Rice vinegar, or 'mǐ cù', is a mild, slightly sweet vinegar made from fermented glutinous or non-glutinous rice. The character 米 (mǐ) means 'rice', indicating the primary ingredient, while 醋 (cù) means 'vinegar'—a sour liquid condiment produced through acetic fermentation. Together, they form a compound noun specifying the type of vinegar by its base grain.

This vinegar is widely used in Chinese cooking for dressings, marinades, dipping sauces, and pickling. It has a lighter color and gentler acidity than black vinegar or white distilled vinegar, making it ideal for delicate dishes like cold tofu, cucumber salads, or dumpling dipping sauces. Regional varieties exist—such as Zhenjiang rice vinegar—but all share the core production method of rice fermentation. It’s also valued in traditional food culture for its digestive properties and subtle umami depth.