Shao wine is also called "old wine", "cooking wine" or "sweet wine". Because of its bright yellow or amber color, it is also called "yellow rice wine". Shaojiu is rich in aroma, sweet and delicious, mellow in taste, and contains amino acids, sugar, vinegar, organic acids and vitamins. It is one of the indispensable main condiments in cooking.

Jiu Shao should be used for seasoning, because Jiu Shao contains ethanol, which has strong volatility and high permeability. Pickling fish, shrimp and other raw materials with strong fishy smell with Shao wine can quickly penetrate into the raw materials, guide the infiltration of condiments, make the dishes taste mixed, and can be combined with trimethylamine, hexahydropyridine, aminovaleraldehyde and other components in the raw materials. After these substances are dissolved by ethanol, they can escape with ethanol quickly after heating, and there is no odor, which plays a role in removing odor and odor.

When cooking meat raw materials, add a proper amount of Shaoxing wine. Shaoxing wine can react with dissolved fat to produce aromatic substances such as esters after heating, which makes the dishes full of fragrance and increases the compound delicious taste of the dishes. Ethanol in Shao wine is also a good organic solvent. When the fat meat is marinated with Shao wine, the dishes are fragrant and refreshing, fat but not greasy.

When cooking green leafy vegetables, adding a proper amount of Shaoxing wine can reduce the content of organic acids in raw materials, thus protecting chlorophyll and making the dishes green and pleasing to the eye, bright and beautiful.

When seasoning, adding a proper amount of Shaoxing wine can increase the umami taste and the heat, so that the delicacy of dishes can be completed in an instant of high heat. Because Shao wine contains a small amount of sugar, it can make dishes golden yellow; At the same time, it has the functions of sterilization and antisepsis, stimulating appetite and enhancing special flavor.

But we can't use liquor instead of Shao liquor, because the alcohol content of liquor is relatively high, generally around 57%, and the contents of sugar, amino acids and acids are very few. Therefore, less ester is produced. Seasoning with white wine, because of its high alcohol content, does not volatilize when cooking, and the taste effect of the finished dish is not good, which will also destroy the unique flavor of the dish, so it is not necessary to season with white wine.