Zhenjiang vinegar is also brewed with glutinous rice. After aging, the color is black and has a vinegar taste.
Usage of Zhejiang vinegar
My master taught me that Zhejiang vinegar should be used in colorful dishes, such as adding a little flavor/fishy smell/sweetness to fried meat dishes, adding fish pieces to fishy smell when cooking fish, or adding white sugar to make cold sauce, so as to keep the color of dishes bright and not too deep.
Zhejiang vinegar is also used as a dipping sauce (sometimes mixed with other seasonings, such as mashed garlic/dried onion), such as Chaozhou crab/seafood/shark's fin, but it will not be used as the base vinegar for sweet and sour juice (white vinegar).
Usage of Zhenjiang balsamic vinegar
Zhenjiang balsamic vinegar is characterized by deep color, strong sour taste and strong fragrance, and is mostly used in dishes with deep color that need to highlight sweet and sour taste. For example, when making West Lake vinegar fish/Zhenjiang bone, a large amount of Zhenjiang vinegar is boiled with yellow sugar to make a dark thick juice, which is wrapped in food.
Another important function of Zhenjiang balsamic vinegar is as a seasoning, and it is dipped with shredded ginger in Jiangsu and Zhejiang dishes such as hairy crabs/steamed stuffed buns/pasta/yaorou.
2010-06-2010: 47:12 supplement:
Zhenjiang vinegar tastes light.
Usually used in Shanghai cuisine cooking.
Zhejiang vinegar has a strong taste.
Usually used as crab vinegar. Nobody answered? There are many websites, and I am superficial. The answer is that you use Zhenjiang vinegar to make Zhenjiang bones. Zhejiang vinegar can be used as a seasoning for small farmers (I don't know how to package jiaozi), dishes, chicken wings and pasta. As for sweet vinegar, it is used to cook pork feet ginger. You should know that, so you don't answer.