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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 .
Shaoxing jiu (紹興酒; pinyin: Shàoxīng jiǔ) It is commonly used both for drinking and in Chinese cooking (as liaojiu, with added herbs and spices). The reddish color of these wines is imparted by red yeast rice. One prominent producer of Shaoxing wine is Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd. (古越龍山) of Shaoxing, Zhejiang.
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.
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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.
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 ...
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. [3] In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. [4]
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum , a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
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