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Home Ingredients

Shaoxing Wine – Chinese Cooking Wine

By:Nagi
Published:5 Oct '18Updated:29 Oct '21
75 Comments

Shaoxing Wine (sometimes spelt Shaosing Wine) is a type of rice wine for cooking essential in much Chinese cooking. It’s a secret ingredient that makes recipes truly taste like what you get at Chinese restaurants. Chinese restaurants use it by the gallon in everything from stir fry sauces to soup broths, marinades and wontons!

Shaoxing Wine is used in practically every single Chinese recipe I’ve shared – because it’s key ingredient!

Shaoxing Wine / Chinese Cooking Wine

What is Shaoxing Wine?

Shaoxing wine is a type of Chinese cooking wine, and is alternatively spelt Shao-hsing or Shaohsing wine. It is made from rice and is one of the most popular types of of Chinese rice wines for cooking thanks to its complex and sweet flavour.

It’s the default rice wine I use for Chinese cooking and so I refer to it simply as Chinese Cooking Wine in almost all my recipes.

Remember Shaoxing wine is designed for cooking and not for drinking! Tasted by itself, it’s harshly alcoholic and a bit salty too, as salt is added to most formulations (my understanding is this is primarily for alcohol tax and regulation reasons).

Along with soy sauce, it is probably one of the most important seasonings and cooking liquids for Chinese cooking. Just like in much European and Western cooking, it is used to add depth and complexity to sauces, broths and anything else it is added to.

It’s usually used in small quantities – most stir fries only call for 1 or 2 tablespoons of Shaoxing Wine – and you can’t distinguish the taste of it in the finished dish. You just know it’s better! 🙂

Shaoxing Wine / Chinese Cooking Wine

Shaoxing Rice Wine

The best substitutes for Shaoxing Wine / Chinese Cooking Wine are as follows:

  • Dry sherry – that’s right, just every day cheap and cheerful dry sherry;

  • Mirin – a Japanese sweet cooking wine. If you use this, omit or reduce sugar called for in the recipe because Mirin is much sweeter than Chinese Cooking Wine. If there’s no sugar to omit, that’s fine, just know that the sauce will be a bit sweeter;

  • Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavour than Chinese cooking wine, but is an acceptable substitute and the best substitute.

These wines bring a similar depth and complexity to sauces.

Non-alcoholic substitute for Shaoxing Wine

Non-alcoholic substitutes will vary from recipe to recipe, and I try to include the best substitute in every recipe. However, as a general rule, the best non-alcoholic substitute is to use chicken broth (liquid chicken stock) in place of water in sauces.


Caveat:
I understand that there are some people who can’t get or can’t consume alcohol, whether for health or religious reasons. But because Chinese cooking wine is such a key ingredient in Chinese sauces that cannot really be approximated by anything else, I cannot promise the same recipe outcome if it is made without using a wine.

But for those who can consume alcohol, I really urge you to use one of the alcoholic substitutes above. You will thank me! 🙂

Pictured: Chop Suey / Chicken Stir Fry

Chop Suey - Chicken Stir Fry

What is Shaoxing rice wine used for?

Amongst all the familiar Chinese foods that we’re accustomed to in the West, you’d be hard pressed to find a single dish on a Chinese restaurant menu that does not use Chinese cooking wine!

It is used in almost every stir fry sauce, from classic Chop Suey / Chicken Stir Fries (pictured above) to Cashew Chicken, Mongolian Beef to Beef and Broccoli, and Kung Pao Chicken.

It’s also used in noodle recipes such as Chow Mein, and soup broths, like Wonton Soup and Chinese Corn Soup. And the fillings for dumplings, like Wontons and Potstickers.

Pictured: Kung Pao Chicken and Potstickers

Close up of Kung Pao Chicken with Kung Pao Sauce, fresh off the stove

Overheat photo of Potstickers, also known as Pan Fried Chinese Dumplings, on a dark brown plate with dipping sauce.

