Shaoxing Winealso: Shaohsing · 黃酒 (yellow wine)

Origin

Named after the city of Shaoxing in eastern China where it has been produced for over 2,500 years. Made from glutinous rice, water from the Jianhu lake, and wheat-based qū fermentation starter.

What it tastes like

Like a dry sherry — caramel, almond, oxidised wine. Salty when bought as cooking-grade (added salt to bypass beverage tax in some markets); avoid salted versions if you can find unsalted.

How it's used

Anywhere a Chinese recipe says 'cooking wine'. Splashed into stir-fries to deglaze. Poured into braises (red-cooked pork, lion's-head meatballs). Marinated chicken before stir-frying. Steamed fish.

Buying

Pagoda brand is the most widely available; the unsalted bottle (gold label) is preferable. Pagoda Hua Diao Chiew is the aged version, more refined. Reasonable substitutes: dry sherry (Amontillado), pale dry Madeira.

Substitutes

Dry sherry is the closest substitute and works in every recipe. Mirin is sweeter and Japanese in profile — not equivalent. Sake is too clean.

Storage

Cool, dark pantry, sealed. After opening, store like wine: refrigerated, used within 3 months for best flavour, indefinitely for cooking.