The three main types of rice vinegar (mi cù, 米醋) used in Chinese cooking are white rice vinegar, black rice vinegar (or Chinkiang Vinegar), and red rice vinegar.
In this article, we focus on Chinese black vinegar, also known as black rice vinegar, dark vinegar, Chinkiang vinegar, or Zhenjiang vinegar.
(For more info on the other two types, check out their individual articles: White Rice Vinegar & Red Rice Vinegar.)
What Is Chinese Black Vinegar?
Chinese black vinegar (zhènjiāng xiāngcù, 镇江香醋) is made from fermented black sticky rice or regular glutinous rice. It can also be made using rice in combination with sorghum and/or wheat.
Originating in the city of Zhenjiang in Jiangsu province, it is quite literally black in color and has a full bodied, malty, complex taste. It is mildly acidic, less so than a regular distilled white vinegar, with a faintly sweet flavor.
How Is It Used?
Chinese black vinegar is widely used in Chinese cooking for all types of cold appetizers, braised meats and fish, noodles and as a dipping condiment for dumplings.
It can be used to add acidity and sweetness to braised dishes like Chinese Braised Fish, where it cooks down to sweet black gold. It can also be used in dressings for cold appetizers and salads, such as our Wood Ear Salad, Tofu Salad, or Suan Ni Bai Rou (Sliced Pork Belly with Garlic Dressing).
It is also used as a classic dipping sauce for soup dumplings along with julienned ginger. It can add acidity to stir-fries as well, such as this Chinese Cabbage Stir-fry with Pork Belly.
When we’re too lazy to make a full on dipping sauce for dumplings, we drizzle black vinegar over dumplings as well. Some of us could even drink this stuff––lookin’ at you, Sarah!
Buying & Storing
Look for bottles with yellow labels marked Chinkiang Vinegar or Zhenjiang Vinegar at your local Chinese grocery store.
You may also be able to purchase it online, though it will be significantly more expensive (about double, or in some cases, triple the price). Store in a cool, dry place, like your pantry.
Substitutions for Black Vinegar
If you can’t find black vinegar, you can substitute white rice vinegar/rice wine vinegar, which is usually more readily available, even in regular supermarkets.
In a real pinch, you can substitute a bit of balsamic vinegar, though be careful because some balsamic vinegars can be very syrupy and sweet.
Our Favorite Dishes That Use This Ingredient:
- Shanghai Soup Dumplings
- Stir-fried Cabbage with Glass Noodles
- Suan Ni Bai Rou (Sliced Pork Belly with Garlic Dressing)
- Chinese Tofu Salad
- Wood Ear Mushroom Salad
- Chinese Cabbage Stir-fry
- Chinese Pickled Cucumbers
- Tiger Skin Peppers
If you have further questions about Chinese black vinegar, let us know in the comments––we try to answer every single one.
Ms says
Is Chinese black vinegar halal? I’m a moslem, so I always feel curious about it.
Sarah says
Hi there, I believe there are some certified Halal black vinegar brands available, particularly a brand called FengHe, out of Malaysia. I’m not sure about other brands, however.
Felecia says
What is seasoned aromatic vinegar? I bought some and it’s dark a little thick and more sweet
Kam says
Hello! I accidently bought (and opened) a bottle of diluted sweetened black vinegar instead of the usual black vinegar. From your expertise, what does it mean when it calls out “diluted?” Also, can you recommend any recipes that uses this sweetened version or is there anything I can do to make the sweetness more subtle and use it as a regular black vinegar? Thank you!
alice van leunen says
I just discovered that my black vinegar has an expiration date on the bottle. I wasn’t aware that vinegars had expiration dates. How important is that? I use it very infrequently and would like to avoid buying another expensive bottle if I don’t really need to….
Bill says
Hi Alice, if the vinegar was produced and imported from China, the date on the bottle is likely a production date, which is the standard in China.
Barbara says
Hi! I went to my local Chinese grocery store yesterday and bought some black vinegar and when I came home I realized it was mature vinegar rather than chinkiang vinegar. From what I could gather the main difference is that one is made with rice and the other isnt but I was wondering if there is a big difference in flavor? I plan on using it regardless bc I bought it so might as well but I was just wondering if in the future I should be more aware of which one I’m grabbing.
Michael says
Thank you very informative
Sarah says
You’re welcome, Michael!
Andreas says
I love the black vinegar, too. I use it for the smashed cucumber salad, the pickled cucumbers and of course the “鱼香” (Yu Xiang) style dishes which are a favorite of mine.
I once saw a Chinese couple in their twenties carry half a dozen of those bottles out of the grocery store. I still sometimes regret not asking them what they where up to :-)
Sarah says
Haha I wonder what they were up to also!
Amy says
There is a dish made of boiled eggs, pigs feet, and ginger braised in dark vinegar, usually made when a baby is born. It’s made in huge batches, and given to family and friends. Maybe they were making that. Or, is that a different vinegar?
Judy says
Hi Amy, you will need sweetened black vinegar for the dish that you are talking about.
Andreas says
hmm.. maybe you could post a recipe Judy? After all, if I understand the other pork feet recipe correct eating them is almost as good as drinking from the fountain of youth. In the worst case my belly will become nice and round ;-)
Judy says
Ok, will do it soon :-)
John Taylor says
Its lovely on fish and chips too.
Sarah says
Interesting! Will have to try that some day instead of the malt vinegar!
Davis says
This stuff is so versatile and so good. I have two bottles on hand at all times.
Sarah says
Haha love it, Davis!
Ton says
Absolutely true… I start using the chinkiang for chicken kung pao sauce but it has become an ingredient that I use often in sauce for dumplings or gyoza
Soy … I use ketjap manis
Chinkiang
Honey
Hot sauce
Some water
Ton
Sarah says
Thanks for sharing, Ton