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Zhenjiang vinegar

Other than hot and sour soup, what are your favorite ways to use Zhenjiang vinegar?

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  1. ....this'll be interesting since I have no idea what Zhenjiang vinegar is :;-/

    1. I use it in a marinade for grilled pork chops. Combine couple tablespoons of vinegar with rosemary and Dijon mustard. Marinate for an hour or more, then grill,

          1. re: fldhkybnva

            appreciate that, thanks.
            there is a link that says to check seasoned rice vinegar.
            they're not the same correct.

            1. re: iL Divo

              Nope they are different. From what I understand, Zhengjian vinegar is from glutinous rice. Here's a nice link http://www.thekitchn.com/rice-vinegar...

              1. re: fldhkybnva

                The name on my bottle is Chinkiang vinegar, FYI.

                1. re: sweetpotater

                  Yeah, I've got a bottle of that brand. The Wikipedia link indicates that "Chinkiang" is not the current (pinyin) romanization of the original Chinese word. It really should be "Zhenjiang."

        1. I use it in salad dressing. I make a creamy Asian style dressing with black vinegar, mayo, soy sauce, sesame oil, garlic, a pinch of sugar. I make a salad with lettuce, lots of bok choy, scallions, colorful peppers and cubed chicken, top with the creamy dressing and sesame seeds. A riff on old school Chinese chicken salad. Tasty!

          1. When we are in Asia we always try to eat at Din Tai Fung. Their standard dipping sauce for the Xiao Long Bao is black vinegar, soy (sometimes sweet soy depending on the country) and thinly sliced ginger threads. Let the ginger marinate in the mixture for a bit and feel free to dip you dumplings and shumai. We make that mixture at home when we eat potstickers. Yummy!

            I also found a recipe for Dan Dan noodles that uses that vinegar. Also, very good.

            2 Replies
            1. re: rosepoint

              At least in Taiwan, I believe DTF uses Taiwanese black vinegar (similar style to Kong Yen black vinegar), which is not Zhengjian vinegar. Zhengjian vinegar is much more pungent than Taiwanese black vinegar.

              1. re: gyc

                Funny but that is the one place I haven't been yet to try DTF. We are going there in the Fall and I can't wait. I will make a note of the vinegar there and try to get some to bring home to compare to what I purchased in Hong Kong.

            2. Zhenjiang vinegar has a slightly woodsy and fruity flavor somewhere between balsamic vinegar and Worcestershire sauce. I regularly use it as a substitute for balsamic vinegar in marinades and sauces, but I'm thinking now that it might be interesting as part of the Worcestershire flavor for Japanese yakisoba, too.

              When it comes to traditional dishes, you'll find Zhenjiang vinegar and slivered ginger recommended as the dip for Shanghainese baozi (i.e. soup dumplings or sheng jian bao). Sometimes I'll use it instead of rice vinegar when I make the soy dip for regular pork dumplings.

              Zhenjiang vinegar also marries well with sesame/tahini so it is my preferred acid for sesame noodles and bang bang chicken. Other recipes will mellow the flavor of the vinegar by using it as the base for rich pork braises and I see it regularly used for the sweet and sour component of dishes like kung pao chicken and black vinegar pork.

              1. I wasn't familiar with the term "Zhenjiang," but that Wikipedia entry suggests that "Zhenjiang" is the more current (pinyin) romanization than the "Chinkiang" that is printed on the popular brand available in the US (see Wikipedia link for pic). So now I see! Sure, I've always got a bottle of that on hand. Anyway ...

                A common sauce for noodles and tofu involves Zhenjiang vinegar, chile oil, soy sauce and sesame paste. I guess I use it in that sauce a lot.

                1. Dan Dan noodles, Gong Bao Chicken from Dunlop.

                  1. Indispensable for Szechuan Cooking