No cooking wine can be replaced by white wine (of course, the dosage is smaller), vinegar, and other condiments containing wine (such as fermented milk, fermented grains, beer), and various substitutes will produce unique flavor.

"Cooking wine" is the name of cooking wine. It is brewed by adding yellow wine and carved flowers. Its alcohol concentration is low, and its content is below 15%, while its ester content is high, which is rich in amino acids. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance fragrance.

The main components of cooking wine are alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking. Cooking wine contains eight essential amino acids, which cannot be synthesized by human body and needs to be provided from diet. When heated, they can produce various fruity, floral and baking flavors. It can also produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and is also good for children's physical development.