Shaoxing Wine [split from Quebec board]
Just wondering if, as a Canadian, you have ever tried cooking with the unsalted version? I'm asking because I don't think you'd be so pleased with the results if you had.
Of all my complaints about Canada, this one right now ranks number one. I shouldn't have to pay a sin tax on my sinfully good triple-soy sake braised pork.
Now that this thread has been split off, I think it deserves a link to two nice posts about Shaoxing wine,
and its sequel
I should also qualify my complaint: it's Quebec, not all of Canada, that is frustrating me.