Xiāng cù (fragrant vinegar) is a traditional Chinese black vinegar, most famously produced in Zhenjiang, Jiangsu Province. The character 香 (xiāng) means 'fragrant' or 'aromatic', highlighting its distinctive rich, mellow aroma and complex umami depth; 醋 (cù) simply means 'vinegar'. Unlike sharper rice or white vinegars, xiāng cù is made from glutinous rice, fermented for months or even years, resulting in a dark amber color, smooth texture, and subtle sweetness balanced by gentle acidity.

This vinegar is a staple in Jiangsu and Shanghai cuisines — used to enhance dumpling dipping sauces, marinate cold dishes like shredded jellyfish or cucumbers, and add depth to braised meats or vegetarian stews. It’s rarely substituted with Western vinegars due to its unique fermentation profile and cultural association with regional cooking traditions.