Chinese Cooking Wine (Liao Jiu)
肉と魚の生臭さを一掃！中華料理の香りのベースを作る「魔法の酒」
Description
A cooking wine specialized for Chinese cuisine. Around 10-15% ABV, it is based on Huangjiu (like Shaoxing wine) and pre-blended with spices like scallion, ginger, star anise, Sichuan pepper, and salt. An essential item that obliterates meat/fish odors (Xing Wei) and imparts a unique Chinese aroma.
Classification: Everyone, Condiment, Cooking Wine, Shaoxing Wine Base, Deodorizer, Basic Seasoning, Essential
Shops selling Chinese Cooking Wine (Liao Jiu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Huangjiu (Rice
- Wheat etc.)
- Water
- Salt
- Spices (Star anise
- Sichuan pepper etc.)
Instructions
- [Typical Uses]
- Massage into cut meat or fish with salt and starch as a 'marinade' to eliminate odor.
- Mid-stir-fry, when the wok is hottest, 'splash it down the wok side' to evaporate odor with alcohol and bloom aroma.
- Add heavily to stews (Hong Shao Rou) to tenderize meat and deepen flavor. *Cannot be drunk raw due to added salt and spices.
Learn more Substitutes, pairings, tips
Key spices
Salty and medicinal raw、but heating transforms it into a sweet aroma as alcohol evaporates
Substitutes at Japanese supermarkets
Can substitute with JP cooking wine or pure 'Shaoxing Wine' (Shaoxing wine smells better)
Pairing
All meat and fish stir-fries and stews
Trivia
Various types exist, like 'Cong Jiang Liao Jiu' (strong scallion/ginger flavor). Using JP cooking wine makes dishes smell Japanese; buying a cheap bottle of Liao Jiu is the most cost-effective way to cook authentic Chinese food at home.
Eating tips & etiquette
In Chinese cooking videos, the liquid chefs splash into woks is either oil, broth, or Liao Jiu. In Chinese cuisine, 'Qu Xing' (deodorizing raw meat) is the most critical step, and Liao Jiu is the star player.
Allergen
Wheat