Chinkiang black vinegar is a traditional Chinese condiment made from fermented black rice. It has a deep and complex flavor that is sweet, full-bodied, earthy, and rich. It is comparable in flavor to an unsweetened balsamic vinegar. Chinkiang is widely used in a Chinese cuisine to flavor cold appetizers, add color and flavor to braised meats, and as a dipping sauce for soup dumplings.
Uses: Mix 2 parts vinegar, 1 part soy sauce, and ginger to taste to make a dip for soup dumplings or gyoza. Add a dash of vinegar to your soups, dressings, and marinades to add subtle notes of balance and flavor.