"Chinkiang vinegar" meaning in All languages combined

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        "2": "zh",
        "3": "鎮江"
      },
      "expansion": "Chinese 鎮江／镇江 (Zhènjiāng)",
      "name": "bor"
    }
  ],
  "etymology_text": "From Chinese 鎮江／镇江 (Zhènjiāng)香醋 or 鎮江／镇江 (Zhènjiāng)醋, using the old romanization Chinkiang instead of the modern romanization Zhènjiāng.",
  "head_templates": [
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      "args": {
        "1": "?"
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      "expansion": "Chinkiang vinegar",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "langcode": "en",
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      "examples": [
        {
          "ref": "1999, Martin Yan, Martin Yan's invitation to Chinese Cooking, Singapore: Bay Books, →ISBN, page 229:",
          "text": "Chinese black vinegar is made by fermenting a mixture of rice, wheat, and millet or sorghum. It has a smoky, somewhat sweet flavor when compared to regular white distilled vinegar, which is more tart and lighter in body. A popular black vinegar is Chinkiang vinegar, produced in Eastern China near Shanghai.",
          "type": "quote"
        },
        {
          "ref": "2020, Pippa Middlehurst, Dumplings and Noodles, Hardie Grant Publishing, →ISBN:",
          "text": "If you can't find it, substitute with a quarter of the amount each of red wine vinegar and balsamic vinegar (4 tablespoons of Chinkiang vinegar thus equates to 1 tablespoon each of red wine vinegar and balsamic vinegar).",
          "type": "quote"
        }
      ],
      "glosses": [
        "An aromatic black vinegar produced in Zhenjiang, Jiangsu, China."
      ],
      "id": "en-Chinkiang_vinegar-en-noun-wPduRc7-",
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        [
          "Zhenjiang",
          "Zhenjiang"
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        [
          "Jiangsu",
          "Jiangsu"
        ],
        [
          "China",
          "China"
        ]
      ]
    }
  ],
  "word": "Chinkiang vinegar"
}

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  "etymology_templates": [
    {
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      },
      "expansion": "Chinese 鎮江／镇江 (Zhènjiāng)",
      "name": "bor"
    }
  ],
  "etymology_text": "From Chinese 鎮江／镇江 (Zhènjiāng)香醋 or 鎮江／镇江 (Zhènjiāng)醋, using the old romanization Chinkiang instead of the modern romanization Zhènjiāng.",
  "head_templates": [
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      "expansion": "Chinkiang vinegar",
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  "lang_code": "en",
  "pos": "noun",
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        "en:Foods"
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        {
          "ref": "1999, Martin Yan, Martin Yan's invitation to Chinese Cooking, Singapore: Bay Books, →ISBN, page 229:",
          "text": "Chinese black vinegar is made by fermenting a mixture of rice, wheat, and millet or sorghum. It has a smoky, somewhat sweet flavor when compared to regular white distilled vinegar, which is more tart and lighter in body. A popular black vinegar is Chinkiang vinegar, produced in Eastern China near Shanghai.",
          "type": "quote"
        },
        {
          "ref": "2020, Pippa Middlehurst, Dumplings and Noodles, Hardie Grant Publishing, →ISBN:",
          "text": "If you can't find it, substitute with a quarter of the amount each of red wine vinegar and balsamic vinegar (4 tablespoons of Chinkiang vinegar thus equates to 1 tablespoon each of red wine vinegar and balsamic vinegar).",
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      ],
      "glosses": [
        "An aromatic black vinegar produced in Zhenjiang, Jiangsu, China."
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  "word": "Chinkiang vinegar"
}