The difference between cooking wine and yellow wine is mainly the following differences: 1, cooking wine is different from yellow wine, yellow wine, it, with glutinous rice, indica rice, stalked rice as raw materials, after fermentation and pressing. It contains nearly 20 kinds of amino acids, including 8 kinds of essential amino acids. 2, yellow wine is divided into four types of dry wine, semi-dry wine, semi-sweet wine, sweet wine, and wine is somewhat similar to the dry type of yellow wine with a minimum of 0.5-1G/100ML sugar, semi-dry type 1-2G/100ML. such as the original red, rice, good brewing, incense and snow are respectively on behalf of different types of yellow wine. As for cooking wine, it is generally made from yellow wine as its base and is processed through modification. The degree of alcohol (concentrate) in the 1 - 15% (V/V) degree, is a flavoring derived from the yellow wine. 3, the amount of yellow wine in the wine should be 30 - 50%, because of this, the biggest difference between the wine and yellow wine is that the yellow wine can be used as a wine; but the wine can not be yellow wine to drink, then why the wine and yellow wine can remove the fishy meal flavor? 4, like we often eat fish ah, shrimp ah, meat ah have fishy flavor, caused by fishy flavor is a kind of amine substances, and amine substances can be dissolved in alcohol. If cooking with a little wine, amines dissolved in the alcohol in the wine, when heated with the alcohol volatilized, to achieve the purpose of the fishy. In this way, of course, you will not eat the fishy flavor. However, the wine can not only fishy and greasy, but also can increase the freshness and flavor it, because the amino acids in the wine in the cooking can be combined with salt to generate amino acid sodium salt, which in turn makes the taste of fish or meat to become more delicious; but also with the sugar in the seasoning to form an attractive aroma, the dish's aroma is more intense; 5, people basically are so the use of cooking wine, put it in early, a little bit longer. I don't know, but there is a lesson to be learned in putting cooking wine. Put the wine should pay attention to the fire, grasp the timing, too early or too late will lose the effect. If it is a rapid fire stir-fry, the temperature is very high, generally in the pot when the wine, too early to put, ethanol will not play a role before the volatilization of the role of the fishy and fresh. And fried meat or shrimp to put the first wine, and then put other ingredients. 6, as we all know, do braised fish is first fried after stewing, due to frying when the temperature is high, wine is best fried after stewing fish into, but if it is steamed or stewed vegetables, because the temperature is not high, you can first add wine, so that fish in the fish by ethanol dissolution volatilization, but also to make the fatty acids \ amino acid slow aromatic reaction, the dishes will be more mellow 7, stewed fish, stewed meat can be used with cloves, cardamom, Seasoning wine with cloves, cardamom, nuts and other seasonings; and stir-fried vegetables ah, you can use the light type of wine without adding spices and seasonings. One thing to note is that - although the wine has a certain degree of acidity and alcohol, can play a role in inhibiting the role of fungus, but not on all the fungus have a role, so the time to put a long time there will be the phenomenon of hair, so the wine should be eaten as soon as possible, not to be used is placed in a low-temperature, ventilated, dry conditions under the best preservation.