Chinkiang vinegar
镇江香醋 · Zhènjiāng xiāngcù (pinyin)
A dark, mellow black vinegar named for Zhenjiang, made from glutinous rice and used as a dumpling dip and in sauces; also spelled Zhenjiang.
What it means
Chinkiang vinegar, now more often spelled Zhenjiang vinegar (镇江香醋, Zhènjiāng xiāngcù, 'Zhenjiang aromatic vinegar'), is a black vinegar based on glutinous rice. Wikipedia describes a complex, mellow flavor, and The Chopping Block describes umami, smokiness and sweetness with balanced acidity.
It is traditionally aged in clay pots. Wikipedia gives minimum aging of 180 days for the 'fragrant' grade and 365 days for the 'mature' grade, and says the name is protected as a geographical indication, with production limited to the Zhenjiang region.
Cooks use it in dumpling dips, noodle sauces, hot and sour soup and stir-fries. The Woks of Life suggests serving pan-fried dumplings with Chinese black vinegar, and the yuxiang sauce on Omnivore's Cookbook includes it.
A common mix-up
Black vinegar is a family. Wikipedia says Chinese black vinegars can be made from glutinous rice, sorghum, millet or wheat, and Zhenjiang is one regional kind.
Questions people ask
Is Chinkiang vinegar the same as Zhenjiang vinegar?
Yes. The Chopping Block lists Chinkiang as another name for Zhenjiang vinegar, which is named for the city where it is produced.
What do you dip dumplings in?
The Woks of Life suggests Chinese black vinegar or its own dumpling sauce recipe. Dips vary by restaurant, so ask what is served with your order.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.