![]() I typically go to Chinese markets for Shaoxing, but it depends on liquor laws where you live. Here's an example of Shaoxing that's crafted for drinking it's considered higher caliber than hua diao that's typically sold for cooking. It's produced in Shaoxing, a town in Zhejiang Province that's known for famous eastern Chinese dishes like dong po braised pork belly (the Woks of Life has a good recipe) and West Lake soup Zhejiang is near Shanghai.ĭifferent grades of Shaoxing exist. Made of brown glutinous (sweet/sticky) rice plus a touch of wheat, Shaoxing rice wine is one of the earliest types of liquors produced in China. It adds an unmistakable flavor and fragrance to foods, including dumpling fillings, stir-fries, and red-cooked dishes. What is Shaoxing Rice Wine?Īromatic and pleasantly nutty tasting, Shaoxing rice wine is the standard spirit in Chinese cooking. I've been cooking for decades and am far from being a pro at buying Shaoxing rice wine but I do know what to look for. Why cook with "cooking" sherry when you can cook and drink from regular sherry? I bought the cooking one and it was salty and nasty tasting.Ī few years later, a cookbook by Barbara Tropp enlightened to the fact that I needed Shaoxing without salt. ![]() Some were cooking wines shelved in one area and there were others in the liquor area. Then he took me to a Chinese market where I had a hard time figuring out Shaoxing rice wine. I can't recall what I made but it was no bueno. I didn't know that cream sherry was sweet and Shaoxing was dry. The recipe called for Shaoxing rice wine or dry sherry. He took me to Trader Joe's where I foolishly picked up a bottle of cream sherry. At that time, I was living with my brother and sister, so Dan helped me out. When I first began cooking Chinese food on my own, I wasn't old enough to legally buy liquor.
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