Kong Yen Black Vinegar (Taiwanese Aromatic Vinegar)
スープが劇的に美味しくなる！野菜と果実が香る台湾の「万能黒酢」
Description
A Taiwanese black vinegar fermented with onions, celery, carrots, and other fruits/veg plus spices. Features a rich aroma and fruity acidity similar to Japanese Worcestershire sauce.
Classification: For Everyone,Vinegar,Taiwanese Fruity Black Vinegar
Shops selling Kong Yen Black Vinegar (Taiwanese Aromatic Vinegar)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Glutinous rice
- Veg extract(Onion etc.)
- Fruit extract
- Spices
Instructions
- [Usage Secret]
- [Finishing Mianxian/Suanla Tang] Add a 'drizzle' to your bowl right before eating. This tightens the flavor and multiplies the soup's umami.
- [Xiaolongbao Sauce] The authentic way is pouring more black vinegar than soy sauce into a small dish with ginger slivers.
- [Ganmian (Soupless Noodles)] Just mixing lard, soy, and plenty of this black vinegar with boiled noodles completes 'Wucu Ganmian'.
Learn more Substitutes, pairings, tips
Key spices
Fruity vegetable aroma and spicy lingering finish
Substitutes at Japanese supermarkets
Japanese Worcestershire or Chinese Chinkiang vinegar (flavors differ)
Pairing
Suanla Tang, Mianxian, Xiaolongbao, Fried Noodles
Trivia
[For Everyone] In Taiwan, 'black vinegar' means this green-labeled 'Kong Yen' brand exclusively. Less sharp than mainland Chinese black vinegars, very mellow. A secret flavor so essential that Suanla Tang or Mianxian are considered 'incomplete' without it.
Eating tips & etiquette
[Unique Eating] Locally, people pour massive black vinegar over Taiwanese fried noodles (Chao Mian) like they're adding sauce, exploding the acidity and savoriness!
Allergen
Wheat (from malt ingredients etc.)