Shaoxing wine
紹興酒 shàoxīngjiǔ
- Flavor and role
- An aged Chinese yellow wine brewed from glutinous rice, with a nutty, caramel-like aroma. It masks the gamey smell of meat and adds depth to stir-fries.
- Typical dishes and uses
- Beef noodle soup, Dongpo pork, Chinese stir-fries, xiaolongbao filling, drunken chicken
- Substitutes
- 1 tbsp Shaoxing wine = 1 tbsp dry sherry (closest), or 1 tbsp sake + a little brown sugar.
- Storage
- Unopened: several years at room temperature. Opened: 6 months in a cool place; longer in the fridge.
- Main countries
- China
- Used in this book
- Taiwanese Beef Noodle Soup (牛肉麵)Beef and BroccoliChar SiuDan Dan NoodlesPork and Napa Cabbage Jiaozi (Boiled Dumplings)Kung Pao ChickenLu Rou Fan (Taiwanese Braised Pork Rice)Tangcu Liji (Home-Style Sweet and Sour Pork)Taiwanese Popcorn Chicken (Yan Su Ji)Twice-Cooked Pork (Hui Guo Rou)Yangzhou Fried RiceVelvet Beef with Charred BroccoliBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlBarbecue-Shop Char Siu with Maltose GlazeHong Kong Crispy Noodle Cake with Shrimp and ChickenDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteCrispy Dan Dan Rice-Paper DumplingsShiitake, Silken Tofu and Chicken Egg Flower SoupMala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Sichuan-Style Hot and Sour Soup with ShrimpHand-Rolled Three-Treasure Jiaozi with Sizzling Chili DipGanjjajang with Pork Shoulder and Crispy Fried EggSmoky Seafood Jjamppong with Homemade Chili OilVelvet Kung Pao Chicken, Restaurant StyleKung Pao Popcorn Chicken CupsHand-Cut Lu Rou Fan with Shiitake and Caramel BraiseLu Rou Tacos with Quick Cucumber PicklesLu Rou Cheese Rice GratinAuthentic Sichuan Mapo Tofu with Toasted PeppercornRed-Braised Osso Buco with Ginger-Scallion GremolataSichuan Chili-Oil PelmeniCantonese Gu Lou Yuk with PineappleNight-Market Master Popcorn Chicken with Toasted Pepper SaltRestaurant-Style Tomato and Egg with Shaoxing WineGreen Garlic Twice-Cooked Pork, Sichuan Restaurant StyleTwice-Cooked Pork Tacos with Pickled OnionGolden Yolk-Coated Yangzhou Fried Rice with Scallion Oil
Updated 2026-10-10