Shaoxing wine

紹興酒 shàoxīngjiǔ

Flavor and role

An aged Chinese yellow wine brewed from glutinous rice, with a nutty, caramel-like aroma. It masks the gamey smell of meat and adds depth to stir-fries.

Typical dishes and uses

Beef noodle soup, Dongpo pork, Chinese stir-fries, xiaolongbao filling, drunken chicken

Substitutes

1 tbsp Shaoxing wine = 1 tbsp dry sherry (closest), or 1 tbsp sake + a little brown sugar.

Storage

Unopened: several years at room temperature. Opened: 6 months in a cool place; longer in the fridge.

Main countries

China

Used in this book

Taiwanese Beef Noodle Soup (牛肉麵)Beef and BroccoliChar SiuCumin Lamb (Ziran Yangrou)Dan Dan NoodlesGua Bao (Taiwanese Pork Belly Bun)Pork and Napa Cabbage Jiaozi (Boiled Dumplings)Kung Pao ChickenRed-Braised Lion's Head Meatballs (Hong Shao Shizitou)Lu Rou Fan (Taiwanese Braised Pork Rice)Red-Braised Pork Belly (Hong Shao Rou)Cantonese Steamed Fish with Ginger and Spring OnionTangcu Liji (Home-Style Sweet and Sour Pork)Taiwanese Popcorn Chicken (Yan Su Ji)Twice-Cooked Pork (Hui Guo Rou)Xiaolongbao (Shanghai Soup Dumplings)Yangzhou Fried RiceYuxiang Eggplant (Fish-Fragrant Aubergine)Chaufa Especial with Shrimp, Chicken and Scallion OilVelvet Beef with Charred BroccoliWok-Hei Beef Chow Fun with Velveted Beef and Garlic ChivesBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlBarbecue-Shop Char Siu with Maltose GlazeHong Kong Crispy Noodle Cake with Shrimp and ChickenChar Siu Cubano (Cantonese x Cuban)Restaurant-Style Cumin Lamb with a Fresh-Toasted Spice BlendDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteCrispy Dan Dan Rice-Paper DumplingsShiitake, Silken Tofu and Chicken Egg Flower SoupRestaurant-Style Puffy Egg Foo Young with Char Siu and ShrimpSichuan Peppercorn Fårikål (Norwegian × Chinese)Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Caramel-Braised Pork Belly Gua Bao with Milk BunsSichuan-Style Hot and Sour Soup with ShrimpHand-Rolled Three-Treasure Jiaozi with Sizzling Chili DipGanjjajang with Pork Shoulder and Crispy Fried EggSmoky Seafood Jjamppong with Homemade Chili OilMala Cheese Jjimdak (Sichuan × Korean)Velvet Kung Pao Chicken, Restaurant StyleKung Pao Popcorn Chicken CupsYangzhou Clear-Stewed Lion's Head (Qing Dun Shizitou)Lion's Head Meatball Bao with Sesame Napa SlawHand-Cut Lu Rou Fan with Shiitake and Caramel BraiseLu Rou Tacos with Quick Cucumber PicklesLu Rou Cheese Rice GratinAuthentic Sichuan Mapo Tofu with Toasted PeppercornExtra-Juicy Hand-Chopped Pork NikumanRed-Braised Osso Buco with Ginger-Scallion GremolataSichuan Chili-Oil PelmeniShanghai-Style Red-Braised Pork with Braised EggsRed-Braised Pork Belly with Aged Kimchi and Tofu (Chinese × Korean)Red-Braised Pork Belly Bao with Peanut Crumble and Quick PicklesShallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop StyleCantonese Gu Lou Yuk with PineappleNight-Market Master Popcorn Chicken with Toasted Pepper SaltRestaurant-Style Tomato and Egg with Shaoxing WineGreen Garlic Twice-Cooked Pork, Sichuan Restaurant StyleTwice-Cooked Pork Tacos with Pickled OnionCrab and Pork Xiaolongbao with Pork-Skin Aspic (18 Pleats)Spicy Sesame Soup Dumpling Bowl with Bok ChoyGolden Yolk-Coated Yangzhou Fried Rice with Scallion OilSizzling Claypot Yuxiang Eggplant

Updated 2026-10-10