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Black vinegar is a staple ingredient in Chinese cuisine and is ideal for fatty, plush dumplings. Made with a combination of fermented glutinous rice, millet, and wheat, you can expect an earthy and smoky umami flavor from black vinegar.
Chinese black vinegar is a favourite ingredient of many Asian cooks. It adds a sweetish sour note to dishes. Here's our definitive guide on using this Chinese staple ingredient and our favourite dipping sauce recipe.
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar (simplified Chinese: 山西老陈醋; traditional Chinese: 山西老陳醋; pinyin: lǎo chéncù) from the central plains of Northern China, particularly in the Shanxi province (Shanxi mature vinegar). [1]
Chinese black vinegar, or Chinkiang vinegar (zhènjiāng xiāngcù, 镇江香醋), is made from black sticky rice. Find out more about how its used in Chinese cooking.
A staple ingredient in China, this black vinegar is an ingredient that can transform your Asian cooking. It also makes a killer dipping sauce, as it’s got a delightful tangy, acidic and sweet flavour. But what exactly is chinkiang vinegar, also know as zhenjiang vinegar? And how on earth can you use it? Let’s do a deep dive!
Chinese black vinegar, a culinary masterpiece with a history spanning centuries, is a dark, complex, and aromatic condiment that has become an indispensable ingredient in Chinese cuisine. Its distinct flavor profile, characterized by a harmonious blend of sweetness, acidity, and umami, has captivated taste buds around the world.
Chinese black vinegar, also known as Zhenjiang vinegar or Chinkiang vinegar, is a type of vinegar made from fermented rice, wheat, barley, or sorghum. It has a dark, almost black color and a complex flavor profile that is both tart and slightly sweet.
Chinese black vinegar has a complex depth of flavor you won’t find in other types of vinegar. It’s less tangy than rice vinegar and less sweet than balsamic vinegar. But it also has more umami flavor than your average vinegar.
Chinese black vinegar is commonly applied in various Chinese cooking, such as noodles, braised fish and meats, and cold appetizers. It is also a typical sauce for dumplings. Chinese chefs also use black vinegar for the iconic Chinese Braised Fish for extra sweetness and acidity.
Black vinegar is a dark-colored vinegar that originated in China and is also made in Taiwan, Korea, and Japan. It has also been adopted and is used in countries like Singapore, Indonesia and Malaysia where there are a lot of Chinese immigrants.