What is it?

Shaoxing wine is a type ofChinese rice wine.

Made from fermented rice, Shaoxing wine is an essential ingredient in Chinese cuisine. It tastes much like dry sherry, which can be used as a substitute.

Don’t have it?

Don’t substitute Japanese rice wines (sake or mirin), which have different flavors altogether. A better substitute is dry sherry.

How to choose:

You can find Shaoxing in Asian markets; try to buy a brand that doesn’t contain added salt.

How to prep:

In addition to the recipes above, here are more ways to use your bottle of Shaoxing:

• Mix with dark brown sugar, soy sauce, and grated ginger to make a glaze for grilled pork or chicken.

• Stir-fry sliced beef with yellow and red bell peppers, then add a sauce made with Shaoxing, oyster sauce, a
pinch of sugar, soy sauce, and some sesame oil.

• Make “drunken chicken,” a Chinese classic: Poach a whole chicken in water with ginger and scallion, then chop it into eight pieces, marinate it overnight in Shaoxing, and serve cold.

Recipes

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  Recipe

  Chicken, Shiitake, and Watercress Stir-Fry

  这个炒深复杂性from Chinese fermented chile-bean sauce, also called toban djan, which can be found in the Asian section of well-stocked supermarkets. The dish comes together in…

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  Recipe

  General Tso’s Chicken

  This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are…

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  Recipe

  Mapo Tofu

  This searingly spicy tofu dish is quintessentially Sichuan with its mala (spicy hot and numbing) flavors. This recipe is a very spicy version of the dish, close to the original,…

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  Recipe

  Stir-Fried Beef with Mixed Vegetables

  The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

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  Recipe

  Red-Cooked Pork Shoulder and Chestnuts

  Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into…

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  Recipe

  Wonton Soup

  Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover…

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  Recipe

  Slow-Cooker Five-Spice Pork with Snap Peas

  Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest…

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  Recipe

  Stir-Fried Chili Beef with Bell Peppers and Snow Peas

  This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if…

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  Recipe

  Steamed Pork Buns

  Authentic Chinese steamed pork buns are a dim sum classic. Watch the video for Eileen's step-by-step demonstration of how to make the dough, the filling, and how to shape the buns.