Chinese rice wine

Chinese rice wine, also known as Shaoxing wine, is a traditional ingredient in Asian cuisine, especially in Chinese gastronomy. It is a wine made from fermented rice that provides a complex, slightly sweet, and umami flavor, ideal for marinating, cooking stews, sauces, and stir-fries.

This wine originates from the Shaoxing region in Zhejiang province, China, where it has been produced for over a thousand years. Its production process involves the fermentation of glutinous rice with specific yeasts and molds, which gives it its aromatic characteristics and a moderate alcohol content, generally between 14% and 18%.

Among its properties, it stands out for its ability to enhance flavors and tenderize meats, in addition to facilitating cooking without the need to add large amounts of salt. It contains natural antioxidants and adds an authentic touch to traditional dishes such as chicken with rice wine, stews, and soy sauces.

In different Spanish-speaking countries, this ingredient may be known by similar names such as "rice wine", "Chinese wine", or simply "Shaoxing wine". However, it is important not to confuse it with Japanese sake, which although it is also a rice wine, has a different flavor profile and particular culinary uses.