Label
All
0
Clear all filters

Shaoxing Rice Wine

Appears in
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About
Rice wine has been an important component in Chinese cookery for centuries, and I believe the finest of its many varieties is produced in Shaoxing in Zhejiang Province in eastern China. It is made from glutinous rice, yeast and spring water. Chefs use it in marinades and sauces, as well as in cooking. Now readily available from Chinese or Asian grocers and some wine shops in the West, it should be kept tightly corked at room temperature.

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 for either. If not available, a good-quality, dry pale sherry can be substituted but cannot equal rice wine’s rich, mellow taste.

Part of