In another thread I ask about this vinegar. I bought some when looking at Chinese black vinegar. I wasn't clear about the difference.
ChinaDaily column on Chinese vinegars
The one I got is described as:
"Shanxi mature vinegar (Shanxi lao chencu) is brewed from a combination of sorghum, peas and barley - it is dark in color and has a particularly musty, rich flavor which works well with cold dishes, such as cold needle fish salad (lao cu zhe tou)."
Another other ideas on how to use and enjoy this vinegar?