Secret ingredient

If you’ve ever made a Chinese recipe and wondered why it didn’t taste quite as good as what you get from your favourite Chinese restaurant, then Chinese Cooking Wine is probably the missing ingredient.

You can get every other ingredient “right” in a stir fry sauce, but if you don’t use Chinese cooking wine, it will be missing that extra something-something that makes it truly taste restaurant quality.

Or if it really looks tasty and you really want to try it anyway, add a splash of Chinese cooking wine and know you’ve just improved the recipe. 😉

Pictured: Chow Mein

Close up of Chicken Chow Mein

Is Shaoxing wine safe for children to consume?

Chinese Cooking Wine usually has an alcohol content of between 15 – 20%. Because stir fries are cooked quickly, the alcohol content does not necessarily fully evaporate. However recipes only use a small amount of Chinese Cooking Wine – usually only 1 or 2 tablespoons for a stir fry that will serve between 3 to 4 people.

Based on this, the amount of alcohol per serving is probably 1 or 2ml at most, which is a minuscule amount (one bottle of regular beer by comparison contains about 15 – 20ml of pure alcohol). And you certainly cannot taste it!

If you are concerned about consuming a small amount of alcohol in food, then I would advise you to not eat any Chinese food from Chinese restaurants because Shaoxing Wine is such a key ingredient in Chinese cooking, it is used in almost everything. Certainly in all the take out favourites!

In fact, I would advise you not to eat Chinese, Japanese, Korean or Thai food from any restaurant because all these cuisines use cooking rice wines in a similar manner. 🙂

Chinese Cooking Wine (Shaoxing rice wine, Shao-hsing or Shaohsing) - an essential to make truly tasty stir fries like Chinese restaurants. recipetineats.com

Which Shaoxing wine brand I use

I use a brand called Double Phoenix (red bottle, above right) which I get from Asian grocery stores. It costs a whopping $2 per bottle and will make 40 or 50 stir fries. It’s very affordable!

There are plenty of different brands at Asian stores and to be honest, I’m not furiously loyal to Double Phoenix, it is just the most common brand that I see. I’ve used others and not noticed a difference.

Chinese Cooking Wine is also now sold in supermarkets here in Australia. A brand called Pandaroo (above left bottle) which is perfectly adequate – though more expensive than real Chinese brands!

How to store Shaoxing wine

Shaoxing wine does not need to be refrigerated once opened. Just keep it in your pantry – and it keeps for years! Check the expiry date on your bottle.

Pictured: Egg Fried Rice

Close up of Egg Fried Rice in a wok with a wooden spoon, fresh off the stove

I hope that’s helped to answer some questions you might’ve had about Shaoxing Wine! You’ll find that I use Chinese cooking wine in virtually every Chinese recipe on my site. I’ve popped a list of some of the most popular ones below! – Nagi x

POPULAR RECIPES THAT USE SHAOXING WINE

Try these popular Chinese takeout recipes at home:

CHICKEN

  • Cashew Chicken

  • Kung Pao Chicken

  • Chop Suey / Chicken Stir Fry

BEEF

  • Beef and Broccoli

  • Crispy Sticky Mongolian Beef

  • Beef Stir Fry

NOODLES

  • Chow Mein

  • Singapore Noodles

DUMPLINGS & STARTERS

  • Wontons

  • Potstickers 

  • Spring Rolls

  • Chinese Lettuce Wraps

  • Fried Rice

Browse all Asian Takeout Recipes

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75 Comments

  1. Marti Darling says

    May 8, 2020 at 1:10 pm

    Nagi,
    I want you to know that you give me much joy in cooking! I love you! You give so much of yourself and information that I find so valuable. I am a big FAN! I love your mother, too!
    Thank you ,
    Marti

