Used traditionally in braises and sauces, this
dark vinegar with a rich but mild taste is made from rice, wheat, millet or
sorghum. Like balsamic vinegar, which it somewhat resembles, Chinese black
vinegar can have, if well aged and produced, a striking complexity of flavor and
aroma. Ming prefers Chinkiang black vinegars (such as this one), which are named
for the Chinese province of their production and made from glutinous rice and
malt resulting in a mild sweetness.