Chinkiang black vinegar is a dark, malty Chinese vinegar with a mellow sourness. It takes its name from the city of Zhenjiang, formerly spelled Chinkiang, and it is a standard ingredient in Chinese dumpling dips and braises.
Where to find it
It sits in the Chinese section of the world food aisle, near soy sauce and Shaoxing wine. Larger supermarkets stock it more often now, but a Chinese grocer still offers the widest choice of brands and grades.
Buying online makes sense if you use it regularly. It keeps well in a cupboard once opened.
Check the label
Look for Chinkiang or Zhenjiang on the bottle. Some products labelled simply black vinegar are balsamic style sauces, which taste different. Genuine Chinese black vinegar is made from glutinous rice, and it has a rounder, less sharp taste.
How to use it
The classic use is a dip for soup dumplings and other dumplings, mixed with finely shredded ginger. A splash added near the end of a braise gives depth to a rich dish such as pork belly. It also works in stir fry sauces, where it adds acidity and a malty note.
Balsamic vinegar can stand in for it in a pinch. It gives colour and sweetness, but it lacks the savoury depth of the Chinese original.
Storage
Keep the bottle in a cupboard. It does not need the fridge.
For dishes to try it with, see our mapo tofu recipe and dan dan noodles. For another Chinese condiment, read our oyster sauce guide.