What is the difference between cooking wine and rice wine?

Yellow rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of rice wine. All the nutrients in cooking wine come from rice wine, which is brewed or prepared by adding one or more seasonings such as peppercorns, aniseed, cinnamon, cloves, amomum villosum, ginger, and salt to rice wine. Most cooking wines contain salt, so they are not suitable as beverages.

Compared with rice wine, cooking wine when cooking has a richer flavor and is more affordable. The alcohol in cooking wine can dissolve the fishy and muttony substances in the dishes and play the role of removing the fishy and muttony substances, so cooking wine is still used when cooking. Rice wine is one of the oldest alcoholic beverages in the world. It originated from China and is unique to China. It is also known as the world's three ancient wines along with beer and wine.

Precautions and important information about the quality of rice wine and cooking wine:

About 3,000 years ago during the Shang and Zhou dynasties, the Chinese invented the unique double fermentation method of rice wine and cooking wine and began to brew in large quantities Rice wine. This low-alcohol wine, which is made from grains such as glutinous rice and millet, has a strong aroma, sweetness and mellow flavor due to the synergy of various molds and yeasts in the liquor, koji and liquor.

Yellow rice wine can also be used as an introduction to medicine. Generally, the alcohol content is 14-20, and it is a low-alcohol brewed wine. It is rich in nutrients and contains 21 kinds of amino acids, including several unknown amino acids. Cooking wine is mainly used together with other seasonings when cooking animal raw materials such as meat, poultry, seafood and eggs. It is different from the real ones. The rice wine that comes to drink and taste is different.

Reference for the above content: Baidu Encyclopedia - Rice Wine