Joseph Littleshoes wrote:
>
>
> Jean B. wrote:
>> blake murphy wrote:
>>
>>> On Wed, 3 Jun 2009 09:02:39 -0700 (PDT), wrote:
>>>
>>>> ShaoXing rice wine (not cooking wine, no salt added, likely only
>>>> available if your Asian market can sell wine)
>>>
>>>
>>> shaoxing without the salt added has been damn hard to find in the d.c.
>>> area. but as you say, it may be because the don't want to fool with
>>> getting a beer/wine license.
>>>
>>> your pal,
>>> blake
>>
>>
>> Virtually impossible in the Boston area too. I confess that I now
>> just use sake.
>>
>
>
> I can get a 25.5 ounce bottle of the red labeled, Chinese Shao Xing rice
> wine for $1.50. square or round bottle, salt or no salt. Not that i
> would, but i could, did so once, awful stuff, Sake is so much better for
> cooking than the Shao Xing 'rice wine'.
>
> I am very fond of equal parts, sake, soy sauce & sesame oil as a sauce,
> marinade & etc.
> --
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!
> http://www.dancingmice.net/Karn%20Evil%209.mp3
>
In what sort of store do you get it, Joseph? I haven't looked for
a long time, but did try all the places in Boston's Chinatown
and that general area at one point. It is easy enough to get the
salted ((cooking) version, but I never saw the unsalted version.

How different is it from sake? Of course, older books would just
say one should use sherry, but IMO, that has its own distinctive
flavor.

--
Jean B.