White Vinegar (Bai Cu)
料理の色を汚さない！酸味だけをプラスする透明な引き立て役
Description
The 'transparent vinegar' in Chinese kitchens. Similar to JP rice or grain vinegar but with sharper acidity and less aroma. Used when you want to preserve the ingredient's natural 'color'—like green vegetable stir-fries or white fish soup—avoiding the dark staining of black vinegar.
Classification: Everyone, Condiment, Basic Seasoning, Vinegar, White Vinegar, Stir-fry, Colorless
Shops selling White Vinegar (Bai Cu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Water
- Edible alcohol
- Rice(or Corn)
Instructions
- [Typical Uses]
- Add tartness to soups like Hot and Sour Soup without muddying the color.
- Use in stir-fries like Shredded Potatoes (Suan La Tu Dou Si) to keep veggies crisp and white.
- Use to clean and deodorize raw meat and offal.
Learn more Substitutes, pairings, tips
Key spices
Zero aroma or quirkiness; a straight、sharp、pure acidity
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP grain vinegar
Pairing
Suan La Tu Dou Si (Potato Stir-fry) / Various Soups
Trivia
Besides brewed ones, very cheap versions made by diluting glacial acetic acid are common. Because the acid is so strong, it is sometimes used for cleaning and disinfection.
Eating tips & etiquette
When a Chinese recipe just says 'Vinegar', it's common sense to use black vinegar for dark dishes and white vinegar for light ones. Adding a splash when frying vegetables keeps them crisp.
Allergen
None