Baoning Vinegar
漢方の香りが漂う！四川料理に欠かせない「飲むお酢」
Description
One of the Four Great Vinegars, a Sichuan specialty. A rare vinegar made from wheat bran fermented with koji mixed with dozens of medicinal herbs. The acidity is very mild and sweet, characterized by a medicinal aroma. Essential for Sichuan cold dishes.
Classification: Everyone, Condiment, Basic Seasoning, Vinegar, Black Vinegar, Sichuan, Four Great Vinegars, Medicinal
Shops selling Baoning Vinegar
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bran
- Wheat
- Rice
- Medicinal herbs (Cardamom
- Cinnamon etc.)
- Salt
Instructions
- [Typical Uses]
- Base for Sichuan cold dish dressings, paired with chili oil and Sichuan pepper.
- Add heavily to Suan La Fen (glass noodle) soup for tartness and flavor.
- Secret ingredient in stir-fries for a medicinal hint.
Learn more Substitutes, pairings, tips
Key spices
Mild tartness and complex medicinal spice aroma like cinnamon
Substitutes at Japanese supermarkets
Substitute by mixing Zhenjiang vinegar with a dash of Five-Spice
Pairing
Suan La Fen / Liangban (Cold Salads)
Trivia
Born in the late Ming/early Qing era. Locals say 'Sichuan food can't be made without Baoning vinegar'. It's also expected to have medicinal effects regulating the stomach.
Eating tips & etiquette
So mild it can be drunk straight. When making Sichuan 'Suan La' (hot-sour) flavors, it's a magical vinegar that gently envelops the violent heat of chili oil.
Allergen
Wheat