Zhenjiang Black Vinegar
これがないと始まらない！芳醇な香りとコクの中華黒酢
Description
One of China's four famous vinegars and an absolute essential for authentic Chinese cuisine. Made primarily from glutinous rice and fermented long-term, it boasts intense umami, amino acid depth, and a unique mellow aroma unlike Japanese vinegar.
Classification: Everyone, Condiment, Basic Seasoning, Vinegar, Black Vinegar, Jiangsu, Essential
Shops selling Zhenjiang Black Vinegar
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Glutinous rice
- Wheat bran
- Salt
- Sugar
Instructions
- [Typical Uses]
- Mix with julienned ginger as a dipping sauce for Xiaolongbao or dumplings.
- Add to Hot and Sour Soup for tartness and depth.
- Splash down the wok side at the end of stir-fries to bloom aroma.
- Use as a base for cold salad dressings.
Learn more Substitutes, pairings, tips
Key spices
Mellow tartness without a sharp bite、and deep amino acid umami
Substitutes at Japanese supermarkets
Can substitute with JP black vinegar, though aroma and depth differ slightly
Pairing
Xiaolongbao / Boiled Dumplings / Liangban (Cold Salads)
Trivia
Produced since the Qing Dynasty, it is loved in Chinese restaurants worldwide. The yellow label bottle (like the Hengshun brand) is the most famous.
Eating tips & etiquette
Used raw as a dip, or heated to evaporate the sharp acid leaving only mellow umami, making it highly useful as a secret stir-fry ingredient.
Allergen
Wheat