Description
A mellow, deep brewed wine featuring amino acid umami, aged long using glutinous rice, wheat, and high-quality spring water from Puli in central Taiwan.
Restaurants serving Taiwanese Shaoxing Wine
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice
- Peng Lai Rice
- Wheat
- Hua Mei(Dried plum for topping)
Instructions
- [Delicious Way to Drink]
- [Taiwanese Secret: Dried Plum (Jia Hua Mei)] Ordering Shaoxing wine in Taiwanese restaurants almost always gets you a small plate of 'Hua Mei (Taiwanese sweet/sour dried plum)'. Dropping 1-
- into your glass is the absolute Taiwanese style.
- [Temp] In winter, drinking it 'hot (Wen Jiu)' enhances the aroma; the plum's sweet/sourness mellows the wine's unique quirk.
- In summer, 'on the rocks' with a plum makes it refreshingly drinkable like plum wine.
- [Age] Includes 5-year 'Jingniang', 10-year 'Jiaocang', etc. Older ages offer smoother mouthfeels and increased caramel-like savoriness.
Learn more Spice, substitutes, tips
Key spices
Deep amino acid umami and caramel-like aroma
Substitutes at Japanese supermarkets
Chinese Shaoxing wine (though Taiwanese is milder)
Pairing
Rich meat dishes like Hongshao Rou (Braised pork) or Peking Duck
Trivia
[For Adults] Unlike mainland Shaoxing wine, it's brewed with Puli's famous 'Ailan Ganquan' spring water, making it very clean and mild. Adding dried plum was originally a trick to make inconsistent wine palatable, but is now an indispensable Taiwanese banquet culture.
Eating tips & etiquette
[Unique Eating] Poke the 'dried plum'—softened in the glass—with chopsticks, nibbling the Shaoxing-soaked plum bit by bit as a drink snack!
Allergen
Wheat