Shaoxing Wine

Shaoxing wine is a type of Chinese rice wine that's prevalent in Chinese cooking. While it's prized for its unique flavor-enhancing qualities, many cooks stumble when they first try to utilize it, often resulting in overpowering the dish or not using enough to make a difference. The key to proficiently using Shaoxing wine lies in understanding its aromatic, slightly sweet flavor, which can complement many oriental dishes. Five tips for maximizing the potential of Shaoxing wine includes knowing when to use it - it's often best added early in the cooking process, so the alcohol has time to cook off and the flavors to meld. However, a dash can also be added towards the end for a fresh burst of flavor. Use it for marinating meat, deglazing frying pans, or to give that little extra ‘oomph’ to stir-fries. If you can't get your hands on Shaoxing wine, don't fret. Try substitutes such as dry sherry, Japanese sake, or even white wine with a pinch of sugar. Keep an eye on the quality of Shaoxing wine as they can vary; prefer the ones labelled 'Hua Diao' over cooking Shaoxing. The Chinese often use it to dip their serving chopsticks into for a quick cleanse between courses while eating. One last little known tip is that it can also be served as a beverage — traditionally, it's warmed and enjoyed in small cups.