Chinese Rice Wine, not the ones with salt !

[rotuts]

i used to work some time ago across the street from BOS'n Chinatown

 

wonderful place to work

 

i now a little bit about Chinese Rice Wine :  go to Chinatown, into one of their liquor stores and ask for a good quality rice wine.

 

as you all know    the stuff on any supermarket  Chinese or Not is loaded with salt.

 

a tax issue or so

 

I have this, from Boston's Chinatown :

 

 

that being said, Ive been trying to study various 

 

https://www.google.com/?client=safari#q=char+siu+youtube

 

Rx   a project Im thinking about

 

some suggest Rose Wine  :

 

 

and 

 

chinese rose wine

 

so  any differences ?  of course the rose wine from a chinatown liquor store  w / o salt

 

thanks

 

Edited August 28, 2016 by rotuts (log)

[Thanks for the Crepes]

I'm no wine expert either salted cooking or not, but I know there are some people around here who might be able to help if they saw your post, so BUMP. 

[liuzhou]

I'd be happy to chip in if I could work out what the question is.

[csingley]

I'm no expert on S China cooking, but I've made good cha-shao several times.

 

Your ShaoXing wine should work fine, rotuts.  Honestly I don't thnk the type of wine will really matter all that much in the marinade... I usually use Taiwanese mijiutou cause it's easy for me to source.

 

Here's a good base recipe I like: http://rasamalaysia.com/char-siu/2/

 

Hardest part is sourcing good bean curd really.