    Reply
    • Nagi says

      May 8, 2020 at 2:22 pm

      Hi Marti, thanks so much!!! N x

      Reply
  2. Anjalee Burrows says

    April 26, 2020 at 10:21 am

    This makes me so sad because I cannot consume alcohol. I want to make hong kong style beef and lettuce fried rice. What would you suggest I use instead of the wine? Thank you 🙂

    Reply
    • Nagi says

      April 27, 2020 at 1:59 pm

      Hi Anjalee, the wine is the key ingredient in these types of dishes that gives them that signature flavour unfortunately. If you cannot consume it, I’d just replace with chicken stock. N x

      Reply
  3. Sila says

    March 21, 2020 at 6:01 am

    Hi I’m in California, which Shao xing cooking wine would you recommend. I’m skeptical on what to buy as there are knock offs as one commented!
    Thanks

    Reply
  4. Rick says

    March 15, 2020 at 6:24 am

    My wife has Coeliac Disease i.e. anything containing any form of gluten is kryptonite to her digestive system.

    I’ve been able to find gluten free oyster sauce, soy sauce, hoisin sauce, etc. Two gluten free alternatives that continue to elude me are Shaoxing wine and hot bean paste.

    (I keep stashes of the real stuff in the house for when she’s away for days and the gluten can run free!)

    Reply
  5. Mari says

    January 12, 2020 at 10:00 pm

    Hello Nagi,
    I don’t know if this is right place to ask but I just cleaned out my pantry and I would really appreciate your clarification on these ingreds ie. Which can sub for which.

    1. Rice wine vinegar
    2. White rice vinegar
    3. White wine vinegar
    4. Verjuice (Margaret River)

    Also do you remember which recipe you recommended to use the Verjuice for?

    Many many thanks in advance

    Reply
  6. Paul says

    December 22, 2019 at 3:30 pm

    Hi Nagi
    Is CCW gluten free ?

    Reply
    • Jenn says

      February 24, 2020 at 3:07 pm

      I’m wondering if there are GF versions as well! The one that she said she uses says it contains wheat right on the bottle.

      Reply
  7. Nancy says

    October 19, 2019 at 7:59 am

    Hi,
    Should the Chinese Cooking Wine be refrigerated after the bottle has been opened?
    N

    Reply
    • Nagi says

      October 19, 2019 at 8:10 am

      HI Nancy! Nope, no need. 🙂 N x

      Reply
  8. Jay says

    October 15, 2019 at 10:48 pm

    Hi, is this the wine that causes the wok to be on fire?

    Reply
    • Nagi says

      October 16, 2019 at 6:22 am

      Hi Jay, I’ve never had my wok on fire! In commercial kitchens where they are using a super high heat, adding cooler ingredients can cause flare ups however – N x

      Reply
  9. Aaron says

    September 15, 2019 at 9:16 pm

    Is there a general good substitute for shaoxing wine that is non alcoholic ? As if we were to cook halal version of certain food that requires shaoxing wine, what is the best substitute ?

    Reply
    • Nagi says

      September 16, 2019 at 7:51 am

      Hi Aaron – I discuss this all in this post – N x

      Reply
    • John says

      February 28, 2020 at 9:29 pm

      Heating alcohol makes it evaporate. Raw alcohol in food is disgusting bro

      Reply
  10. Joseph P Allen says

    August 9, 2019 at 3:38 am

    We use Manzanilla Sherry i think it’s closest to Shaoxing wine, which is impossible to find in the states. Most importantly, neither has any salt added. If you can’t drink it, don’t cook with it!

    Reply
    • Nagi says

      August 9, 2019 at 2:35 pm

      Yes! A great sub!

      Reply
  11. Cat says

    June 11, 2019 at 11:30 am

    What about rice wine vinegar? Is that considered the same or something completely different?

    Reply
    • Nagi says

      June 11, 2019 at 11:46 am

      Hi Cat, no that’s something completely different – it’s a vinegar – N x

      Reply
  12. Fred Rickson says

    March 27, 2019 at 5:56 am

    I think I noted this in another recipe, but, in an Asia market you can find this wine in the booze aisle, and in the regular part of the store. The one in the market section, here in the U. S., will have 1.5% salt added. Too salty to drink, I guess.

