Chinese rice wine

Chinese rice wine is a traditional ingredient in Asian cuisine, especially Chinese, used both for cooking and for marinades and sauces. It is a type of fermented wine made from glutinous rice, which has a slightly sweet flavor and a deep aroma that enhances the flavor of food.

Origin: This wine has its roots in China, where it has been used for thousands of years. It is a fundamental element in many classic Chinese recipes, such as gong bao chicken or Cantonese-style pork, and is also used in other East and Southeast Asian cuisines.

Properties: Chinese rice wine contributes umami flavor and a slightly sweet touch to dishes, helping to balance intense flavors and tenderize meats during marination. It should not be confused with rice vinegar, which is more acidic. Furthermore, during cooking, the alcohol evaporates, leaving only the flavor.

Synonyms in Spanish from Latin America: Although it is more common to be called Chinese rice wine, in some regions it may be found as rice wine or simply Asian cooking wine. In certain supermarkets or specialty stores it is also known as Shaoxing, which is the most popular and recognized variety of this beverage.