Shaoxing wine
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| Shaoxing wine | |||||||||||
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| A scaled down version of the classic shaoxing wine container | |||||||||||
| Traditional Chinese: | 紹興酒 | ||||||||||
| Simplified Chinese: | 绍兴酒 | ||||||||||
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Shaoxing wine is one of the most famous varieties of huangjiu , or traditional Chinese fermented wines from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is both drunk as a beverage as well as widely used in Chinese cuisine. It is internationally well-known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.[1]
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[edit] Production
Shaoxing wine has been in production, since the dynastic times. Large quantities are made and stored in the classic Shaoxing wine container over long periods of time.[1] It is also shipped internationally via bottles. Aged wines are referred to as 陳年, meaning vintage.
[edit] Usage
One can drink Shaoxing wine, but it is also famous for marinating meat dishes. The following is a sample list of common Shaoxing wine-marinated dishes. It is not limited to the following:
- Drunken chicken (醉雞)[1]
- Drunken shrimp (醉蝦)
- Drunken gizzard (醉腎)
- Drunken fish (醉魚)
- Drunken crab (醉蟹)
- Drunken liver (醉肝)
- Drunken tofu (醉豆腐乾)
- Drunk phoenix talon (醉鳳爪)
