Shaoxing ranges from 18-25% alcohol, but when you heat the food to a high temperature, most of the alcohol cooks off. 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. Cooking with Shaoxing wine is comparable to cooking with a dry sherry or saké. Its color can range from pale yellow all the way to brown. Shaoxing has a mild, clear, amber hue, an aromatic smell, and slightly sweet and briny flavor. Shaoxing wine is technically a type of huangjiu that is used primarily for cooking instead of sipping. This region has mild temperatures and high humidity, both of which are perfect for rice cultivation.Īlternative names to 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 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. Shaoxing cooking wine (shàoxīng jiŭ 绍兴酒) is a staple ingredient in all Chinese pantries. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |