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Here are the two varieties I use, plus a bonus

First, Zhenjiang Vinegar.

This is a 6-year old. It is my go-to black vinegar.

Then the  Shanxi version

陈醋 (chén cù) means 'mature vinegar'. This is favourite in dips with jiaozo or wontons etc. Here we  have a three-year old version, as marked by the 3年 badge, 年 (nián) meaning 'year'.

Finally a third high quality black vinegar, this time from Sichuan. Baoning vinegar (保宁醋 (bǎo nìng cù) is the Sichuan cook's first choice.

I have no idea about the international availability of these particular brands. Baoning may be the hardest to find.

Here are the two varieties I use, plus a bonus

First, Zhenjiang Vinegar.

This is a 6-year old. It is my go-to black vinegar.

Then the  Shanxi version

陈醋 (chén cù) means 'mature vinegar'. This is favourite in dips with jiaozo or wontons etc. Here we  have a three-year old version, as marked by the 3年 badge, 年 (nián) meaning 'year'.

Finally a third high quality black vinegar, this time from Sichuan. Baoning vinegar (保宁醋 (bǎo nìng cù) is the Sichuan cook's first choice.

I have no idea about the international availability if these particular brands. Baoning may be the hardest to find.