notbob wrote:
> On 2006-10-08, stark > wrote:
>> I've got a bottle that's a couple of years old, maybe five. Golden
>> Pagoda brand, bought at an Asia market for about Fi dolla. Does it go
>> bad? Lose its flavoring? Bottle's brown, but liquid looks relatively
>> clear; no sediment. Should I spring for a new one or just use Sherry.
>
> This type of cooking wine is high alcohol, usually up around 20%. It
> will last just about forever. Some Shao Xing wines can be very good
> in quality. Most are mediocre. The flavor is very sherry-like and
> sherry is the standard recommended substitute, so if you have some
> sherry you prefer, by all means use it.
Sherry is a pretty broad spectrum.
Which kind does Shao Xing resemble?
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