white wine
白葡萄酒· bai pu tao jiu
other
Taste & Role
Used to marinate seafood, deglaze pans, and add acidity and aromatic depth to sauces, steamed fish, and stir-fries. Its alcohol cooks off while leaving brightness and subtle fruitiness behind.
What it is
White wine is an alcoholic beverage made from fermented grapes, ranging in color from pale straw to light gold. In Chinese cooking, it appears most often in Cantonese and fusion dishes, particularly seafood preparations, and is sometimes used in place of Shaoxing wine in Western-adapted recipes. Dry varieties are preferred for cooking.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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