Chinese black vinegar (Chinkiang vinegar)

鎮江香醋 zhènjiāng xiāngcù

Flavor and role

A black Chinese vinegar made from glutinous rice and bran, with a deep, almost smoky, mellow acidity.

Typical dishes and uses

Ginger vinegar dip for xiaolongbao, hot and sour soup, kung pao chicken, cold appetisers

Substitutes

1 tbsp black vinegar = 1/2 tbsp balsamic vinegar + 1/2 tbsp rice vinegar + a few drops of soy sauce.

Storage

2 years or more in a cool place at room temperature, even after opening.

Main countries

China

Used in this book

Bak Chor MeeDan Dan NoodlesHot and Sour SoupPork and Napa Cabbage Jiaozi (Boiled Dumplings)Kung Pao ChickenCold Sesame-Peanut NoodlesXiaolongbao (Shanghai Soup Dumplings)Yuxiang Eggplant (Fish-Fragrant Aubergine)Sichuan Doubanjiang Adjapsandali (Georgian × Chinese)House Sambal Bak Chor Mee with Lard CrispsBak Chor Mee Mazesoba (Singaporean × Japanese)Bak Chor Mee Potstickers with Black Vinegar Chilli DipVelvet Beef with Charred BroccoliDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteCrispy Dan Dan Rice-Paper DumplingsSichuan Peppercorn Fårikål (Norwegian × Chinese)Sichuan-Style Hot and Sour Soup with ShrimpHot and Sour Fried RiceMala Japchae (Sichuan-Spiced Glass Noodles)Hand-Rolled Three-Treasure Jiaozi with Sizzling Chili DipVelvet Kung Pao Chicken, Restaurant StyleKung Pao Chicken Tacos with Lime SlawKung Pao Popcorn Chicken CupsLion's Head Meatball Bao with Sesame Napa SlawScallion-Sesame Msemen with Ginger-Soy Dip (Moroccan x Chinese)Extra-Juicy Hand-Chopped Pork NikumanSichuan Chili-Oil PelmeniSichuan Shredded-Chicken Cold Noodles with Homemade Sesame PasteCrab and Pork Xiaolongbao with Pork-Skin Aspic (18 Pleats)Spicy Sesame Soup Dumpling Bowl with Bok ChoySizzling Claypot Yuxiang EggplantYuxiang Eggplant Spaghetti with Basil and Parmesan (Chinese × Italian)Crispy Baked Yuxiang Eggplant Fries with Chilli-Garlic Glaze

Updated 2026-10-10