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| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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01-12-2003, 04:25 AM
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ISO recommendation on shao xing wine
Hello!
I want to start using shao xing wine in my stir-fries. I have seen one called "Golden Pagoda Brand" that sells at $6 for 750ml and says "SHAO XING HUA TIAO" along the top of the label. Is this a good brand? If not, what should I look for (I live in the northeast of the US). In addition to brands, any other advice on buying shao xing wine would be much appreciated. Thanks. kynn 
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02-12-2003, 06:07 PM
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ISO recommendation on shao xing wine
"Kynn" wrote in message om... Hello! I want to start using shao xing wine in my stir-fries. I have seen one called "Golden Pagoda Brand" that sells at $6 for 750ml and says "SHAO XING HUA TIAO" along the top of the label. Is this a good brand? If not, what should I look for (I live in the northeast of the US). In addition to brands, any other advice on buying shao xing wine would be much appreciated. The brand I like the best and which seems to be well respected (since there are copy-cat versions of it) is "Pagoda Brand." There is a 10-year-aged version of it out there too, comes in a box, so you may want to keep your eye out for it. I'm sure Golden Pagoda Brand is fine, though. Personally, I look for drinkable rice wine, not "cooking" rice wine. I've argued about it here with someone, don't remember who, but to me "cooking" wine was invented for stores that don't have an alchohol license. It has added salt, and I like to be in total control of how salt enters into a dish. That said, cooking rice wine is fine too. Peter
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