Chinese black vinegar (Chinkiang)
A dark vinegar made from rice and grain, with a mellow, slightly sweet and malty sour taste.
At a glance
- Chinese: 鎮江香醋 / 黑醋 (Mandarin Zhènjiāng xiāng cù). Cantonese reading not checked yet.
What it is
A dark vinegar made from rice and grain, with a mellow, slightly sweet and malty sour taste. Chinkiang is the best-known kind.
How we use it
A splash in sweet-and-sour sauces and braised wings, or in dipping sauce for dumplings.
Where to find it in Hong Kong
Supermarkets and Chinese grocery shops.
Substitutes
Balsamic vinegar with a pinch of sugar is the common swap. Plain rice vinegar is sharper and lighter.
Dishes here that use it
Sources
Facts on this page come from these pages. We have summarised them in our own words.