black vinegar
Cultural layer
镇江恒顺香醋酿制技艺, the Zhenjiang Hengshun aromatic vinegar brewing technique (中国非物质文化遗产网, China Intangible Cultural Heritage Digital Museum, national list, accessed 2026-09-12)
恒顺创始人朱兆怀：一份匠心 百年传承 (Cao Yuan and Hu Anqi, Jinshan wang, Zhenjiang, 24 November 2023)
镇江香醋 (China Protected Geographical Indications portal, cpgi.org.cn, accessed 2026-10-02)
EU register of geographical indications and the Court of Justice record (eAmbrosia, EUR-Lex and curia.europa.eu, accessed 2026-09-10)
Classic Food of China (Yan-Kit So, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
8 bonds · 8 sourcedThe dumpling dip.
Read in Yan-Kit's Classic Chinese Cookbook, page 176, soy sauce thin or thick beside the vinegar among the dumpling dips, and page 177, dip them in soy sauce, vinegar and hot chili oil; the cited Classic Food of China was not the book in hand.
Chilli oil and vinegar dips.
Read in Yan-Kit's Classic Chinese Cookbook, page 176, the dips set out for boiled Northern dumplings are soy sauce, Chinkiang vinegar and hot chili oil, and page 177 repeats them for the sauteed ones; the cited Classic Food of China was not the book in hand.
Liangban oupian: lotus root blanched and tossed in black vinegar and sesame oil.
The spiced sauce for Shanghai smoked fish, ginger steeped with Chinkiang vinegar.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 209, where the sauce is simmered with star anise, cinnamon, tangerine peel, peppercorns, scallions and ginger, then given Chinkiang vinegar and sugar. There is no crab dip and no shredded ginger dip in this book; the cited Classic Food of China was not the book in hand.
The dip for the pork dumplings.
Relocated in Yan-Kit's Classic Chinese Cookbook, pages 176 and 177, the pork-filled Northern dumplings dipped in vinegar. The sweet and sour sauces, pages 88 and 130, are made with rice or wine vinegar, not Chinkiang; the cited Classic Food of China was not the book in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "black vinegar", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/black-vinegar
/archive/black-vinegar
Bonds are tiered by source, origin-tradition references first.