Pat Chun Black Rice Vinegar is brewed from traditionally fermented rice vinegar with spices. The product is ideal for balancing the sourness in ginger stew and softening pork knuckles. It adds flavour to marinades and reduces astringency. It is a good alternative to rice vinegar for braising pork and excellent for seasoning and marinating meat.Product of Hong Kong【廚職背遊梁芷靈 BackpaCooking】影片介紹 立冬3餸1薑茶｜甜醋排骨｜豬腳薑｜甜醋薑茶： https://www.youtube.com/watch?v=LZuRHgbVzHg
