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Shaoxing wine (alternatively spelled Shaohsing, Hsiaohsing, or Shaoshing) is a variety of Chinese Huangjiu ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing , in the Zhejiang province of eastern China , and is widely used as both a beverage and a cooking wine in Chinese cuisine .
This type of rice wine has the lowest fermentation temperature. An example of this kind is Yuanhongjiu (元紅酒, literally "Champion's Red Wine"), a specialty of Shaoxing, so-named because being successful in the imperial examination is a great cause for celebration and fame (red) and as well, traditionally the wine jars are painted red.
Chinese rice wine is also known as Shaoxing wine or simply Shao Wine (绍酒). The brewery utilizes a natural process using the "pure" water of the Jianhu-Mirror Lake. It has a unique flavour and a reputation both nationally and internationally. It is used as a liquor and in cooking as well as a solvent for Chinese herbal medicated ointments.
A concise grammar, phonology, and nearly 300 page word list of the dialect has been compiled by Yang Wei (杨葳) and Yang Jun (杨浚) in Shaoxing Fangyan (绍兴方言). There is also an English-language monograph The Phonology of Shaoxing Chinese by Zhang Jisheng and a handful of other works in Chinese.
The wine is made by strictly following the traditional process of Five Utensils. Liulingzui has won a lot of prizes and awards: Special Gold Award of the Paris Exposition, the first batch of China Food Cultural Heritage, the first batch of China's Time-honored Brand, National Geographical Indication Products and the National Key Cultural Relics ...
The original restaurant was founded in 1884, during the reign of the Guangxu Emperor of the Qing dynasty, but closed after a few years. [1]It was mentioned by writer Lu Xun in his work "Kong Yiji", with the restaurant situated in a fictionalised version of Shaoxing.
One with Shaoxing wine originated in the Zhejiang province of eastern China. [1] Shaoxing drunk chicken is cooked and marinated in historic Shaoxing wine to create a deep taste. [1] In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks.
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