white wine or cooking wine
葡萄酒或料酒· putaojiu huo liaojiu
other
Taste & Role
Salty🫙 Fermented
Used in marinades and added during stir-frying, braising, or deglazing to remove fishy or gamey odors from meat and seafood while layering in subtle acidity and aroma.
What it is
This entry covers two interchangeable options for adding wine to Chinese dishes: dry white wine and Chinese cooking wine (liaojiu), a salted rice wine in the same family as Shaoxing wine. Cooking wine is brewed from fermented rice and seasoned with salt, so it is intended for cooking rather than drinking. Either option works when a recipe calls for a splash of wine to brighten and deepen flavor.
Nutrition
per 100 g- Calories
- 50 kcal
- Protein
- 0.5 g
- Total fat
- 0 g
- Carbs
- 6.3 g
- Fiber
- 0 g
- Sodium
- 626 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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