for an extended period. It has a reddish-brown colour, a mellow yet penetrating sourness, and a rich malty aroma, and is counted among China's four great vinegars.
Where it comes from
Shanxi, China
In the kitchen
A finishing and dipping vinegar for noodles, dumplings and cold dishes; also added to braises and stir-fries to cut richness and lift fragrance.