<P> Rice vinegar is most popular in the cuisines of East and Southeast Asia . It is available in "white" (light yellow), red, and black varieties . The Japanese prefer a light rice vinegar for the preparation of sushi rice and salad dressings . Red rice vinegar traditionally is colored with red yeast rice . Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries . White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor . Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings . </P> <P> Malt vinegar made from ale, also called alegar, is made by malting barley, causing the starch in the grain to turn to maltose . Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged . It is typically light - brown in color . In the United Kingdom and Canada, malt vinegar (along with salt) is a traditional seasoning for fish and chips . Some fish and chip shops replace it with non-brewed condiment . </P> <P> According to Canadian regulations, malt vinegar is defined as a vinegar that includes undistilled malt that has not yet undergone acetous fermentation . It must be dextro - rotary and cannot contain less than 1.8 grams of solids and 0.2 grams of ash per 100 millilitres at 20 degrees Celsius . It may contain additional cereals or caramel . </P> <P> The term spirit vinegar is sometimes reserved for the stronger variety (5% to 21% acetic acid) made from sugar cane or from chemically produced acetic acid . To be called "Spirit Vinegar", the product must come from an agricultural source and must be made by "double fermentation". The first fermentation is sugar to alcohol and the second alcohol to acetic acid . Product made from chemically produced acetic acid cannot be called "vinegar". In the UK the term allowed is "Non-brewed condiment". </P>

Vinegar very commonly used in chinese food is actually