Shao Hsing is a seasoned rice wine...used in Chinese cooking.

[Jace]

But...not for some...

Shao Hsing..or (Shaoxing) is a seasoned rice wine...used in Chinese cooking.

Who cooks Chinese?

Uses it?

 

[hollydolly]

yes I do.... use it in most Chinese dishes which I cook in the Wok...

 

[Sassycakes]

I've never even heard of rice wine, but I bet it would taste good.

 

[JaniceM]

I've never even heard of rice wine, but I bet it would taste good.

If it's anything like what I think is called sake- it tastes like nail polish remover LOL tried a tiny taste once, that was more than enough.

 

[Blessed]

I use Mirin rice wine in stirfrys, common in japanese cooking.

 

[Gaer]

I use sesame oil in oriental salad dressings; that's about it.

 

[Marie5656]

I have used Rice vinegar, but not the wine. Will have to try it out

 

[MountainRa]

I have used Rice vinegar, but not the wine. Will have to try it out

I often use the rice wine vinegar too. Love it on cucumbers.

 

[Nathan]

But...not for some...

Shao Hsing..or (Shaoxing) is a seasoned rice wine...used in Chinese cooking.

Who cooks Chinese?

Uses it?

I haven't, but want to. Please share some recipes if you would.

Have you drank any makgeolli wine? I want to try it, saw it on Vincenzo, a Korean series on Netflix.

 

[dobielvr]

I've used it for making salad dressings, and in marinating.

 

[Jules]

I often use the rice wine vinegar too. Love it on cucumbers.

That’s how I use it too. Cucumbers are one of the few really fresh vegetables available here in the winter.

 

[Lethe200]

If you have tried sake and didn't like it, it's quite possible you tried low-quality sake. Good premium sake has only become a "thing" in the last decade.

Premium sake is always served cold - same temp you'd make a martini - NOT HOT. EVER.

There's a wonderful premium sake called Dewasansan. One of their varieties has the most marvelous aroma - just like cherry blossoms! It has a floral taste but it is dry, little residual sugar.

Shao Hsing wine is similar, but not being as popular has more limited brands. Good aged Shao Hsing is excellent, but their proof is higher than sake. It's more like drinking whiskey.

Korean shochu is distilled, not brewed as sake is, and like Shao Hsing is a higher proof, from 20-45%.

 

[RadishRose]

I have used Rice vinegar, but not the wine. Will have to try it out

Me too.

It's delicious on anything.

 

[CarolfromTX]

It’s magic. Tastes like crap on its own but gives food that subtle Asian funk. Dave cooks Chinese quite a bit, and uses Shao Shing. We also like Chinese black vinegar.