Are there any 'best' brands or brands to avoid? Bonus Story: I don't know how legit the story is, but my father tells me it's called "daughter red" wine because when a daughter is born, the father will make a batch of rice wine and then bury it into the ground in a sealed earthenware pot. This wine is aged for 10 or more years and tastes similar to dry sherry. The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. The key in Shaoxing is that it has a kind of wheaty-sweet flavor going on. I'd be quite interested to read about it. If you skip using the wine it will, more often than not, When his daughter finally gets married, he will dig up the wine he buried years ago. Read the Shaoxing wine substitute discussion from the Chowhound Home Cooking, Chinese food community. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. A not too sweet sherry will do the trick. It definitely tastes a little different but it really does bring out the flavour. It’s a tenderizer, adds moisture and is a key ingredient when making a de-glaze. It's not particularly tasty, especially with the added salt. I've been making the food without the wine and it's good. You say it tastes good... You aren't missing much. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Not sure if this helps. I personally avoid the ones made in China, but that's mostly just paranoia on my part. I'm pretty broke, so I use a $5 bottle myself, but my father has been known to cook with his 10+ year old 女儿红 ("nu er hong" - literally translates into "Daughter Red"). Cooking sherry or cream sherry should not be used in place of Chinese rice wine. It's not particularly tasty, especially with the added salt. Looks like you're using new Reddit on an old browser. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. The reddish sherry color traditionally came because of a special type of rice used for fermentation (红曲米 - "hong qu mi). I'd probably be looking for something like apple juice or even just water with a little brown sugar / palm sugar dissolved in it. A light rice vinegar might work here, but the quantities to reach the desired acidity will likely need to be adjusted to taste. By using our Services or clicking I agree, you agree to our use of cookies. I don't usually recommend cooking with this stuff. It is much sweeter than shaoxing, so use less mirin than the recipe calls for. I don't know why nobody mentioned this yet, but you can use mirin. http://cdn.biggestmenu.com/00/00/39/836914e0030f3cd6_m.jpg. Totally depends how you cook it. It comes closest in flavor to Shaoxing rice wine (also spelled Shao-hsing or Shaohsing), an amber-colored wine made with glutinous rice, wheat yeast, and spring water. You may unsubscribe at any time. I'm an alcoholic. Your sobriety (or, frankly, your level of comfort in your home by not having the booze around) is much more important than the tiny flavor nuances that may or may not be there. The sherry colored ones are typically what most people use to cook with, and what most people think of when you say Shaoxing wine. Some of these also go through a period of aging, which may further the development of color. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Join the discussion today.