The wine used for cooking is called cooking wine. Not only Chinese people used to cook with wine, foreign cooking western food is also commonly used wine as a seasoning. Cooking wine on cooking dishes mainly play three roles: (1) to increase the aroma: wine itself is aromatic esters of aromatic substances, can give the dishes to increase the aroma and flavor; wine in the alcohol component of the volatile function, can be induced by the food's intrinsic flavor, so that the aroma of the overflowing; wine contains amino acids in the cooking can be combined with salt to generate sodium salt amino acids, so that the dishes taste delicious; in addition, amino acids can be combined with sugar, resulting in a tempting flavor In addition, amino acids can also be combined with sugar to generate aromatic aldehydes with attractive flavor.

(2) remove fishy: fish and other aquatic products fishy from its own contains a chemical called "trimethylamine". This substance can be dissolved in alcohol, and then volatilized, so the wine has the role of removing fishy odor.

(3) improve the texture of dishes: in cooking, cooking wine can penetrate into the food tissue, change the inherent structure of the dish, so that a variety of organic substances micro-dissolution, so that the texture of the tender. In addition, the wine in the process of marinating food can also play the role of sterilization.