Shanxi Aged Vinegar
ガツンとくる強烈な酸味！中国一の黒酢
Description
The head of the Four Great Vinegars, alongside Zhenjiang. Made from sorghum and aged for years to decades. Its tartness is far sharper than Zhenjiang vinegar, delivering a massive punch to stir-fries and noodles.
Classification: Everyone, Condiment, Basic Seasoning, Vinegar, Black Vinegar, Shanxi, Four Great Vinegars
Shops selling Shanxi Aged Vinegar
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sorghum
- Barley
- Peas
- Bran
- Salt
Instructions
- [Typical Uses]
- Drench Northern noodles like Suan La Fen or sliced noodles to emphasize tartness.
- Use raw as a dumpling dip with garlic.
- Add to stir-fries to cut greasiness with strong acidity.
Learn more Substitutes, pairings, tips
Key spices
Choking sharp tartness and smoky depth from sorghum
Substitutes at Japanese supermarkets
Substitute with JP black vinegar (add rice vinegar if tartness is lacking)
Pairing
Sliced Noodles / Dumplings / Stir-fries
Trivia
'Chen' means aged. The unique aging process of 'sun-baking in summer, removing ice in winter' evaporates water, condensing the umami and acid to the limit into a pitch-black liquid.
Eating tips & etiquette
Shanxi locals love this so much they're said to 'drink it like water'. Because the acid is so sharp, distinguishing it from the 'mellow' Zhenjiang vinegar is basic authentic Chinese cooking.
Allergen
Wheat