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Clinical Investigation

Rice Wine Top Journals

rice wine, or mi jiu, is formed from glutinous rice (aka sticky rice). It are often clear and colorless, light yellow, or dark brown in color, and usually has an alcohol content starting from 12-20%. it's a sub-type of huang jiu , which may be a category of Chinese alcoholic beverages made up of rice, sorghum, millet, or wheat and a jiu qu liquor fermentation starter. While the foremost famous variety comes from Shaoxing (read more about Shaoxing wine), mijiu is formed and used everywhere China, both as a beverage and for cooking. A bit like using wine in Western dishes, Chinese rice wine adds depth and flavor complexity to dishes. It’s used frequently in marinades and sauces, and to deglaze intensely hot woks during the stir-frying process. This method helps to cook off any alcoholic edge and make that highly sought-after wok hay (breath of the wok) flavor. There are even some varieties that folks drink, though we've not seen any outside of China. We might not recommend drinking any of the wines you discover at Asian grocery stores! These wines often have salt added to avoid an alcohol tax, which makes them briny and far more suited to cooking than drinking. That said, the common cooking advice of, “don’t cook with a wine you wouldn’t drink” doesn't apply here. While this cooking wine might not be pleasing to the palette by itself, it adds a superb and crucial flavor to several Chinese dishes. There’s a crucial distinction between Shaoxing rice wine, which we involve most frequently in our recipes, and clear rice wine, which is colorless and resembles water.    

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