Cooking wine is rich in leucine, isoleucine, methionine, phenylalanine, threonine and other eight amino acids needed by human body. When heated, they can produce various smells of fruit flowers and toast. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development.

Cooking wine can also remove fishy smell. For example, fish, shrimp and meat we often eat have fishy smell, which is caused by an amine substance. This amine substance can be dissolved in alcohol in cooking wine and fermented with alcohol when heated to achieve the purpose of removing fishy smell. In this way, of course, you can't eat the fishy smell.