I occasionally come across recipes that call for rice vinegar, but don't specify which of the many varieties they mean.
Is there a "standard" or implied type of rice vinegar that should be used when a recipe simply calls for rice vinegar? Or is it assumed that the chef will be familiar with the flavor profiles of the dish they are trying to make and will be able to choose an appropriate rice vinegar by their own knowledge and discretion?
Some examples: http://www.lecremedelacrumb.com/slow-cooker-general-tsos-chicken/ http://onadimeandoutoftime.com/sweet-and-sour-chicken/ http://www.iwashyoudry.com/2015/07/27/asian-chicken-lettuce-wrap-spring-rolls/ https://food52.com/recipes/3869-chinese-roast-pork http://carlsbadcravings.com/asian-sweet-chili-sesame-chicken/ http://www.howsweeteats.com/2012/06/thai-crunch-chicken-salad/
I only have white rice vinegar and dark rice vinegar (Chinkiang vinegar)