Beer, white wine, yellow wine, wine and whisky can all be used as cooking wine.

Cooking wine is rich in leucine, isoleucine, methionine, phenylalanine, threonine and other eight amino acids needed by human body. When heated, they can produce various smells of fruit flowers and toast. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development. In fact, the nutrition of cooking wine comes from yellow rice wine, and then it is brewed by adding spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger.

1. When cooking with animal raw materials, because meat, viscera, fish tissues and mucus on the surface of fish contain fishy smell, these substances can be dissolved by alcohol in wine when heated and volatilized with vaporized alcohol, thus removing the fishy smell;

2. Amino acids in yellow rice wine can also combine with sugar to form aromatic aldehydes, resulting in attractive aroma;

3. The esters contained in yellow rice wine also have fragrance, so adding yellow rice wine to cooking can remove the peculiar smell of dishes and greatly increase the fragrance;

4. Yellow rice wine also contains a variety of vitamins and trace elements, making the dishes more nutritious;

5. When cooking meat, poultry, eggs and other dishes, yellow wine can penetrate into food tissues, dissolve trace organic matter, and make dishes soft and tender;

6. Warm drinking yellow wine can help blood circulation, promote metabolism, nourish blood and beautify, promote blood circulation and dispel cold, dredge meridians, effectively resist cold stimulation and prevent colds;

7. Yellow rice wine can also be eaten as a drug introduction.