Yellow wine is drinking wine, while cooking wine is used for cooking. The biggest difference is that cooking wine is seasoned with salt and natural spices such as onions, ginger, fennel and aniseed. The alcohol in the cooking wine can dissolve the fishy and mutton substances in the dishes and play the role of removing the fishy and muttonous substances in the dishes. The spices can increase the aroma and umami of the dishes, allowing the taste to better penetrate into the dishes. Rice wine is for drinking. Using rice wine for cooking can indeed remove the fishy smell, but the taste is not as fresh and delicious as cooking wine. When buying cooking wine, pay special attention to quality. In order to reduce costs, some manufacturers sell the rice wine produced in that year as aged wine, or simply blend it with alcohol, water and caramel color. Some low-end cooking wines have zero alcohol content and are just water, with no fragrance. Therefore, consumers feel that the cooking wine tastes like water and the dishes produced are not delicious. Aged rice wine has a mellow nature and strong aroma, and can be used sparingly. You need to use an appropriate amount when cooking. Adding too much will destroy the taste of the dishes, so the cost of buying good cooking wine is not necessarily expensive.