1. As a Cooking Ingredient:
Stir-fries:
Add black vinegar towards the end of stir-frying to maintain its flavor and add a tangy kick.
Braised Dishes:
Black vinegar can be used in braised dishes like Chinese Braised Fish, where it helps to create a sweet and tangy sauce.
Soups and Broths:
A dash of black vinegar can be added to soups or broths to add a balanced flavour and acidity.
Noodle Dishes:
Black vinegar is often used in noodle dishes like Sichuan Jelly Noodles or Scissor-cut Noodles.
2. As a Dipping Sauce:
Dumplings:
Black vinegar is a classic dipping sauce for dumplings, often served with julienned ginger.
Salads and Appetisers:
It can be used in dressings for cold appetisers and salads, such as Wood Ear Salad or Sliced Pork Belly with Garlic Dressing.
Hot Pot:
Many people add black vinegar to their hot pot dipping sauce, along with sesame oil and garlic, to balance out the spiciness.
3. Other Uses:
Marinades: A small amount of black vinegar can be added to marinades to tenderise and flavour meat.
Salad Dressings: Black vinegar can be used to make salad dressings, especially when combined with other ingredients like sesame oil and ginger.
Pickles: Black vinegar can be used to make pickles, giving them a tangy flavour.
Tips for Using Black Vinegar:
Use it at the end of cooking:
Black vinegar's flavour can be lost when heated for too long, so it's best to add it at the end of cooking, especially in stir-fries.
Start with a small amount:
Black vinegar is very acidic, so start with a small amount and adjust to your taste preference.
Balance flavours:
Black vinegar can be used to balance sweet, salty, spicy, or bitter flavours in a dish.

Seasoning and dipping: Use black vinegar to add tanginess and depth of flavour to dishes like dumplings, noodles or cold appetisers