Chinese cooking wine has a rich, sweet-sharp flavour. It’s used in marinades, stir-fries and braised dishes. And can be used in the place of Shaoxing wine in recipes, as the flavours are very similar.

Cooking wine adds depth and complexity to Chinese dishes. Try adding a splash to wok-fried cashew chicken and braised pork belly.

Cooking wine is also great for deglazing your pan when browning meat. It has a mellow tang that brightens the flavour of marinades and slow-cooked dishes.

Wangzhihe Chinese cooking wine can be used in place of Shaoxing wine in Fuchsia Dunlop’s recipe for chicken with young ginger.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, rice wine (20%), cooking wine (5%), salt, flavour enhancers (e621), spices (sulphites) colour (e150a), flavour enhancers (e635)

10% alcohol. Allergy advice: For allergens see ingredients listed in bold.