Chinkiang vinegar
English
[edit]Etymology
[edit]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
[edit]- 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).