    Reply
    • Nagi says

      March 27, 2019 at 11:04 am

      Hi Fred, yes the type I buy has salt added – only use it for cooking and not drinking ☺️

      Reply
  13. Ed Matthews says

    February 10, 2019 at 5:43 am

    I bought a different bottle of the stuff last week. After a little research, I found out that there are a lot of “Knock-Offs” of this product. What I wanted was “RICE WINE” for cooking, not “COOKING WINE”, As the article states, cooking wine has a nasty bitter and SALTY taste. I’m still looking for the right stuff. What you would want to look for is the RED and BLUE label bottle with the GOLD pagoda atop it’s front label. My bottle, was the RED Label one with the RED pagoda. The other one is the Premium stuff. Hope this info helps you.
    77563

    Reply
  14. Joan Felder says

    January 31, 2019 at 1:34 am

    Do you have a cookbook with all these recipes?

    Reply
    • Nagi says

      January 31, 2019 at 7:33 am

      Hi Joan, I don’t have a printed cookbook unfortunately! I do have e-books which are available and free to download ❤️

      Reply
  15. Beth says

    January 20, 2019 at 3:59 am

    I have the shassong real Chinese cooking wine I got at a Asian supermarket. I want to make a glazed salmon, bok choy and Shitake mushroom one pan meal. How much should I use for four 6 ounce pieces of salmon, bok choy and mushrooms. Will it burn while roasting?Sould it be put on after? Please help.

    Reply
    • Gary Houk says

      March 28, 2020 at 2:16 pm

      What is no salt Chinese cooking wine?

      Reply
  16. olga sosa says

    December 11, 2018 at 6:48 pm

    Hi, how long Mirin and cooking wine lasts opened, please? I cannot find them in small bottles.

    Reply
    • Nagi says

      December 13, 2018 at 8:34 pm

      Hi Olga, it does last a while however you could always freeze to store longer!

      Reply
  17. Joy Boo says

    November 19, 2018 at 11:14 am

    Hi Nagi… What’s the shelf life of Shaoxing wine after opening? Thanks 🙂

    Reply
    • Nagi says

      November 19, 2018 at 11:35 am

      Years and years!!! I’ve used bottles that were even 2 years old – possibly older!

      Reply
  18. Robyn says

    October 10, 2018 at 7:09 pm

    Nagi what is the difference between red and blue label Shaoxing cooking wine thank you

    Reply
    • Nagi says

      October 12, 2018 at 1:09 pm

      Hi Robyn! The blue label one I have tried is slightly more expensive and is pitched as “superior” but in all honesty, I did not notice a difference. You probably could notice if used uncooked but I do not have any recipes where the wine is not cooked. 🙂 N x

      Reply
  19. Anne Tooley says

    October 9, 2018 at 2:39 am

    Hello Nagi 🙂
    I see that Chinese Shaoxing wine’s color seems to be due to caramel additive. Can I use the clear rice wine I have from Japan for your recipes that call for Shaoxing wine?

    Thanks in advance!
    Anne

    Reply
    • Nagi says

      October 9, 2018 at 3:08 pm

      Hi Anne! You sure can – under the 2nd photo there is a list of substitutes and it’s listed as one of them 🙂 N x

      Reply
  20. Kit laughlin says

    October 7, 2018 at 6:49 am

    Nagi,

    I am pretty sure that, assuming normal stir fry cooking times and temperatures, there is zero alcohol in any dish cooked with Shaoxing wine—this is because alcohol’s boiling point is under 80°C. The small amount that is in the wine initially will be boiled off in the stir fry process.

    Reply
    • Dew says

      September 15, 2019 at 3:12 am

      Absolutely😉

      Reply
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