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Definition
A broad category of alcoholic beverages produced in China, encompassing fermented grain wines (huangjiu) and distilled spirits (baijiu), used for drinking and cooking.
Sensory Profile
Technical Metrics
Nutrition Facts
Per 2 tbsp (30ml)Chef’s Secret
Deglazing the pan with Chinese cooking wine after sautéing aromatics helps build a rich, complex flavor base for your dish.
Substitutions
Dry Sherry
1:1Closest Western substitute for flavor depth, especially in savory dishes; avoid sweet sherries.
Japanese Sake
1:1Similar rice wine base, but generally milder and sweeter; may need slight adjustment for savory applications.
Dry White Wine
1:1Provides acidity and liquid, but lacks the distinct savory, umami notes.
Chicken or Vegetable Broth + touch of vinegar
1:1Non-alcoholic option; adds savory base and acidity, but not the fermentation complexity.
Buying Guide
For cooking, choose Shaoxing wine without added salt. Store tightly sealed in a cool, dark place.
