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Sauces, pastes & condiments · Vinegars

Chinese black vinegar

Dark, malty Chinese vinegar aged from glutinous rice and grains; the dipping vinegar for dumplings.

Also called: chinkiang vinegar, zhenjiang vinegar, chinese black rice vinegar, chencu

A kind of vinegar

14 recipes with it

What it is

Chinese black vinegar, best known as Chinkiang (Zhenjiang) vinegar, is brewed from glutinous rice, often with wheat bran and barley, and aged until almost black. It is mellow, slightly sweet and smoky, closer to a light balsamic than to sharp white vinegar. Shanxi aged vinegar is a stronger, more sour northern style.

How it’s used

  • Dipping sauce for dumplings and xiaolongbao (with ginger)
  • Hot and sour soup
  • Sichuan cold dishes and smashed cucumber
  • Braises and sweet-and-sour pork
  • Noodle dressings

Characteristics

Taste
Mellow sourness with malty, smoky and slightly sweet notes.
Aroma
Malty and slightly smoky.
Appearance
Very dark brown to black.
Sold as
liquid, fermented
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked

Storage

Pantry-stable. Keeps well sealed in a cool cupboard.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Usually contains wheat and/or barley (gluten); check the label.

Nutrition per 100 g

Energy
88 kcal
Protein
0.49 g
Carbohydrate
17.03 g
Fat
0 g
Fibre
— g
Sugars
14.95 g

USDA FoodData Central: Vinegar, balsamic (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with chinese black vinegar

See all 14

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