Everything You Need to Know About Shaoxing, Chinese Cooking Wine
If you’ve ever tried to replicate a Chinese dish you enjoyed in a restaurant but couldn’t pull off the taste, your recipe is probably missing Shaoxing wine. This Chinese rice wine has graced the kitchens of China for over 2,000 years. Together with soy sauce, it is responsible for giving many Chinese dishes their authentic taste.
What is Shaoxing Cooking Wine?
While you may have never heard of it, Shaoxing wine is probably the most widely used ingredient in Chinese cooking after soy sauce! This article covers the basics of Shaoxing cooking wine, including its history, production, culinary uses, recipe substitutes, and how to buy it.
Shaoxing cooking wine (shàoxīng jiŭ 绍兴酒) is a staple ingredient in all Chinese pantries. Shaoxing wine is a type of fermented rice wine that is named after the only place where authentic Shaoxing cooking wine is produced: the city of Shaoxing! Pronounced “sheow-sheen,” Shaoxing is located in Zhejiang Province, an area of Eastern China that is known for its beautiful scenery, lush green hills, and rice wine production. This region has mild temperatures and high humidity, both of which are perfect for rice cultivation.
Alternative names for Shaoxing cooking wine include yellow wine or huangjiu (黄酒), liaojiu, huadiao liaojiu, shaohsing cooking wine, chia fan wine, Chinese cooking wine, or simply rice wine. Shaoxing wine is technically a type of huangjiu that is used primarily for cooking instead of sipping.
Shaoxing has a mild, clear, amber hue, an aromatic smell, and a slightly sweet and briny flavor. Its color can range from pale yellow all the way to brown. Cooking with Shaoxing wine is comparable to cooking with dry sherry or sake. On its own, Shaoxing’s flavor doesn’t taste very exciting, yet when you use it as a marinade, it adds a burst of flavor to meat, chicken, and fish dishes.
Shaoxing ranges from 18-25% alcohol, but when you heat the food to a high temperature, most of the alcohol cooks off. If you’ve never tried the ingredient before, we recommend that you start with the simple but effective Gourmet Taste Shaoxing Cooking Wine. It contains only 14% alcohol.
Bokksu is not responsible for the accuracy of the products’ nutritional or allergen information. Warning: California’s Proposition 65 may be in effect. For more information,visit www.P65Warnings.ca.gov. Some Bokksu Market products are produced overseas and may have a Production Date printed on the packaging, rather than a Best Buy Date as is standard in North America. If your product appears expired, do not be alarmed! This is most likely the Production Date. All items have been double checked to ensure they are not expired and safe to eat.
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What is the History of Shaoxing Wine?
Shaoxing rice wine is one of the earliest types of rice wine—in fact, it was mentioned in records more than 2000 years ago! It can be traced back to the end of the Zhou dynasty (around 500 BC), when it was first served as an alcoholic drink for ceremonial purposes. According to some legends, yellow wine (huangjiu) was invented even earlier than that. Many people say it was developed around 2050 BC by the god of Chinese wine, Du Kang, during the reign of King Shaokang of the Xia dynasty.
For some time, the popularity of Shaoxing waxed and waned and competed with its stronger cousin, baijiu. In the late Qing Dynasty (1644-1912), Shaoxing had a resurgence and it became a mainstay of fancy banquets. As was the case for many alcoholic beverages, Shaoxing was also used in political negotiations, diplomacy, and war.
An interesting fact is that it was the custom in Shaoxing to bury a bottle of red Shaoxing wine when one’s first daughter was born, then unearth it and serve it at her graduation or wedding. Another fun historical fact—or rumor—is that Shaoxing wine was heralded as a key ingredient in Mao Zedong’s favorite meal of braised pork belly with scallion greens. He claimed it helped bolster his energy and conquer his foes.
Comparing Shaoxing Wine to Other Asian Rice Wines
Rice wine is a popular beverage and cooking ingredient in Asia. However, different parts of the continent have their own versions of the substance. In this section, we’ll compare Shaoxing wine to other regional rice wines from Asia.
Sake (Japan): Sake is a Japanese rice wine made from the fermentation of polished and branless rice, in a process that’s similar to the brewing of beer. It’s an alcoholic beverage that has both drinking and cooking grades, just like Shaoxing rice wine. In fact, shaoxing wine is commonly tagged as Chinese sake because both rice wines are essential ingredients in their respective nation’s cuisine. Sake can also replace Shaoxing wine in many recipes. Unlike Shaoxing, sake is created by fermenting short-grain rice. Most sake products are gluten-free, but it’s best to check the label to be certain. Sake is also not as versatile as Shaoxing.
