The role of cooking wine is mainly to remove the fishy taste of fish and meat, increase the aroma of the dishes, and facilitate the full penetration of salty and sweet flavors into the dishes.

The wine is rich in 8 kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine, threonine, which can produce a variety of fruity, floral and toasty flavors when they are heated. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, help the synthesis of fatty acids in the body, and are also good for children's physical development.　　

Material wine is the name for cooking wine, which is made from glutinous rice by soaking, steaming and fermenting. With an alcohol concentration of about 15 degrees, it has a mellow flavor and is rich in amino acids and vitamins.

Main Nutrients: Energy, Protein, Fat, Carbohydrates

Main Food Benefits: Improves sleep, helps synthesize fatty acids in the human body, and is also good for children's physical development