Zhenjiang, Jiangsu Province — Tang dynasty origin
Zhenjiang (Chinkiang) black rice vinegar from the Hengshun company is China's most prestigious cooking vinegar — made from glutinous rice through a two-stage process: alcoholic fermentation followed by acetic acid fermentation, then aged in clay jars. The result is deeply coloured, mildly acidic, with wine-like fruity complexity. Essential for Shanghainese red braising, Sichuan cold dishes, and northern Chinese noodles.
Mildly sour with wine-fruity depth; slightly sweet; dark caramel colour; complex without overwhelming — the gentlest of China's major vinegar traditions and the most versatile for cooking
{"Two-stage fermentation: alcoholic (saccharification by qu followed by yeast) then acetic (Acetobacter bacteria)","Aging in clay jars develops complexity and mellows the raw acidity — minimum 3 months for commercial; 6–12 months for premium","Colour from glutinous rice — not caramel added; the dark colour is natural from the fermentation process","Acidity: 5–6% — noticeably less sharp than white rice vinegar (6–8%)"}
{"Hengshun brand is widely available globally — the red cap 'Zhenjiang Aromatic Vinegar' is the standard product","Use in cold dishes just before serving — the volatile aromatics dissipate with prolonged heat","The combination of Zhenjiang vinegar + sesame oil is one of Chinese cuisine's most essential flavour pairings — use together frequently"}
{"Substituting regular dark soy sauce for colour and balsamic for acidity instead of Zhenjiang — the specific fermented rice character is irreplaceable","Using Zhenjiang vinegar in place of rice vinegar — the flavour is too complex for preparations needing bright, sharp acidity"}
Land of Plenty — Fuchsia Dunlop; Every Grain of Rice