Shaoxing Wine [split from Quebec board]
Shaoxing wine has a very distinct aroma. I used to use sherry for Chinese cooking, but now that I'm using Shoaxing wine there's no going back.
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.
- The original comment has been removed