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Chinese Wines In Cooking

cabrales

By cabrales
in eGullet Q&A with Ed Schoenfeld

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cabrales

cabrales

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I'd be interested in some examples of dishes in which certain Chinese wines are utilized for braising (e.g., in certain abalone preparations), are included in a marinade or sauce or are otherwise deployed. What might the unusual taste or aroma qualities of certain Chinese wines utilized in cooking be, in your assessment? :smile:

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eatingwitheddie

eatingwitheddie

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I'd be interested in some examples of dishes in which certain Chinese wines are utilized for braising (e.g., in certain abalone preparations), are included in a marinade or sauce or are otherwise deployed.  What might the unusual taste or aroma qualities of certain Chinese wines utilized in cooking be, in your assessment?  :smile:

I do most of my cooking with Shaoshing rice wine and then with dry sherry. Shaoshing has a more pronounced taste and is good for a dish like Sliced Fish w Wine Sauce. Sherry is less discernable. I don't use other types of Chinese wine and would be interested in getting information from those who do

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