The Forktionary Angle
"The Umami Powerhouse of Chinese Cuisine"
Definition
A dark, aromatic rice vinegar from Zhenjiang, China, known for its deep, malty, and slightly sweet flavor. Essential in Chinese cuisine.
Common Usage
Dipping sauce, stir-fries, braised dishes, noodle soups
Fermentation Process
Aged for months or years from glutinous rice, wheat, and sorghum
Storage Tip
Store in a cool, dark place indefinitely once opened
Flavor Profile
The primary flavor notes for Chinkiang Vinegar are:
Malty
smoky
slightly sweet
tangy
umami
Chef’s Secret
A splash in marinades for red meat not only adds flavor but also tenderizes due to its acidity.
Best Substitutes
Balsamic Vinegar
for some dishes
Ratio 1:1
Rice Vinegar + a dash of soy sauce
for tang, less depth
Ratio 1:1
Buying Guide
Look for reputable brands like Gold Plum, available in Asian markets or international aisles.
