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liuzhou

liuzhou

8 minutes ago, Jaymes said:

My son's best friend's father is a Chinese master chef. In place of rice wine or sherry, he often uses a splash of gin. Says it's his "secret ingredient."

 

Yes, I realize it seems farther afield at first thought but it might be cheaper and easier to source there (one of my favorite gins is Norweigan). If so, wouldn't hurt to try it. 

 

Gin is damned expensive in China (most people have no idea what it is) and I can't see it being cheaper than rice wine anywhere else. Also, I can't see how it could possibly substitute for Shaoxing wine. Totally different taste.

I'd stake everything on the OP's restaurant not using gin!

liuzhou

liuzhou

6 minutes ago, Jaymes said:

My son's best friend's father is a Chinese master chef. In place of rice wine or sherry, he often uses a splash of gin. Says it's his "secret ingredient."

 

Yes, I realize it seems farther afield at first thought but it might be cheaper and easier to source there (one of my favorite gins is Norweigan). If so, wouldn't hurt to try it. 

 

Gin is damned expensive in China (most people have no idea what it is) and I can't see how it would substitute for Shaoxing wine. Totally different taste.

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