Shaoxing Hua Diao can be routinely served cold or hot. Cold drinks, in the high-quality Huadiao wine into a few plums, heating and cooking for about 10 minutes, to be reduced to room temperature can be chilled in the refrigerator. For hot drinks, add finely shredded ginger and goji berries and heat to about 45 degrees Celsius, or crack an egg into the wine and heat it up to make an egg drop. Aside from that, pairing Huadiao with hairy crabs is a traditional combination.

Hua Diao Drunken Dungeness Crab with aged Shaoxing Hua Diao and high-quality hairy crabs is a famous dish in Huaiyang cuisine. The fragrance of aged yellow wine does not cover the sweet aroma of crab, both the rich wine aroma and the long aftertaste of crab flavor, flower carving with hairy crab can play the role of fishy flavor, warm crab cold, the two flavors complement each other, it can be called a perfect match. In China, since ancient times, there has been the habit of eating crabs and drinking yellow wine. Crab is cold in nature, and it is easy to hurt the spleen and stomach by eating it, while Hua Diao has the effect of activating blood circulation and warming the stomach, and the combination of the two makes the crab with yellow wine become a dietary tradition.

Flower carving chicken is another famous flower carving dish, belonging to the Cantonese cuisine. Chicken thighs remove the leg bone, sprinkle salt and pour a little cooking wine, spread evenly, marinate for half an hour, wrap tightly in tin foil, screw on both ends and steam for 30 minutes. Make a sauce with 3 grams of angelica, 30 wolfberries and 400 ml of water. Then pour the container into the steamed chicken thigh rolls, soak in 200ml Shaoxing wine for more than 6 hours, slice and serve. The sweetness of Huadiao and the freshness of chicken combine to produce a rich aroma, unique taste and flavor of the masses like.