Learn all about Chinese black rice vinegar, including its flavor, uses, buying tips and why Chinkiang vinegar is the variety used in most of my recipes.
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Pin ItMy mum, who is from Xi’an in northwestern China, loves vinegar so much that she adds it to almost everything. In our family kitchen, it’s used just as often as soy sauce, sometimes even more.
That’s why it has always surprised me that Chinese vinegar receives far less attention outside China. While soy sauce can be found in almost every supermarket, Chinese vinegar has only recently become more widely available.
One of the most essential seasonings in Chinese cooking, Chinese vinegar comes in many forms. Produced in different regions across China, it ranges in color from clear and pale yellow to reddish-brown and deep black. Rice is the most common base ingredient, but other grains such as sorghum, barley, wheat, and peas are also used.
Chinese rice vinegar is generally divided into three main types: black, white, and red. Of these, black rice vinegar is by far the most widely used in everyday Chinese cooking. If you’d like to bring more authentic Chinese flavors to your kitchen, this is the bottle I’d recommend starting with.
What is Black Rice Vinegar
Known in Chinese as 黑醋 (hēi cù), 香醋 (xiāng cù), or 陈醋 (chén cù), black rice vinegar is a broad category rather than a single product. It’s typically made from glutinous rice along with other grains such as wheat and bran. As a result, most traditional black rice vinegars are not gluten-free.
Different regions of China produce their own styles, including Chinkiang (Zhenjiang) vinegar, Shanxi mature vinegar, and Baoning vinegar. Although each has its own character, they generally share several characteristics:
- Deep brown to black color with a fluid consistency
- Pronounced acidity with a rich fermented aroma and subtle sweetness
- Lightly malty or smoky notes in some varieties
What I use in my kitchen
If you’re buying black rice vinegar for the first time, I recommend looking for Chinkiang (Zhenjiang) vinegar, 镇江香醋.
It’s the most widely available variety outside China and the type most Chinese recipes mean when they call for black rice vinegar. In fact, it’s the only black rice vinegar I regularly use and the one you’ll find in the vast majority of my recipes.
Originating from Jiangsu Province, it is produced by several reputable brands, including Gold Plum (金梅) and Hengshun (恒顺), both of which are reliable choices.
Substitutes
There is no true substitute for black rice vinegar. Its distinctive combination of acidity, aroma, and complexity is difficult to replicate with other vinegars.
- Balsamic vinegar is sometimes suggested because of its similar dark color, but I don’t recommend using it. It’s much sweeter and has a completely different flavor profile.
- Chinese white rice vinegar, Japanese rice vinegar, cider vinegar, and other light-colored vinegars can provide acidity, but they lack the depth and rich fermented aroma that make black rice vinegar unique.
If a recipe relies heavily on the flavor of black rice vinegar, the real thing is the only way to achieve the authentic flavor.
Usage
Black rice vinegar is remarkably versatile and can be used in many types of Chinese dishes, including:
- Dipping sauces: Mixed with garlic, sesame oil or chili oil for dumplings, pancakes and other savory snacks.
- Cold dishes: Used in dressings for salads and cold appetizers, such as Smashed Cucumber and Bean Jelly Noodle Salad.
- Noodle dishes: Adds a tangy kick and balances rich or spicy flavors, such as Biang Biang Noodles and Hot and Sour Noodle Soup.
- Soups: Provides the characteristic tangy flavor in classic dishes such as Hot and Sour Soup.
- Stir-fries: Adds acidity and depth to dishes such as Kung Pao Chicken and Garlic Sauce Pork.
- Braises: Balances richness and adds complexity to dishes such as Sweet and Sour Ribs.
Wei’s Pro Tip
Good to know
- Add towards the end of cooking to preserve its tangy flavor and aroma.
- Store in a cool cupboard with the lid tightly closed. Refrigeration is not necessary.
- Black rice vinegars are vegan, but most varieties are not gluten-free.
Other Rice Vinegars
White rice vinegar (白醋) has a lighter color and appearance than black rice vinegar. With its clean, sharp acidity, it’s commonly used in pickles (such as Overnight Pickled Vegetables), some sweet and sour dishes (such as Sweet and Sour Fish), and recipes where you don’t want the vinegar to darken the food. Japanese rice vinegar is usually the closest substitute.
Red rice vinegar (红醋) is less common outside China and rarely used in my recipes. Milder and slightly sweeter than black rice vinegar, it’s mainly associated with certain regional cuisines, particularly those of southern China.
Rice Vinegar vs. Rice Wine
Over the years of sharing Chinese recipes, I’ve noticed that rice vinegar and rice wine are sometimes confused. Despite their similar names, they are completely different ingredients.
- Rice vinegar is acidic and sour and is used as a seasoning to add flavor and balance to dishes.
- Shaoxing rice wine is an alcoholic cooking wine used to add aroma and enhance the flavor of meat and seafood.
- They cannot be substituted for one another.
Would I be able to utilize the black vinegar in creating a marinade for something as simple as chicken or pork with string beans in a spicy sauce?
Yes, you certainly can if you enjoy the flavour. It’s not a common ingredient for seasoning chicken or pork stir-fries with green beans, but there’s no rule against it. I’d suggest using it sparingly and adjust as needed.
I have a bottle of black rice vinegar ingredients that say water, vinegar, acidity regulator, caramel coulor, spice. Does this imply that the acidity relies on the added citric or acetic acid and the color is added along with the spice? It doesn’t seem authentic. What do you think?
From the ingredient list, it doesn’t sound like a traditional Chinese black rice vinegar. Authentic versions are made from ingredients like water, glutinous rice and wheat bran, then naturally fermented. Hope you’ll be able to find the right one.
Can you tell me what the vinegar is that you get on top of the dumplings at dim sum? And do you have a recipe here for it? Thanks!
Thanks for your question, Rossi! I’m not entirely sure which vinegar you mean. If you’re referring to the dipping sauce served with dim sum dumplings, it can vary depending on the type of dumpling and the restaurant. However, I have a blog post on Dumpling Sauces that you may find helpful