Suspected to be over 1,400 years old, Zhenjiang black vinegar is essential in Chinese and Taiwanese cuisine.
Originating from the city of Zhenjiang, glutinous rice and other grains such as wheat, barley, and a type of pea are brewed through traditional methods to make the condiment—where enzymes break down the grains into simple sugars before qū (a special fermentation starter) is added. Finally, the vinegar’s flavor and color can be adjusted by adding water filtered through rice heated until black in color. This one, made by the centuries-old Jiangsu Hengshun Vinegar company, is aged for 6 years in traditional urns to promote a deeper, more complex taste.