Gold Plum Chinkiang Vinegar, 18.6 Fl Oz (Pack of 1)

Great taste and oddly I do think it smells good. Great in salad or stir fry.

I use this for a couple sauces, my version of General Tsao's chicken, and even a few Thai dishes. It adds a great authenticity to the dish that's hard to pinpoint until you tried dishes side by side with and without it, which we actually did just to really see the difference. It has a pretty intense plum flavor to it, but that's to be expected from plum vinegar! It also lasts forever since it's a vinegar, which is always nice.

I love the hot & sour soup served at my favorite Chinese restaurant. I found out this brand of black vinegar is what they use to give it its robust flavor. I bought a bottle of it and made hot & sour soup for myself at home. The same great flavor as the restaurant. This vinegar helps to stand in for the flavor of salt when you’re on a low sodium diet.

Taste is a bit "Sour" maybe it's just the type of Vinegar. Rather use Apple Cider Vinegar or Italian Balsamic I will keep using Asian Rice Vinegar moving forward.

Many stir fry recipes call for Chinese black vinegar. It has a unique flavor that's not as sweet as some balsamic vinegars, which I used to use as a substitute. Just used it for a kung pao recipe and it was very good.The only issue I had was that the plastic cap was not tightly attached to the glass. There was no spillage, but I feel that the seal wasn't as tight as it should have been.An excellent product for use in Asian recipes. I would buy again.

Great taste on lots of dishes. I always buy this brand because I think it has the best flavor and aroma.

I bought this vinegar on Amazon because I couldn't find it in my relatively small city. It is fantastic in Kung Pao Chicken! Here's the recipe I used (from Cook's Illustrated):1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes¼ cup soy sauce, divided1 tablespoon cornstarch1 tablespoon Chinese rice wine or dry sherry½ teaspoon white pepper1 tablespoon Chinese black vinegar1 tablespoon packed dark brown sugar2 teaspoons toasted sesame oilStir-Fry1 tablespoon minced garlic2 teaspoons grated fresh ginger2 tablespoons plus 1 teaspoon vegetable oil, divided½ cup dry-roasted peanuts10 - 15 dried arbol chiles, halved lengthwise and seeded1 teaspoon Sichuan peppercorns, ground coarse2 celery ribs, cut into ½-inch pieces5 scallions, white and light green parts only, cut into ½-inch pieces1 For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.2 For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.3 Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chickenis cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes. Stir in scallions and peanuts. Transfer to platter and serve.

If you'd like to make the 'real' version ( is there a real version?) of General Tso's this is a must have instead of dumping a bunch of ketchup in your sauce. Great flavor and aroma. We go through a lot of it in various dishes.