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

Dan Dan NoodlesHot and Sour SoupPork and Napa Cabbage Jiaozi (Boiled Dumplings)Kung Pao ChickenVelvet Beef with Charred BroccoliDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteCrispy Dan Dan Rice-Paper DumplingsSichuan-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 CupsSichuan Chili-Oil Pelmeni

Updated 2026-10-10