What type of rice vinegar is more often used in Asian dishes?
All of your example recipes seem to be written from a Western POV. That being the case, all of those recipes seem to be calling for white or light, unseasoned rice vinegar, not Chinkiang AKA Chinese black vinegar. Someone writing a recipe for an American or British audience would not expect you to even know what Chinkiang is, and would ask for it specifically if it were expected.

The other type of rice vinegar that you might commonly see in a bottle on a typical Western shelf is one seasoned with sugar and salt, most particularly for use on rice for making sushi rice. These recipes are not asking for that either, just use your regular white rice vinegar.