In general, mijiu is the generic Chinese name 米酒 for fermented rice wine. Correct name spelling in Chinese pinyin should be "Shaoxing" or "Shao Xing"
"Shao HSing", "Shao Shing" and "Shaoxing" means the same place Shaoxing in China. By US law, cooking wine should be " Not for Sale or Consumption as Beverage Wine."Ĭhinese cooking wine in US groceries are all rice wine, made from fermeneted regular rice or glutinous rice, even though they may be labeled differently, such as Cooking Wine, Rice Cooking Wine, Rice Wine, Sweet/Glutinous Rice Cooking Wine, Shao HSing or Shao Shing or Shaoxing (Huadiao) (Rice) Cooking Wine, Miron, Cooking Spirit or without English name at all. Cooking ingredient: Cooking wine is a key ingredient in recipes of drunken shrimp, pickled egg in rice wine, drunken chicken, chicken wing with beer, and more.īy default, cooking wine in the US market is treated with salt (1.5%) which acts as a preservative to inhibit the growth of microorganisms that produce acetic acid.Flavor correction: Cooking wine can not only mask the strong fishy smell and the gamey taste of meat and seafood, but also enhance the final flavors.Chinese cooking wine is used in two typical applications Theoritically, any wine, including wiskey, beer, distilled wine and rice wine, can be used as cooking wine, but Chinese rice wine, especially Shaoxing rice wine, is the best in the cooking world. Cooking wine plays a major role in Chinese cuisine, possibly coming second to soy sauce in importance.
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