It’s usually used in small quantities – most stir fries only call for 1 or 2 tablespoons of Shaoxing Wine – and you can’t distinguish the taste of it in the finished dish. Just like in much European and Western cooking, it is used to add depth and complexity to sauces, broths and anything else it is added to. Remember Shaoxing wine is designed for cooking and not for drinking! Tasted by itself, it’s harshly alcoholic and a bit salty too, as salt is added to most formulations (my understanding is this is primarily for alcohol tax and regulation reasons).Īlong with soy sauce, it is probably one of the most important seasonings and cooking liquids for Chinese cooking.
It’s the default rice wine I use for Chinese cooking and so I refer to it simply as Chinese Cooking Wine in almost all my recipes. It is made from rice and is one of the most popular types of of Chinese rice wines for cooking thanks to its complex and sweet flavour. Shaoxing wine is a type of Chinese cooking wine, and is alternatively spelt Shao-hsing or Shaohsing wine. Shaoxing Wine is used in practically every single Chinese recipe I’ve shared – because it’s key ingredient! Chinese restaurants use it by the gallon in everything from stir fry sauces to soup broths, marinades and wontons! It’s a secret ingredient that makes recipes truly taste like what you get at Chinese restaurants. Shaoxing Wine (sometimes spelt Shaosing Wine) is a type of rice wine for cooking essential in much Chinese cooking.
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