Cooking wine (liaojiu) — fortified Chinese cooking wine, soy-sauce-adjacent in flavor. Adds depth to braises; not for sipping (too salty).
Across cuisines
Cooking wine is a type of wine specifically used for culinary purposes, often with added salt and preservatives. It is used to enhance the flavor of dishes, particularly in marinades, sauces, and stews. Varieties include Shaoxing wine in Chinese cuisine and mirin in Japanese cooking.
