Chinese black vinegar is a dark, malty, smoky-sweet vinegar made from fermented grains — most famously glutinous rice, but often wheat bran, sorghum, millet or barley as well. Its benchmark is Zhenjiang (Chinkiang) vinegar from Jiangsu province: aged, inky-brown and complex, with a mellow sourness balanced by savoury depth and a whisper of smoke and caramel. It is the classic dip for soup dumplings and jiaozi, the souring backbone of red-braises and hot-and-sour soup, and a table condiment splashed over noodles and cold dishes across China.