Both are fine, yellow wine is the best.

The benefits of cooking with yellow wine:

1, yellow wine also contains a variety of polysaccharide flavor substances, and a high content of amino acids, used in cooking can add fresh flavor, so that the dishes have a fragrant and rich taste.

2, in the cooking of meat, poultry, eggs and other dishes, mixing yellow wine can penetrate into the food tissue, dissolve the trace of organic matter, so that the texture of the dishes tender.

3, warm drink yellow wine, can help blood circulation, promote metabolism, with blood nourishing, blood, cold, through the meridian role, can effectively resist the cold stimulus, to prevent cold.

4, yellow wine can also be used as a medicine.

The addition of yellow wine when cooking can make the substances that cause fishy flavor dissolve in hot alcohol and be taken away as the alcohol evaporates. Yellow wine's ester aroma, mellow aroma with the dish's aroma is very harmonious, used in cooking not only for the dish to increase the aroma, but also through the volatilization of ethanol, the food's intrinsic aroma induced volatilization, so that the dish aroma overflowing, full of fragrance.

Expanded Information:

. p>Huangjiu is made from rice, corn, and maize, and generally has an alcohol content of 14%-20%, making it a low brew.

Huangjiu is rich in nutrients, containing 21 kinds of amino acids, including several kinds of unknown amino acids, and the human body can not synthesize their own must rely on food intake of eight essential amino acids Huangjiu have, so it is known as "liquid cake".

Huangjiu is a specialty of the Han Chinese people and belongs to the category of brewing wine. It occupies an important place among the world's three major brewing liquors (yellow wine, wine and beer). The brewing technology is unique and has become a typical representative and model of the oriental brewing world.

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