Description

Chinkiang vinegar is a type of Chinese black vinegar. It is made from various grains and is aged until the colour turns dark brown or inky black. It has a rich, pungent, and tart flavour, sometimes with a hint of sweetness. It has a fermented malty taste and woody character that distinguish it from the light-coloured and fruity rice vinegar.

It can be used to add acidity and sweetness to braised dishes, as dressings for cold appetizers and salads, as a classic dipping sauce for soup dumplings along with julienned ginger or it can add acidity to stir-fries as well.