Best Chinese Wine for Cooking
My soup recipe calls for 2 c. Chinese cooking wine (sic). I'm unclear exactly what that means, but I used what I had in the house. The broth wasn't bad, could have been better, but I'm wondering if a better wine would have made the difference.
I find the wine selection in the sauce aisle of my Asian grocery to be extremely confusing. When I asked for help in choosing a wine last week I was very firmly directed to the display of rice vinegars. So no help there.
What varieties and brands of wine would you recommend for Chinese cooking?
I've had some given to me and do not remember the name, but it was definitely of drinking quality, tasting almost exactly like a Fino sherry. Your store experience is odd, especially as they apparently do have wine; "cooking" wine is almost always adulterated with salt and stuff to make it undrinkable, so you want a wine you wouldn't mind drinking, assuming you do. Perhaps you should just tell them you're looking for a nice tasty wine and don't even mention cooking. If that fails, hit the wine store and get some Fino or medium-dry sherry.
I buy Shaoxing at my wine store where I can buy good quality drinking wine and not the adulterated cooking wine sold in most Asian groceries.
Thanks all. The red bottle that smtucker referred to is the one I ran out of and was trying to replace, with no luck. There was sherry in the house, but not enough, unfortunately. The Chinese wine I had in the house was bought by mistake a while back and I avoided using it specifically due to the addition of salt. You see, many years ago I worked for the company that made Holland House "cooking" wines and I darn well know better than to use anything called cooking wine.
So it looks like I was on the right track in the store and just need to find someone with better English skills to help me find the right bottle.