Red vinegar also known ashak mi Cho is a type of Chinese vinegard that is made from red rice, barley, and sorghum. This vinegar is mildly acidic and salty with a hint of sweetness, it can be clear or pale to dark brownish red in color and is a favorite dipping sauce for seafood, especially crab, and for pot stickers and fried noodles. Sometimes, it is added to Shark's Fin Soup or Dumpling Soup. It is believed that red vinegar aids in digestion. In modern times, red rice vinegar is made from rice wine lees or fermented rice mash (hongzao) and alcohol with added sugar to speed up the process.
List of books: Red,vinegar
Red vinegar
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