Made in Hong Kong. Sorghum and wheat have gone through long-term fermentation in the traditional brewing process.
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Made in Hong Kong.
This is brewed through labour intensive solid state fermentation method. The vinegar undergoes cycles of diurnal and seasonal aging over 700 days which matures it into a condiment with the most refined taste: it is rich and complex with a smoky aroma of roasted grain. Many consider this the finest variety of Chinese vinegar for dipping dumplings or as dressing for vegetables or meat.
Water, Sorghum, Wheat, Salt
Keywords / Suggested Usage:
Salad dressing, marinade, dip for deep-fried appetizers
Pat Chun Part Code: