what is chinkiang vinegar

Chinkiang vinegar, also known as Zhenjiang vinegar, is a type of vinegar made with glutinous rice that is very popular in Chinese cuisine. It is a rice-based black vinegar that takes its name from the city of Zhenjiang in Jiangsu province. The vinegar has a strong, harsh acidity combined with a unique aroma and flavor that is often described as smoky, tart, and slightly sweet. The extensive aging process of at least six months (or even up to one year) gives it a dark, full-bodied flavor. The primary producer of Zhenjiang vinegar is the Jiangsu Hengshun Vinegar Industry Company, which was established in 1840. The production of Zhenjiang vinegar begins when a vinegar pei mixture (wheat bran, rice hull, alcohol obtained from saccharification of glutinous rice, and vinegar seed from a prior batch) is poured into an urn until the urn is half-full. The mixture is kept warm for up to three days in summer and six days in winter. Chinkiang vinegar is used in a variety of Chinese dishes, such as dumplings, stir-fried cabbage, and chicken salad.