Chinese old vinegar is a dark black vinegar with a rounded almost smoky taste. Slightly milder than chinkiang vinegar, old vinegar adds depth and freshness to dipping sauces for dumplings. It is also famously used in the dish old vinegar peanuts served in restaurants across Beijing.
To make the old vinegar peanuts, fry raw peanuts (skin on) in hot oil until blistered. Lift out the peanuts and pour some old vinegar into the hot pan along with a dash of soy sauce, salt and a little sugar. It will simmer down to a runny syrup. Add back the peanuts along with some spring onions and coriander, toss and serve. Enjoy!
Ingredients: water, sorghum, barley, peas, preservative (sodium benzoate)
Minimum shelf life: 3 months
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