I've got a bottle of Chinkiang vinegar; last night, when I grabbed for it to add to the stir fry I was in the midst of, it had completely dried up! In 40 years of wokkery, this is a first. Can it be revived? My first thought was to start adding water a bit at a time until it reverted to its former thick-but-still-pourable state. It's not like there aren't a plethora of oriental markets nearby, but it seems wasteful just to toss it. Gold Plum brand, if it matters.