Chinese black vinegar
Chinese black vinegar goes by the name Jit Cho in its native country, where it acts as their answer to Italy’s balsamic vinegar. As the name suggests, it’s dark and can vary in its viscosity and sweetness. Generally made using rice, wheat, millet or sorghum, the best ones are well aged and have a smoky flavour. The best variety is Chinkiang vinegar, which is made with fermented glutinous rice and malt. It’s readily available from Asian supermarkets and is great with eggplant, prawns or chicken.