Zhenjiang Vinegar (Black Rice Vinegar)
ツンとしない！中華料理の味の輪郭を決める魔法の黒酢
Description
One of China's Four Famous Vinegars. A pitch-black vinegar made from glutinous rice and aged extensively. Lacks the choking sharpness of Japanese vinegar, offering deep umami and sweetness.
Classification: Everyone, Condiment, Essential Vinegar, Mellow Acidity
Shops selling Zhenjiang Vinegar (Black Rice 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
- [Authentic Usage]
- (Dumpling Dip) When eating boiled dumplings or Xiao Long Bao, do not use soy sauce; pour 'only Zhenjiang Vinegar' into a dish and add julienned ginger to dip.
- (Stir-fries) In dishes like Sweet & Sour Pork, drizzle
- tbsp around the wok's edge right before turning off the heat to burn off the sharpness and leave only a rich aroma.
- (Flavor Changer) Add a few drops to noodles or shark fin soup mid-meal to drastically tighten the flavor and explode with premium umami.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid richness and aged aroma
Substitutes at Japanese supermarkets
Japanese Black Vinegar (but acidity is sharper)
Pairing
Boiled Dumplings / Xiao Long Bao / Hot & Sour Soup
Trivia
[Trivia] When making Chinese food from a recipe calling for '1 tbsp vinegar', swapping Japanese grain vinegar for this instantly elevates the dish to restaurant-quality.
Eating tips & etiquette
[Unique Eating] In authentic Chinese restaurants, soy sauce is often absent from the table, but this 'Black Vinegar' is absolutely always there. Splashed on everything to change flavors.
Allergen
Wheat