Cooking wine is a general term for all cooking wines. Cooking wine mainly includes yellow wine, which is brewed with spices such as pepper, star anise, cinnamon, clove, Amomum villosum and ginger. In addition, cooking wine also contains alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts, and its alcohol concentration is relatively low, generally around 15%.

However, the alcohol concentration of liquor is higher than that of cooking wine, generally around 57%. Higher ethanol content will destroy protein and lipids in meat to some extent. Moreover, the content of sugar and amino acids in liquor is lower than that in cooking wine, and the taste improvement effect is obviously not as good as that in cooking wine.