Shaoxing wine

Production

The traditional method involves manually stirring rice mash with a type of wooden hoe every four hours, in order to help the yeast break down the sugars evenly. Known as kāi pá (), it is an essential skill to produce wine neither bitter nor sour. Another important skill of the winemaker is to assess the fermentation by listening to the vat for the sound of bubbling.

In addition to glutinous rice, Shaoxing wine can also be produced with sorghum or millet.

It is also bottled for domestic consumption and for shipping internationally. Aged wines are referred to by year of brewing, similar to grape vintage year ().

Wines sold overseas are generally used in cooking, and can contain spices and extra salt. Mislabeling wines from regions other than Shaoxing as "Shaoxing wine" is a "common fraudulent practice".

Prominent producers

• Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd. () of Shaoxing, Zhejiang.

• Di Ju Tang ()

• Kuai Ji Shan ( named after a local mountain)

• Tu Shao Jiu ()

• Nü Er Hong () In 2020, a revenue of 4.3 billion yuan ($664 million) was reported by 80 rice wine makers in Shaoxing.

History

Rice wine has been produced in China since around 770 to 221 BC and was generally for ceremonial use. During the late Qing dynasty, educated councilors from Shaoxing spread the popularity of wine consumption throughout the country and was an essential part of Chinese banquets. Large quantities are made and stored in clay jars over long periods of time.

In 1980s, Hong Kong, interest in Nü Er Hong, a brand of Shaoxing wine, grew due to nostalgic interest in mainland Chinese traditions, as well as references in popular martial arts novels of the time. Tung Chee-hwa celebrated his appointment as first Chief Executive of Hong Kong with Nü Er Hong.

In China, the beverage's popularity has waned in favor of other types of alcohol, and it has a reputation for being "old-fashioned," although it is still used for cooking. Outside of Asia it is mostly regarded as a cooking wine.

Classification

Usage

Better quality Shaoxing wine can be drunk as a beverage and in place of rice at the beginning of a meal.{{Clarify|reason=Does this mean higher-end Shaoxing wine is drunk as an aperitif ? What does "instead of rice" mean ? -- Rice isn't typically drunk, and isn't traditionally an appetizer on it's own to my knowledge|date=January 2026}} This type of Shaoxing wine is generally of higher quality and is more expensive than the cooking grades seen in the supermarkets, which contain added salt. When at home, some families will drink their wine out of rice bowls, which is also the serving style at Xian Heng Inn. If not served at a meal, Shaoxing wine can also accompany peanuts or other common snacks.

Nǚ Ér Hong () is a tradition in Shaoxing when a girl is born into the family. A jar of wine is brewed and stored underground on the day of the daughter's birth, and dug out and opened for consumption on her wedding day as celebration.

Huang jiu (), as it is known locally, is also well known for its use in meat dishes, in addition to being an ingredient in many dishes of Chinese cuisine. It is a key ingredient of Mao Zedong's favourite dish of braised pork belly with scallion greens – what he called his "brain food" that helped him defeat his enemies. The following is an incomplete list of other common Shaoxing wine-marinated dishes:

• Drunken chicken ()
• Drunken shrimp ()
• Drunken gizzard ()
• Drunken fish ()
• Drunken crab ()
• Drunken liver ()
• Drunken tofu ()
• Drunk phoenix talon ()

References

References

1. TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive
2. (2012-02-01). "Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics". Food and Bioprocess Technology.
3. (2022-08-02). "Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy". Journal of Chromatography A.
4. Tao, Ni. (2021-08-26). "Nü Er Hong: How a rice winemaker created a legendary Chinese brand".
5. Tao, Ni. (2021-05-13). "In Shaoxing, young winemakers attempt to revive China's original spirit".
6. (2021-05-07). "Chinese cooking wine brings tangy depth to, well . . . everything".
7. [http://www.shaoxingwine.com.cn/ Shaoxingwine.com]
8. Malcolm Moore. (29 January 2010). "China sets standard for Chairman Mao's favourite dish". Daily Telegraph.