On a quest for the key to authentic Chinese cooking and flavors? Look no further. Shaoxing cooking wine is one of the oldest forms of rice wine in China, with records mentioning it as far as 2000 years back. Aside from its amber color, Shaoxing rice wine differs from clear cooking wine in its deeper, more complex taste. Mildly sweet and fragrant, you’ll love the flavor transformation of your stir-fries, dumpling fillings, and wontons, sauces, marinades, and more!
Common Allergens: Wheat. May also contain: Alcohol.
Sake is a clear, dry alcoholic Japanese rice wine, also drunk as a beverage. Shaoxing wine is an amber-colored Chinese rice wine. Shaoxing is rich in both protein and flavor, and has a strong umami depth. Mirin is a sweet, clear Japanese rice wine. Michiu is the Chinese version of fermented rice wine, with a stronger taste than mirin.
Cooking wine is primarily used to reduce or remove greasiness from any heavy dishes like meat or fish. As the alcohol present in the cooking wine reaches a sufficient heat, it’ll begin to boil, and when the alcohol evaporates, it takes the unpleasant smells with it.
Cooking wine can also help to tenderize meat. The acids present in the rice wine penetrate the meat’s tissue and break a little of it down, which results in a tastier and more tender bite.
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