Rice Wine

An important element in the flavours of Hong Kong, rice wine is made from glutinous rice, yeast and spring water. This wine is used extensively for both cooking and drinking throughout China; the finest variety is believed to be from Shaoxing in Zhejiang province in eastern China. In Hong Kong, many varieties can be found and chefs frequently use it for not only cooking but in marinades and for sauces. A good quality, dry pale sherry can be substituted but cannot equal the rich, mellow taste of Chinese rice wine. Do not confuse this wine with sake, which is the Japanese version of rice wine and quite different. Western grape wines are not an adequate substitute. Chinese rice wine is now readily available here from Chinese stores and some wine shops. Once open, it should be kept tightly corked at room temperature.