MyTastr

Best chinese black vinegar, according to chefs

Four picks, each tied to a named taster and a public source — from Grace Young, Jonathan Wu, Maggie Zhu, Wei Guo and 4 more. Recommendations come from seriouseats.com, omnivorescookbook.com, redhousespice.com and saveur.com and 3 other sources.

International Pantry · The ranking

  1. 1
    Top pick

    Gold Plum Chinkiang Vinegar

    Chosen by
    Also chosen by
    “Gold Plum is the only brand to go for. It has the perfect balance of acidic vinegar tang and a caramelized sweetness that doesn’t overwhelm” (Young). Wu likes the “nice malty thing it has going on.”
    Where to buy · Amazon ↗Instacart ↗Source: seriouseats.com ↗
  2. 2

    Hengshun Chinkiang Vinegar

    Chosen by
    Also chosen by
    “I tend to look for Chinkiang vinegar made by the Hengshun brand, because I’ve visited the famous Hengshun factory in Zhenjiang.” Xueci Cheng recommends the brand too, and Maggie Zhu loves Hengshun’s 6-year-aged bottle for special occasions.
    Where to buy · themalamarket.com ↗Instacart ↗Source: fuchsiadunlop.com ↗
  3. 3

    Baoning Handcrafted Black Vinegar, Aged 10 Years (Sichuan)

    Chosen by
    Also chosen by
    Sichuan’s multigrain vinegar, aged ten years: “very well-balanced, earthy, and fruity — kind of like salty prune juice, in the best way,” and good enough to use “where sherry vinegar might be called for.” Andrew Zimmern: “I use that in recipes that other people are using $100 bottles of sherry wine vinegar. It’s that sophisticated.”
    Where to buy · themalamarket.com ↗Instacart ↗Source: nymag.com ↗
  4. 4

    Shuita Shanxi Mature Vinegar (aged 5 years)

    Chosen by
    Her Shanxi bottle: sharp, smoky and made from sorghum, “great for longer braising… and to cut through the fat,” and the northern pick for dumplings and hand-pulled noodles. Look for bottles aged over 3 years.
    Where to buy · Amazon ↗Instacart ↗Source: chillcrispbyxueci.substack.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best chinese black vinegar, according to chefs?
MyTastr’s top pick is Gold Plum Chinkiang Vinegar, chosen by Grace Young (wok cookbook author); Jonathan Wu (Fung Tu). “Gold Plum is the only brand to go for. It has the perfect balance of acidic vinegar tang and a caramelized sweetness that doesn’t overwhelm” (Young). Wu likes the “nice malty thing it has going on.” Source: seriouseats.com ↗
What are the other top picks for chinese black vinegar?
No. 2 is Hengshun Chinkiang Vinegar, chosen by Fuchsia Dunlop (The Food of Sichuan). No. 3 is Baoning Handcrafted Black Vinegar, Aged 10 Years (Sichuan), chosen by Sarah Hymanson (Kismet, Los Angeles). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More international pantry

See every ranking →