Shaoxing Wine

Shaoxing wine contains organic acids, esters, and amino acids produced during fermentation.

The alcohol content (typically 14–18%) contributes to flavor extraction and preservation in cooking.

Fermented grain beverages have been studied for their prebiotic compounds and organic acids.

Fermented grain beverages have been studied for their prebiotic compounds and organic acids, though the health effects of cooking wine as a culinary ingredient are less researched than those of fermented foods consumed directly.

Shaoxing wine has been produced in Zhejiang province for over two thousand years. The city of Shaoxing has a history intertwined with wine — its water, drawn from ancient Jian Lake, was considered essential to the wine's character.

Traditional Shaoxing wine is aged in earthenware urns, sometimes for decades.

'Nu er hong' (daughter's red wine) is a tradition where wine is buried at a daughter's birth and opened at her wedding.

'Nu er hong' (daughter's red wine) is a tradition where wine is buried at a daughter's birth and opened at her wedding.

Add to marinades for meat and seafood to tenderize and reduce gamey or fishy flavors. Use in stir-fry sauces, braising liquids, and red-cooked dishes.

Deglaze a hot wok with it for an aromatic burst. Use in clay pot dishes and dim sum preparations.

Deglazing a hot wok with Shaoxing wine produces an aromatic burst that elevates any stir-fry.

Pair naturally with soy sauce, ginger, star anise, and fermented black beans.

Use at room temperature. Add to hot woks or pans — the alcohol cooks off quickly and leaves the flavor behind.

For marinades, combine with soy sauce and aromatics.

The culinary grade (often labeled 'cooking wine') is saltier than drinking-grade Shaoxing — adjust salt in the dish accordingly.

The culinary grade (often labeled 'cooking wine') is saltier than drinking-grade Shaoxing — adjust salt in the dish accordingly.