Chinkiang vinegar

English Zhenjiang vinegar Alternative forms en Chinkiang vinegar Etymology From en zh 鎮江zh 香醋 or zh 鎮江zh 醋, using the old romanization Chinkiang instead of the modern romanization Zhènjiāng. Noun - An aromatic rice-based black vinegar produced in Zhenjiang, Jiangsu, China. en https://archive.org/details/martinyansinvita0000yanm/ 1999 w:Martin Yan Martin Yan's invitation to Chinese Cooking Singapore Bay Books 1-57959-504-9 229 https://archive.org/details/martinyansinvita0000yanm/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. en 2020 Pippa Middlehurst Dumplings and Noodles https://www.google.com/books/edition/Dumplings_and_Noodles/Z5rwDwAAQBAJ Hardie Grant Publishing 9781787135697 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 en Foods