Makgeolli (Korea): Sometimes called makkoli, makgeolli is a type of milky and sparkling Korean rice wine. It tastes both sweet and tangy, with bitter undertones. Makgeolli does not contain anywhere near as much alcohol as Shaoxing, as the concentration ranges from 6–9%. Unlike shaoxing, this rice wine has next to no culinary use. People in Korea and the rest of the world simply drink it as a communal beverage. Unpasteurized makgeolli, which is the most common version in Korea, tends to have a very short shelf life. The pasteurized version is used when exporting the rice wine overseas, which causes it to lose some of its flavor. People drink makgeolli with fried food, pancakes, and traditional Korean snacks. Modern variants of the wine are made with fruits like strawberries, citrus, and bananas.
Lihing (Malaysia): Originating in Sabah, Malaysia, Lihing is a traditional rice wine that has different versions, including hiing, linahas, and tapai. It’s made from a glutinous rice called pulut. Lihing is used to make ice cream and tuaran mee, a type of noodle dish from Sabah. People in Malaysia also mix it with alcoholic drinks and cook it with meat and fish. The colors of the rice wine range from gold to black. It’s slightly sweet and has a similar flavor profile to sherry. The rice wine can reach an alcohol content level of 22% when aged properly. Most lihing manufacturers ferment the ingredients for about two months.
Lao-Lao (Laos): Generally known by different names, including laotian alcohol and laotian rice wine, lao-lao is a type of rice whiskey originating in the Southeast Asian country of Laos. It’s made by fermenting sticky rice. You can drink lao-lao neat or include a variety of additives, such as honey. Most versions of the drink are clear, but you will find some with an amber color. Lao-lao is very different from Shaoxing because it doesn’t have any significant use in the kitchen.
Rượu cần (Vietnam): Rượu cần is a Vietnamese rice wine made by fermenting glutinous rice before mixing several herbs. The beverage typically contains roots and leaves derived from the local forests of Tây Nguyên, Tây Bắc, and other regions of Vietnam. With an alcohol content ranging from 15–25%, Rượu cần typically has the same concentrations as Shaoxing. However, the former is consumed as a beverage and hardly ever directly used in cooking. Everything about Rượu cần revolves around traditions, including how it is produced, served, and consumed. Hence, it’s a staple drink during Vietnamese festivals.
Judima (India): From Assam, India, comes an ethnic rice wine that only uses local herbs. It’s made by fermenting glutinous bora rice before mixing it with a starter cake. The people of Dimasa have a traditional process of making Judima rice wine that involves the use of a local plant known as thembre. They only use the finest ingredients in making it. The distilled version of Judima is called Juharo.
Mijiu (China): Shaoxing is not the only type of rice wine originating in China. Mijiu is a clear and sweet Chinese rice wine made from fermented glutinous rice, yeast, and water. It has a slightly lower alcohol content than Shaoxing (15% to 20%). People in China and Taiwan love to take mijiu as an alcoholic beverage, but it can also be used in cooking. Just like Shaoxing Cooking Wine, most grocery store mijiu contain salt to avoid alcohol tax. However, the quality of cooking mijiu is lower than that of drinking mijiu.
Bokksu is not responsible for the accuracy of the products’ nutritional or allergen information. Warning: California’s Proposition 65 may be in effect. For more information,visit www.P65Warnings.ca.gov. Some Bokksu Market products are produced overseas and may have a Production Date printed on the packaging, rather than a Best Buy Date as is standard in North America. If your product appears expired, do not be alarmed! This is most likely the Production Date. All items have been double checked to ensure they are not expired and safe to eat.
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How is Shaoxing Cooking Wine Made?
Production of Shaoxing begins in the 10th lunar month (between October and November), when the weather and humidity are ideal for the fermentation process. The god of wine, Du Kang, is often acknowledged at the start of the annual Shaoxing season.
Shaoxing is made from glutinous rice, water, and a small amount of wheat-based yeast, or qū. The wheat qū (or sometimes rice qū) is the starter culture that converts the starch to sugar and then to alcohol. In other words, it spearheads the chemical processes of saccharification and fermentation.
All the ingredients are traditionally stirred together in a big vat with a wooden hoe to help the yeast break down the sugars. The ingredients are steamed until they form a mash. After any necessary adjustments are made, the mash is pasteurized, filtered, poured into clay jars, sealed, and then left to ferment for one to five years—or even decades!
In some batches, the fermentation period can be shorter, the alcohol content is lowered, and salt is added to enable sales in international grocery stores and to avoid alcohol import taxes.
