Chinese black vinegar (醋) is one of the most important souring agents in Chinese cooking — the best, Zhenjiang香醋 from Jiangsu, is considered so fine it is served alongside fine sashimi in Japan.
What Makes It Special
Unlike Western vinegars made from a single ingredient, Chinese black vinegar is made from rice, wheat, and sometimes sorghum, fermented for months or years in clay pots. The result has layers of sweet, sour, and umami notes.
Chinkiang Vinegar (镇江香醋)
The most famous Chinese black vinegar — aged for at least 6 months, rich and complex with sweet undertones. Ideal for dipping and finishing.
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Uses
Dumpling dipping sauces (with soy sauce and ginger), braised dishes, cold noodle dishes, and as a finish for soups and stir-fries.
Explore more Chinese condiments in our Chinese Food Complete Guide.
