Made from rice vinegar, sugar and a subtle blend of spices such as mandarin zest and cloves, it offers a perfect balance between sweetness and acidity. Its delicate flavor makes it an essential ingredient for preparing sweet and sour dishes, marinades, sauces and many traditional Chinese recipes. Naturally fragrant and free from preservatives and artificial colorings, it brings an authentic touch to your Asian cooking.

Tasting notes

The Pearl River Bridge sweet vinegar has a beautiful amber-brown color and a slightly syrupy texture. Its aroma blends the sweet notes of fermented rice with delicate scents of candied mandarin and spices. On the palate, the balance between sugar and acidity is remarkable: the sweetness settles in first, quickly supported by a light acidity that brings freshness and length. The spiced notes remain discreet and elegant, offering an indulgent finish that pairs perfectly with both meats and vegetables or sauces.

How to use Pearl River Bridge sweet vinegar?

Highly appreciated in traditional Chinese cuisine, Pearl River Bridge sweet vinegar is particularly versatile.

It can be used to:

• Prepare an authentic sweet and sour sauce for pork, chicken or fish.

• Make marinades to tenderize meats while giving them a delicately sweet flavor.

• Season stir-fried vegetables in a wok or marinated vegetables.

• Serve as a dipping sauce alongside Chinese dumplings, steamed buns or spring rolls.

• Add an original touch to an Asian vinaigrette or a crunchy salad.

• Prepare the famous sweet vinegar pork knuckle, a traditional specialty from southern China.

Recipe: Sweet and sour pork with Pearl River Bridge sweet vinegar

Ingredients (serves 4)

• 500 g pork shoulder, cut into pieces

• 4 tablespoons of Pearl River Bridge sweet vinegar

• 2 tablespoons of ketchup

• 1 tablespoon of light soy sauce

• 1 tablespoon of sugar (optional, to taste)

• 1 red bell pepper

• 1 green bell pepper

• 1 onion

• 200 g pineapple pieces

• 2 tablespoons of oil

• 1 teaspoon of cornstarch dissolved in a little water

Preparation

1. Brown the pork pieces in oil until nicely golden.

2. Add the onion and bell peppers cut into pieces, then stir-fry for a few minutes.

3. Add the ketchup, soy sauce and Pearl River Bridge sweet vinegar.

4. Add the pineapple pieces and simmer for 5 minutes.

5. Pour in the dissolved cornstarch to obtain a glossy and slightly coating sauce.

6. Serve immediately with jasmine rice or Cantonese rice.

Thanks to its balance of sweetness, acidity and spices, Pearl River Bridge sweet vinegar brings to this recipe all the authenticity of Cantonese flavors and elevates homemade sweet and sour dishes.