Brewed from traditionally fermented rice vinegar with spices. Ideal for balancing the sourness in ginger stew and softening pork knuckles together with Pat Chun Sweetened Vinegar Sauce. It adds flavour to marinades and reduces astringency, a good alternative to rice vinegar for braising pork and excellent for seasoning and marinating meat.
Rice Vinegar, Caramel Colour (E150a), Spices, Glutinous Rice, Salt
COUNTRY OF ORIGIN
Product of Hong Kong