A regular dry white wine for cooking is definitely not the same as a traditional Shaoxing wine, but it could add a nice subtle alcoholic flavor to a dish—it will work as a rice wine substitute in a pinch. Just be sure to use a dry white wine and not a sweet one.
What is the History of Shaoxing Wine?
Shaoxing wine is one of the earliest types of rice wine—in fact, it was mentioned in records more than 2000 years ago! It can be traced back to the end of the Zhou dynasty (around 500 BC), when it was first served as an alcoholic drink for ceremonial purposes. According to some legends, yellow wine (huangjiu) was invented even earlier than that. Many people say it was developed around 2050 BC by the god of Chinese wine, Du Kang, during the reign of King Shaokang of the Xia dynasty.
For some time, the popularity of Shaoxing waxed and waned and competed with its stronger cousin, baijiu. In the late Qing Dynasty (1644-1912), Shaoxing had a resurgence and it became a mainstay of fancy banquets. As was the case for many alcoholic beverages, Shaoxing was also used in political negotiations, diplomacy, and war.
An interesting fact is that it was the custom in Shaoxing to bury a bottle of red Shaoxing wine when one’s first daughter was born, then unearth it and serve it at her graduation or wedding. Another fun historical fact—or rumor—is that Shaoxing wine was heralded as a key ingredient in Mao Zedong’s favorite meal of braised pork belly with scallion greens. He claimed it helped bolster his energy and conquer his foes.
How is Shaoxing Cooking Wine Made?
Production of Shaoxing begins in the 10th lunar month (between October and November) when the weather and humidity is ideal for the fermentation process. The god of wine, Du Kang, is often acknowledged at the start of annual Shaoxing season.
Shaoxing is made from glutinous rice, water, and a small amount of wheat-based yeast, or qū. The wheat qū (or sometimes rice qū) is the starter culture that converts the starch to sugar and then to alcohol. In other words, it spearheads the chemical process of saccharification and fermentation.
All the ingredients are traditionally stirred together in a big vat with a wooden hoe to help the yeast break down the sugars. The ingredients are steamed until they form a mash. After any necessary adjustments are made, the mash is pasteurized, filtered, poured into clay jars, sealed, and then left to ferment for one to five years—or even decades!
In some batches, the fermentation period can be shorter, alcohol content is lowered, and salt is added to enable sales in international grocery stores and to avoid alcohol import taxes.
Beginner’s Guide To Cooking Wines
FAQ
Is white cooking wine the same as Chinese cooking wine?
What is a substitute for Chinese cooking wine?
Can you substitute cooking wine for white wine?
What kind of wine is Chinese cooking wine?
What is the difference between Chinese cooking wine and yellow wine?
The biggest difference between Chinese cooking wine and yellow wine is that yellow wine is a kind of beverage drink, while cooking wine is a flavoring for cooking. 2. Cooking wine is developed on the basis of yellow wine. It uses 30% to 50% of yellow wine as raw material, and then adds many aromatic spices such as minced meat, cinnamon and anise.
Red vs White wine: Which is healthier?
The difference between red and white wine is the colour of the grapes which are used. To make white wine, grapes are pressed and skin, seeds and stems are removed before fermentation. However, to make red wine, the crushed red grapes are fermented with seeds, skin and stems. As a result, red wine is rich in plant compounds that are present in those skins such as tannins and resveratrol. Overall, red wine has slight edge over white because it has higher amounts of vitamins and minerals. Red wine helps in reducing heart disease risk, increase good HDL cholesterol and helps with diabetes. Red wine helps with cancer and eases joint pain.
What does Chinese cooking wine taste like?
The most obvious answer is that it tastes delicious. Take a little sip of your Chinese cooking wine (even if it’s salted) and swirl it around your tongue. You should find sweet, sour, astringent, and umami notes, along with a rich, complex aroma.
What is Chinese cooking wine?
As the name says, Chinese cooking wine is Chinese rice wine for cooking. In one side, Chinese rice wine is a product of fermented regular and glutinous rice that contains high levels of protein and amino acids. The unique fermentation process (especially of Shaoxing wine) let these nutrients add additional savory flavors to the food.