Chinkiang vinegar

English

Etymology

From Chinese 鎮江／镇江 (Zhènjiāng)香醋 or 鎮江／镇江 (Zhènjiāng)醋, using the old romanization Chinkiang instead of the modern romanization Zhènjiāng.

Noun

Chinkiang vinegar

1. An aromatic black vinegar produced in Zhenjiang, Jiangsu, China.
   • 1999, Martin Yan, Martin Yan's invitation to Chinese Cooking‎^[1], Singapore: Bay Books, →ISBN, page 229:

     Chinese black vinegar is made by fermenting a mixture of rice, wheat, and millet or sorghum. It has a smoky, somewhat sweet flavor when compared to regular white distilled vinegar, which is more tart and lighter in body. A popular black vinegar is Chinkiang vinegar, produced in Eastern China near Shanghai.

   • 2020, Pippa Middlehurst, Dumplings and Noodles‎^[2], Hardie Grant Publishing, →ISBN:

     If you can't find it, substitute with a quarter of the amount each of red wine vinegar and balsamic vinegar (4 tablespoons of Chinkiang vinegar thus equates to 1 tablespoon each of red wine vinegar and balsamic vinegar).

References

• [3]