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Hengshun Zhenjiang Handcrafted Vinegar, 6 Year (Chinkiang Black Vinegar)
$18
Eastern’s China’s Famous Heritage Vinegar
Zhenjiang aromatic vinegar is one of China’s Four Famous Vinegars—along with Sichuan Baoning, Shanxi mature vinegar and Fujian’s Yongchun red vinegar—and the most well-known of the four outside China. It’s from Zhenjiang city—formerly romanized as Chinkiang—in the eastern province of Jiangsu, which is not far from Shanghai. The vinegar is still often called Chinkiang in the West.
Hengshun, established in 1840, is the major producer of Zhenjiang aromatic vinegar, having won numerous brand awards in China over the years. Zhenjiang black vinegar is officially called xiang cu, or aromatic vinegar, because compared to other types of vinegar it emphasizes its unique aroma.
It is all natural, fermented from glutinous rice and wheat bran in earthenware crocks—new crocks for supermarket versions and aged crocks with years of microbial growth for premium versions, specifically 6 years for this one, infusing it with the taste of the local terroir.
The label describes it as "sour but not astringent, fragrant and slightly sweet, dark and delicious." We agree! It is indeed dark and full-bodied and ever so sweet, a bit like balsamic vinegar, though it does not taste like balsamic and they do not make good substitutions for each other. Zhenjiang 6-year is designated a premium-grade vinegar with acidity of 6.4%.
Because Zhenjiang vinegar has been available in the U.S. much longer than the other famous vinegars, Chinese recipes written here usually specify it. However, the four famous vinegars all taste noticeably different from each other and from other Chinese vinegars, so ideally you’d match the vinegar with the specific regional Chinese cuisine you are cooking or the style and flavor profile of the dish.
Zhenjiang aromatic vinegar is all natural and completely hand-crafted. It is made from glutinous rice and wheat bran and goes through a 50-day, 40-step process before fermenting in aged earthenware crocks in a process perfected centuries ago.
As are the other famous heritage vinegars, it is made using solid-state fermentation, where the mash remains dense rather than diluted with water. This traditional method allows for slower enzymatic activity and more concentrated flavor development compared to modern, quick liquid fermentation systems.
History + Honors
Zhenjiang aromatic vinegar was first created in 1840 and quickly gained fame both domestically and internationally, first being exported in 1909. While Zhenjiang aromatic vinegar traces back only about two centuries, Zhenjiang’s vinegar-making industry goes back at least 1,400 years, to the invention and development of glutinous rice vinegar.
Zhenjiang aromatic vinegar is a China Time-Honored Brand and its brewing technique is designated National Intangible Cultural Heritage. It also has protected Geographic Indication and can be made only in Zhenjiang.
Compare To
China’s grain-based vinegars taste quite different from the West’s fruit and wine vinegars, and we don’t recommend a Western vinegar for Chinese dishes.
We carry three of the Four Famous Vinegars of China: Wheat-based Baoning Vinegar is bright and savory, while Zhenjiang Aromatic Vinegar, which is mostly glutinous rice, is fuller and slightly sweet, and sorghum-based Shanxi Mature Vinegar is the most intense.
Chinese recipes in English often call for Zhenjiang, aka Chinkiang, vinegar, since that was the best of what was historically available abroad. But now that other superior regional vinegars are available, it is possible to match the vinegar with the regional cuisine you are cooking. Or you might match the vinegar with the cooking technique, using the bolder vinegars for braises and longer cook times. More pragmatically, you can just choose a favorite, as the premium Chinese vinegars are mostly interchangeable in Chinese cooking when black vinegar is called for.
How To Use It
Zhenjiang vinegar is widely used in Chinese cooking, and many recipes call for it.
Seasoning and dipping: Use black vinegar to add tanginess and depth of flavor to dishes like dumplings, noodles and cold appetizers.
Stir-frying: Add black vinegar toward the end of stir-frying to preserve its flavor.
Soups and braises: Use black vinegar in soups or braised dishes to add a sour note. It can help balance the flavors in rich and hearty dishes.
Storage
Zhenjiang vinegar lore says its quality remains unchanged even after long storage and becomes even more aromatic and mellow. We have found this to be the case with all the heritage vinegars we carry, which never expire if stored properly away from direct light and heat.
Ensure the bottle or container is tightly sealed to prevent air from entering and oxidizing the vinegar. Proper sealing helps maintain its flavor and quality.
Dark sediment is normal. No refrigeration is necessary.
Nutrition Facts Servings: 41
Serv. size: 1 Tbsp (15g)
Amount per serving: Calories 5
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 90mg (4% DV), Total Carb. 1g (0% DV), Fiber 1g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 1g, Vit. D (0% DV), Calcium 0mg (0% DV), Iron 1mg (4% DV), Potas. 70mg (2% DV).
Note that this product carries a California Prop 65 warning for lead. California's lead threshold is orders of magnitude lower than the FDA's, which means this label is necessary for many products sold there. The California warning is specifically for pregnant women and infants who consume large amounts of the product each day, for example drinking vinegar as a daily beverage. The importer tells us that this vinegar actually has almost no traces of lead at normal consumption levels, but that they put the label on all products they sell in California to avoid the hassle of being targeted by activist lawyers. The warning is not applicable nationally or in any other state.
