Rice vinegar is a mild, slightly sweet vinegar made from fermented rice.
It’s much softer than white wine or malt vinegar, so it adds brightness and balance without harsh acidity. That’s why it’s used so widely in Chinese and East Asian cooking.
Use it to lift stir-fries, balance rich sauces, season dipping sauces, or add a gentle tang to pickles and slaws.
Think of rice vinegar as freshness, not sharpness.
No:13 Peking Hot and Sour Soup