Shaoxing wine is a Chinese rice wine used in cooking. It is not a drink to sip. Cooks use it to marinate meat and fish, to deglaze the wok, and to add savoury depth to braises and sauces.
Where to find it
Look in the Chinese section of the world food aisle, sometimes near the cooking sauces and vinegars. Larger supermarkets may stock one brand. Chinese grocers usually have more choice.
What to check on the bottle
Shaoxing wine contains alcohol, so check the label if you avoid it. Some shops also sell alcohol free cooking wines, which are a substitute with a milder flavour.
Check the label for added salt. Some cooking versions contain salt, which changes how much salt you need in the rest of the dish.
How to use it
Add a splash to a marinade for beef or prawns, and leave for about fifteen minutes. Pour a little into a hot wok to deglaze it. Cook a spoonful into a braise near the start, so the alcohol cooks off.
Storage
Keep the bottle in a cupboard, away from direct heat. An opened bottle keeps for a long time.
For a black vinegar that works alongside it in braises, see our Chinkiang black vinegar guide. For another savoury sauce, read our oyster sauce guide, and for a dish that uses it, try our black bean sauce guide.