More con-fusion food. After an OK insalata caprese for last night's dinner, I fancied another with lunch. (Mozzarella doesn't last long, after all.)
When I had it ready, I had a notion to add some drops of balsamic vinegar, but when I opened the vinegar cupboard door a bottle of Zhenjiang Vinegar ended up in my hand. (镇江醋 zhèn jiāng cù - what you may call Chinkiang, which is meaningless to most Chinese.)
I wouldn't say that one is a direct substitute for the other, but they have similarities, mainly colour, acidity and depth of flavour (albeit somewhat different). Anyway, it worked for me.