How is Chinese Cooking Wine Used?
Shaoxing is essential in most Chinese food recipes. It is most often used as a meat marinade that refines and enhances flavors in the dish. It tenderizes the meat and balances the flavor to dispel any fishy, ducky, or gamey taste. It is commonly used across China and Taiwan in stir fries, braised meat, pickled eggs or vegetables, dumplings, and wontons.
There are some dishes that feature Shaoxing as a main ingredient, as opposed to only using it as a marinade. Examples include hong shao rou (red braised pork belly), hong shao yu (red braised fish), and zui ji (drunken chicken).
You can use Shaoxing as an ingredient for your own marinades. You might mix it with brown sugar, soy sauce, and ginger to make a teriyaki sauce for grilled chicken or pork. Or you can add oyster sauce, soy sauce, sesame oil, and a sprinkle of sugar to create a nice stir-fry sauce for your beef and broccoli or bell peppers.
Don’t worry—you don’t have to store Shaoxing in large clay pots like in the olden days. You can buy a bottle of Shaoxing and store it in a dark, cool place. It can keep in the cabinet or pantry for a few months, but it’s best to store it in the refrigerator if you use it infrequently.
What Are Substitutes for Shaoxing Wine?
In the event that you can’t get a hold of any Shaoxing, don’t despair! There are many alternatives, but just know that your dishes may not taste the same as the original recipe. Whenever you use one of the substitutes below, follow a 1:1 ratio, such as 1 tbsp of dry sherry instead of 1 tbsp of Shaoxing.
Sherry
Dry sherry is the best alternative to Shaoxing cooking wine. It is fortified with brandy and added sugar and has a similar flavor profile to Shaoxing. Sherry has an alcohol content of 16-18%.
Mirin
This is a sweet Japanese rice wine. Its production process is similar to Shaoxing, and it has a comparable alcohol content, approximately 14%. With a sugar content of 40-50%, mirin needs to be diluted with something acidic if you use it. If you need a mirin-like cooking wine with a small amount of alcohol and moderate sweetness, we recommend Kikkoman Manjo Aji-Mirin for the best experience.
Sake
The dry Japanese rice wine known as sake is about 15–22% alcohol. It’s made from fermented rice, just like Shaoxing. Shaoxing can be thought of as Chinese sake, but it has a richer, more pungent taste than the milder sake. Try Morita Organic Cooking Sake if you need a healthier option.
White Wine
Dry white wine is similar to Shaoxing despite its alcohol content averaging only 10%. However, it has a more fruity, floral flavor than Shaoxing and is a bit sweeter than dry sherry.
Baijiu
Shaoxing is a fermented alcohol made from rice, while baijiu is a clear, distilled liquor made from sorghum. With 35–60% alcohol and a different flavor altogether, baijiu is not an ideal substitute for Shaoxing but better than nothing!
If you have gluten allergies, try substituting Shaoxing wine with dry cooking sherry. For a non-alcohol solution, you can use chicken stock, mushroom stock, apple juice, white grape juice (combined with rice vinegar), vegetable stock, apple cider vinegar, or non-alcoholic beer or wine. You won’t get the same rich and complex flavor, but you’ll capture some of the umami undertones that Shaoxing cooking wine provides.
Where Can You Buy Shaoxing Cooking Wine?
Shaoxing cooking wine is easy to find at most Asian grocery stores. Bokksu Market, an online Asian grocery store, also carries excellent options for Shaoxing cooking wine as well as some alternatives, including sake and mirin. Our Shaoxing cooking wine products come directly from manufacturers in China (guaranteed fresh), so you can rest assured that you’re getting the real deal. A bottle of the finest Shaoxing brands costs only a few bucks, and you can use it for 11 to 25 servings, depending on the brand.
Elevating Your Culinary Creations with Chinese Cooking Wine
Unless you want to rely solely on restaurants for your Chinese meals, you need to have Shaoxing wine in your pantry. It’s an essential ingredient that is guaranteed to bring flavor to your meat, seafood, and chicken dishes. Incorporating Shaoxing wine and other Chinese cooking wines can transform your everyday dishes into gourmet experiences.
Feel free to combine it with other ingredients, especially light soy sauce. You can also experiment with some of the other Asian rice wines and Shaoxing wine substitutes to see which ones you like the most. Makgeolli, sake, mirin, and mijiu are some of the popular options when it comes to Asian cooking. Don’t hesitate to try some of the non-alcoholic substitutes we mentioned if you can’t consume alcohol for health, professional, or personal reasons. After your first use of the rice wine, remember to close the bottle tightly and store it in a cool and dark place.
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