The more vinegar the better?

So did I... except it wasn't vinegar...

Peanut butter? I tend to use soy sauce, sesame oil, and black vinegar on my shrimp noodles.

My mom tried making black rice vinegar before, a really light vinegar. (Well, it was her first time.) Apparently it is similar to making rice wine, which she also makes, but with less yeast and I forgot what she did to the rice.....Maybe she toasted it.....

Anyway, she tried it, and I tried it. Slight smell of ethanol, but it seems to really clean your mouth, feels squeaky clean. (I am sure that you guys don't drink the stuff by the bottle....right?) I mean the ones you use as a condiment.

You guys know about drinking vinegar? Don't know other markets (well, I've found them in Asian markets here), but China have a lot of vinegars fit for drinking. Had this carbonated vinegar (I don't know the deal with it) in China couple of weeks before, and I really rather drink it than soda pop.

I don't know about drinking vinegar, but heard people do it. Vinegar is an acid....so I don't think drinking it (large amounts) makes your stomach any good

Dipping vinegar and drinking vinegar are different. Drinking ones are more diluted/less mature. (I don't know enough about making vinegar.) Vinegar may be acidic, but it is only part acid and that acetic acid was never a strong acid in the first place, so it wouldn't make your stomach any more acidic. Drinking vinegar has even less acetic acid so that you can actually drink it. Not all brands are created equal of course. Some are like soda, some are like wine, some are more or less apple syrup...

I don't do the dumpling w/ vinegar thing because I think it ruins the taste of the dumplings. I don't mind chicken w/ vinegar and garlic though.

Consumption of vinegar has one big benefit: it softens your bloodstream; salt hardens it.

But then overconsumption of vinegar would lead to your bloodstream too soft? Salt causes heart problems, I remember reading the newspaper if everyone in the world cut down their salt consumption it would lead to governments saving billions of dollars (USD) money.

Hm...perhaps I shall try drinking vinegar...and see how it compares to dipping vinegar.
Funny, I always thought dumplings with vinegar provided a bigger taste, even though I only do it sometimes.

Beats me....Maybe it would make your blood acidic? I think that is a busted myth also and I know for sure that eating meat would be a lot more effective at acquiring acidic blood.

What you say about salt is too true. People eat too salty!!! Salt and pepper is always just been one taste of many, best to try others.

When you try drinking vinegar, I'll tell you that there are true drinking vinegar and there are fake ones, which is dipping vinegar mixed with juice or syrup of some sort.

Lemon juice is more acidic than vinegar, but constant consumption of it causes no problems (it's good for scurvy prevention as a matter of fact), so drinking vinegar is a-OK.

sumdud said:

What you say about salt is too true. People eat too salty!!! Salt and pepper is always just been one taste of many, best to try others.

When you try drinking vinegar, I'll tell you that there are true drinking vinegar and there are fake ones, which is dipping vinegar mixed with juice or syrup of some sort.

Click to expand...

No offence to anyone, but because I live in an Asian district of Australia it seems most of the Chinese restaurants here have food that are really salty or add stronger flavouring, I've found that to be quite common with the Chinese as they enjoy stronger taste? Anyone noticed that as well?

There fakes??? How do I tell which from which other than drinking it?

Food in northern china is more salty, eastern china is more sweet, Southwestern china is more spicy, southern china(kantonese) is quite tasteless(well, less salt, less suger,no spice but ingredient in Cantonese cuisine is very important), according to my exp, most chinese restaurang in Europe is fake chinese food, in US/canada there is abit more like real chinese, but really more like chinese fastfood. Dunno about australia.

The fakes aren't like the stuff back in Cathay. They will cause no harm(Unlike the stuff up back in Cathay), they just aren't drinking vinegar made directly for drinking. All you have to do is read the ingredients. If you see something like "Apple Vinegar" and on the back it says "Apple juice, sweet rice vinegar", that's the fake stuff.

I don't think the Chinese are heavy salt users; a lot of times, on TV or in person, I see non-Asians(well, y'all know what I mean) cooking food with nothing but salt, pepper, sugar, and butter.

As for Chinatowns and Niu Che Shuis(My experience in Singapore was opposite though.... Stuff was rather bland...) and all the Chinese dominated districts around the world, I think the food is too salty because we don't have proper cooks: most are new immigrants. It's true for San Francisco at least, although there are exceptions. DO NOT USE SF CHINATOWN FOOD AS A STANDARD FOR CHINESE FOOD, PLEASE!!!!!
It's usually MSG, sugar, and oil here. Anyone from China will quickly freeze at the site of Chinese food here. So in the end, a lot of food are inappropriately tasted, and yes, they are edible.

Vinegar isn't used that often in restaurants here, however, except Hot N' Sour Soup. SF has 2 common types of Sweet N' Sour Pork/Chicken, neither have any sourness in them.

I've tried NorthWestern Chinese food in Guangzhou and their food was OMG-salty. (Very good load of spices but we are in the South....geez, how can they manage to eat so salty up there? Don't they get thirsty?)
Shanghai/Wu Cuisine is known to be heavy on the sauce and sweet.
As for food from my hometown, yes, we are one of the few provinces that does not use chili peppers (Except for chili sauce on the noodle.) We almost never use salt, especially when marinating....but can't you taste the soy? We do use a lot of sugar when marinating meats, however. It's bad for you to eat so heavy

I find alot of Chinese restaurants add heaps of soy sauce to their fried rice...which ruins the original taste.....its either soy sauce or salt in the restaurants that are here in Brisbane, Australia.