Rice wine is used extensively for cooking and drinking throughout
all of China, the finest of its many varieties to be from Shaoxing
in Zhejiang Province in eastern China. It is made from glutinous
rice, yeast and spring water.
Chefs use it for cooking as well as in marinades and sauces.
Now readily available in Chinese markets and in some wine shops
in the West, it should be kept tightly corked at room temperature.
A good-quality, dry pale sherry can be substituted but cannot
equal its rich, mellow taste. Do not confuse this wine with
sake, which is the Japanese version of rice wine are quite different.
Western grape wines are not an adequate substitute either.
Used in stir-fry, steam, double boil, marinating, stew, braise.
When used in marinating meat, it work like a meat tenderizer.
Keep tightly corked at room temperature; they will last indefinitely.
