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.
I really enjoy your web site, The Woks of Life. It’s full of great recipes and full of information on Chinese condiments and other products.
I’m going to cook your Sweet and Sour Pork Chops and I have a quick question pertaining to Black Vinegar. The only Black Vinegar I found in the market is Koon Chung “Diluted Black Vinegar” with 2% acetic acid. I see the Chinkiang Black Vinegar is 5% acetic acid. Do I have to make an adjustment when using the Diluted Black Vinegar?
Hi Dave, you can use them interchangeably, and then add a little more to taste if you like!
Hi there! I just found your site, and it’s awesome.
Question, could you use Chinese Black Vinegar in your hot and sour soup recipe? I have a large bottle and was trying to think of other recipes I could use it in. Thanks!
Hi Sarah, I wouldn’t use black vinegar in that soup, but we have lots of recipes to use it in: https://thewoksoflife.com/?s=%22black+vinegar%22
Zhenjiang vinegar is not synonymous with Chinese black vinegar as you say. It is only one type of black vinegar, albeit a highly regarded one.
Shanxi Aged vinegar is also popular and in Sichuan, Baoning vinegar is standard.
You’re right! Thank you for these notes!
Do you have a recipe for black vinegar and pig knuckles or pig feet? My mom used to make this and it’s so delicious. Thanks
Yes, Mae! Here’s our recipe: https://thewoksoflife.com/cantonese-pork-knuckles-ginger-vinegar/
Do you have any information on vinegar production? I am interested in making my own but finding any information has been elusive.
Hi there, we don’t have much information on the actual process of making this vinegar! It’s not something that home cooks often make themselves.
Zhenjiang Vinegar (Chinkiang) (镇江醋) is not synonymous with black vinegar as you imply. Zhenjiang Vinegar is just one type of black vinegar. Shanxi Aged Black Vinegar (山西陈醋) is also well known. Then there is Baoning Vinegar保宁醋）from Sichuan
Thanks for sharing that, Ken. On our blog, when we call for “Chinese black vinegar,” we are generally calling for Zhenjiang black vinegar.
Another vinegar query!: Is Pat Chun black rice vinegar similar to Chinkiang vinegar?
Hi Emily, I believe Pat Chun is a brand from Hong Kong. If you’re talking about their flagship product, a sweetened vinegar sauce, I don’t think it’s quite the same. We aren’t super familiar with their product line, but there are different types of black rice vinegars.