Zhenjiang (Chinkiang) black vinegar
A Chinese black vinegar of fermented glutinous rice, dark brown, with a mild acidity and a malty-woody taste, as a dipping sauce for dumplings and in wok stir-fries.
Zhenjiang (Chinkiang) black vinegar is a Chinese black vinegar of fermented glutinous rice (sometimes with wheat, barley, sorghum), dark brown, almost black, with a mild acidity, a malty-woody taste, a light sweetness and umami, recalling balsamic. It is served as a dipping sauce for xiaolongbao and gyoza dumplings, added to sweet-and-sour sauces, wok stir-fries, hong shao braised ribs and salads.
Recipes with this ingredient
Crab steamed with Zhenjiang vinegar and ginger is a refined dish of Chinese cuisine that harmoniously combines delicate aromas and rich flavors. Zhenjiang vinegar, known for its velvety acidity, adds depth to the crab's taste while ginger refreshes and softens it. Traditionally served in cold weather when seafood is most juicy and tender, the recipe's origins trace back to ancient China where steamed dishes were valued for their naturalness and purity of flavors. This cooking method preserves the natural sweetness of crab meat, making it especially tender. Served with aromatic vinegar sauce and pieces of ginger not only highlights gastronomic nuances but also improves digestion. This dish is perfect for festive lunches and dinners, offering exquisite pleasure to lovers of Eastern cuisine.
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