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Ectheng Marketing Sdn Bhd
Chinese black vinegar has a dark hue, a fruity flavor (albeit it is less sweet than balsamic vinegar), and a hint of umami richness. It is most often known as Chinkiang or Zhenjiang vinegar. It is often prepared by mixing bacteria and acetic acid with glutinous rice, although it can also be made using wheat, millet, or sorghum. Black vinegar is quite versatile and reasonably priced.
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