500ml Chinese Factory Price Yellow Rice Wine For Steamed Fish

Chinese cooking wine is one of the traditional Chinese seasonings with a long history and has important nutritional. It is mainly used for seasoning and cooking, which can improve the umami taste and taste of dishes.

When cooking dishes such as braised fish, adding a splash of this cooking wine helps eliminate any unpleasant odors. Prior to steaming fish, you can apply a generous amount of cooking wine on the fish, and stuff the fish cavity with aromatic spring onions and ginger to enhance its freshness. However, it is not recommended to add cooking wine during the steaming process as it may mask the natural freshness of the fish.

For cooking fish, lamb, or other meat dishes, adding a small amount of cooking wine can help evaporate any fishy smells. The ideal time to add the Steamed Fish Cooking Wine is when the temperature inside the pot is at its highest during the cooking process. In addition, when stir-fried shredded meat or frying shrimps, cooking wine should be added after stir-frying. When making soup, is generally changed to a low heat after boiling, and then added the cooking wine.