Look for a bottle labelled Chinkiang or Zhenjiang vinegar, since these are the same product under two spellings, and are the classic style for dipping sauces and braises. It is dark, malty and less sharp than a Western black vinegar substitute.
Chinkiang vinegar is aged rice vinegar, similar in spirit to balsamic but distinctly different in flavour, with a smoky, slightly sweet edge.
What to check on the label
Chinkiang vinegar vs balsamic vinegar
| Vinegar | Base | Flavour |
|---|---|---|
| Chinkiang vinegar | Glutinous rice | Malty, smoky, mildly sweet |
| Balsamic vinegar | Grape must | Fruity, sweet, syrupy |
FAQ
Can I use balsamic vinegar instead?
In a pinch, mixed with a little soy sauce to bring back some savoury depth, though the flavour will be noticeably sweeter and less malty than the real thing.
What is Chinkiang vinegar used for?
Dumpling dipping sauces, braises, and drizzled over cold dishes and noodles for a tangy, savoury finish.
How long does it keep once opened?
A long time in a cool cupboard. Its acidity means it does not spoil quickly, though flavour is best within a year or so of opening.
Read more on what Chinkiang vinegar is, or use it in gyoza dipping sauce.
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- Chinkiang black vinegar. For dumpling sauce and braises.
