salgud wrote:
>
> I've also cooked Sweet & Sour Chinese dishes for over 30 yrs. Still a
> favorite. Not as sweet as you get in most Chinese restaurants, somewhat
> tart. Which is exactly how I like it (and how, I'm told, it's done in
> China). Guess what makes it sour? Malt Vinegar. [snip]

Malt vinegar is good for sweet & sour. Have you tried Chinkiang black
vinegar? It's even better, I think. -aem