Shaoxing wine is a Chinese rice wine used in cooking to marinate meat and seafood, deglaze a wok, and add savoury depth to braises and sauces. It’s named after the city of Shaoxing, where it’s traditionally made, and is a staple in Chinese kitchens rather than a drink on its own.
What it tastes like
Shaoxing wine has a deep, slightly nutty, savoury flavour with a noticeable but not overpowering alcohol edge. It’s closer in role to how dry sherry is used in some Western cooking than to a wine you’d drink with dinner.
What to use instead
- Dry sherry is the closest widely available substitute, with a similar depth and nuttiness.
- Dry white wine or mirin can work in a pinch, though the flavour will be lighter and sweeter.
- Rice vinegar diluted with water is a rough non-alcoholic option, though it won’t bring the same depth.
FAQ
Can I leave Shaoxing wine out of a recipe?
You can, though the dish will lose some depth and savoury complexity. A splash of soy sauce and a pinch of sugar can help make up for it.
Is Shaoxing wine the same as rice vinegar?
No. Shaoxing wine is fermented further than rice vinegar and contains alcohol, while rice vinegar does not.
Where is Shaoxing wine sold?
Chinese and Asian supermarkets carry it, and some larger UK supermarkets stock a single brand in the world food aisle.
