Originally Posted by
lin821
twebst mentioned Chinese vinegar. Do you mean the white one or black kind? Either way, I am not sure that's a good idea.
First, not every Chinese dish will go well with vinegar. Adding vinegar may ruin the dish. Secondly, generally speaking, for a Chinese cook, when s/he finishes cooking one dish, it means this dish is "done" with all the flavors. If the guests (or customers) start sprinkling more salt (soy sauce..etc), it makes the cook feel sort of "incompetent", not doing her/his job. Some people will take it as an insult.
ps. I am a Taiwanese and I cook. I am just sharing my cultural "flavors" here. 
I mean the black one, but I believe white could work. I learned the trick in a Szechuan restaurant in Sydney of all places. It is the only time I have ever had anything that was too hot. It was actually the cook who came out with the vinegar and suggested using it. But I guess it could be taken the wrong way. I just will hope my luck contniues to hold and be careful when ordering down under.