Chinkiang Black Rice Vinegar, 550ml
Description
Chinkiang black rice vinegar is made from fermented glutinous rice. There are two types, unsweetened and sweetened.
Also known as Zhenjiang black rice vinegar, this sweetened Chinkiang black rice vinegar is from the eastern Chinese city of Zhenjiang, or Chinkiang.
Expect complex, smoky notes – making it a great addition to dipping sauces or braised meat dishes and a good way to lift a noodle broth.
The acidic yet slightly sweet vinegar is great for cutting through fatty or meaty dishes and a little splash will transform wonton dishes, soups and noodles.
Please note that the brand of the product may vary.
Ingredients: Water, glutinous rice, wheat bran, salt, sugar.
Allergy advice: for allergens, see ingredients listed in bold.
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Origin: China
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Size: 550ml
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Best before: 28 August 34
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SKU: ID0030
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Minimum shelf life: 5 months
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Categories:
Asian Store-Cupboard Staples Bestsellers Chef Top Picks Chinese Food & Ingredients Foodservice Oil, Vinegar & Dressings Olia Hercules' Top Picks Rice Vinegar Vinegar
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
FAQs
Is Chinkiang vinegar the same as black vinegar?
Chinkiang vinegar and black vinegar are the same. The earthy, smoky vinegar has a black hue, hence the name.
What do you use Chinkiang vinegar for?
Chinkiang vinegar is an essential ingredient in Chinese cooking. With balanced acidic and sweet notes, the vinegar cuts through the richness of braised meats and lifts noodle broths. It’s also one of the key components to sweet and sour dishes, and it’s a popular dipping sauce for soup dumplings.
