"Chinkiang vinegar" meaning in English

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      "expansion": "Chinese 鎮江／镇江 (Zhènjiāng)",
      "name": "bor"
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  "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.",
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  "lang_code": "en",
  "pos": "noun",
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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."
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      "id": "en-Chinkiang_vinegar-en-noun-wPduRc7-",
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          "Zhenjiang",
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      ]
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  ],
  "word": "Chinkiang vinegar"
}

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  "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.",
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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.",
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        },
        {
          "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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  "word": "Chinkiang vinegar"
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