Chinkiang vinegar, also called black vinegar, is a dark, malty Chinese rice vinegar with a deep, slightly smoky, mellow sourness, less sharp than Western vinegars. Named after the city of Zhenjiang (formerly Chinkiang), it’s a staple in Chinese cooking and dipping sauces.
What it tastes like
Chinkiang vinegar has a rounded, almost sweet sourness with malty, slightly smoky notes, closer to a mild balsamic than to white or rice vinegar. It’s dark brown to black in colour and much less acidic-tasting than clear vinegars.
How to use it
- As a dipping sauce for dumplings, often mixed with a little soy sauce and chilli oil.
- Drizzled over cold noodle dishes and salads.
- Added to braises for a subtle depth and balance against rich, fatty ingredients.
FAQ
Can I substitute balsamic vinegar for Chinkiang vinegar?
A mix of balsamic and rice vinegar gets reasonably close, since balsamic alone is usually sweeter and thicker.
Is Chinkiang vinegar the same as rice vinegar?
No. Standard rice vinegar is clear or pale and much sharper; Chinkiang vinegar is dark, aged, and mellower.
Where can I buy Chinkiang vinegar in the UK?
Chinese supermarkets and larger Asian grocers usually stock it, often labelled as black vinegar.
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Related reading
- Best Rice Vinegar for Sushi and Stir-Fries.
- Pork and prawn siu mai to try it as a dip.
