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Zhenjiang or Chinkiang vinegar is a rice-based black vinegar widely used in Chinese cuisine. It takes its name from the city of Zhenjiang in Jiangsu province.
A bottle of Zhenjiang vinegar. Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China. [2] The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor.
Zhenjiang is most famous for its fragrant black vinegar, called Zhenjiang vinegar. Chinese legend traces it to Heita, the son of Dukang, the supposed inventor of alcoholic beverages. Having forgotten about a vat of wine for 21 days, he found it had spoiled but now possessed a pleasant sour taste that could be used to complement foods. [17]
Vinegar, with its famously sour taste and sharp aroma, is a versatile kitchen star. It can flavor and preserve food, providing potential health benefits along the way.
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Baoning vinegar (保寧醋 or 保宁醋) from Sichuan is another famous example. Typically, black rice vinegar is made with black glutinous rice (also called "sweet rice"), although millet or sorghum may be used instead. It is dark in color, and has a deep, almost smoky flavor. In addition to Zhenjiang, it is also produced in Hong Kong.
Balsamic vinegar, combined with food, may slow down stomach enzymes for better digestion. The rest of the pack. Some findings suggest rice vinegar offers similar benefits. Fewer studies have ...
Zhenjiang Vinegar Culture Museum (Chinese: 中国镇江醋文化博物馆) is a museum dedicated to vinegar in Yicheng Subdistrict, Dantu District, Zhenjiang, Jiangsu, China. It is located in Zhenjiang, a city famous for its Zhenjiang vinegar. It is an AAAA Tourist attraction.
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