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Rice vinegar in Chinese cooking adds mild acidity, sweetness, and balance to dishes without overpowering flavours. It’s used in stir-fries, pickles, dumpling sauces, marinades, and soups to enhance brightness and depth. Compared to other vinegars, it is less sharp than white vinegar, sweeter than apple cider vinegar, and lighter than balsamic, making it perfect for delicate Asian flavours. And if you enjoy traditional cookware along with exploring global cuisines, http://www.brassglobe.com offers beautifully crafted brass and copper utensils that elevate any kitchen setup.
Rice vinegar is a mild and slightly sweet vinegar made from fermented rice. In Chinese cooking, it is used to add acidity and balance to dishes without overpowering them with sharpness. It’s commonly used in dressings, marinades, and dipping sauces. Compared to other vinegars like white or apple cider vinegar, rice vinegar has a softer, less acidic flavor, which complements the delicate flavors of many Chinese dishes.