Martin Yan's China: Shanxi Vinegar

[@renishii6834]

Better late than never. Now these erstwhile videos have became a treasure trove for younger generation chinese-cuisine culinarians. Thank you Martin 🧧🧧🧧

[@wpgrade3671]

Everything looked so delicious!

[@Ginny2708]

Great video presentation.

[@hawukk4866]

Wow, I love these kinds of videos; old but gold my dad says.

[@xcessive2008]

great vid mr.yan

[@HayTatsuko]

That was a very enjoyable video, Sir. Thanks for this. :) I have a bottle of a competitor's 5-year black vinegar (Shuita), but I will keep an eye out for the one featured in your excellent video!

[@mssuezee6178]

Why would you put your hands in the grains?

[@alexthai2456]

why the method looks like making traditional wine method

[@IfYouSeekAmy.]

Vinegar is usually a byproduct of making wine or alcohol

[@adventureguy5088]

Did they just drink vinegar and say mmmmmm? I wouldn't go that far lol

[@HayTatsuko]

If you ever tasted this vinegar, you would likely also go mmmmm. Seriously, it's fantastic... rich, malty flavor with lots of umami. This is nothing like white vinegar. It puts apple cider vinegar to shame, and it's so good that it can be used all by itself as a potstickler/gyoza dipping sauce or as a flavoring for noodes. There is nothing harsh about this stuff. Best of all? If you have a local Asian market, you can get it for less than $2.00 per pint/500 mL.

[@CyberMachine]

I literally drink it once I'm done with my dumplings. It's THAT good

[@ctrlaltdelete4759]

Maybe you will be ok stuffing yourself with some American crap burger and say yummy.

[@davidmartinez9804]

@@HayTatsuko I need to try it. Thank you!

[@vnguyen9896]

There is a hand. At .50 seconds

[@aynurkosan3330]

good