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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 .
Liaojiu (料酒; pinyin: liàojiǔ; lit. "ingredient wine") is a lower grade of huangjiu widely used in Chinese cuisine as a cooking wine. Often it is sold flavored and seasoned with various herbs, such as cloves, star anise, cassia, black cardamom, Szechuan pepper, ginger, nutmeg, and salt.
Mijiu is also used frequently in Chinese cuisine as a cooking wine, commonly used in seafood and exotic southern dishes such as ginger duck, drunken chicken and three-cup chicken. [2] The cooking mijiu available in Asian grocery stores are generally of a lower quality, and often contain added salt to avoid an alcohol tax.
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Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...
Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch , during which microbes enzymatically convert polysaccharides to sugar and then to ethanol . [ 1 ]
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Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and ...
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