Forktionary
Alcohol | Vegan Vegetarian Gluten Free Diet (check label)

Chinese Rice Wine

Oryza sativa Allergens: Sulfites, Gluten (if wheat starter)
Chinese Rice Wine

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Fermented Glutinous Rice

The Forktionary Angle

"The Unsung Hero: Why Chinese Rice Wine is Indispensable in Your Kitchen"

Definition

An alcoholic beverage from fermented rice, commonly used in Chinese cuisine for marinating, deglazing, and flavor enhancement.

Sensory Profile

TasteUmami, Savory, Slightly sweet, Tangy, Alcoholic
TextureLiquid, Smooth
AromaFermented, Alcoholic, Earthy, Complex
AcidityLow

Technical Metrics

Aging Process

Up to several years (for quality)

Alcohol Content

15-20% ABV

Culinary Functions

Tenderizing, Flavoring, Deodorizing

Nutrition Facts

Per 1 tbsp (15ml)
Calories100 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.5 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0.5 g
Calcium0 mg
Iron0 mg
Potassium10 mg

Chef’s Secret

Always cook off the alcohol in rice wine by adding it to a hot pan and allowing it to simmer briefly before adding other ingredients.

Substitutions

Best Match

Dry Sherry

1:1

Offers a similar dry, nutty, and savory complexity.

Mirin (Japanese Rice Wine)

1:1 (reduce sugar elsewhere)

Sweeter; good for braising, but adjust for sweetness.

Sake

1:1

Drier and milder, but can work for deglazing and marinades.

Chicken or Vegetable Broth

1:1

For non-alcoholic option; adds umami but lacks complexity.

Buying Guide

Look for Shaoxing cooking wine without too much added salt. Store tightly sealed.

Flavor Pairings

Stir-fries Braised Meats Marinades Dumplings Sauces Soups.