19- Chinese Wines: The Best 19- Chinese Wines Recipe from Cook'n

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	19- Chinese Wines

Chinese wines are drunk at formal banquets, or with snacks, or for medicinal purposes. (At banquets the wine is heated in special porcelain wine pots, poured into tiny, delicate thimble-like cups, and sipped before each dish.) \Vine is also used widely in cooking.

Chinese wines are not wines in the Western sense; they aren't pressed from grapes. They're more like liqueurs and whiskeys; they're distilled from rice and other grains. Some are mild, others strong as brandy. There are 2 basic types: yellow and white.

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Yellow Wines:

SHAOSHING
(Shoo Ching):
From central China. Made from rice. Amber-colored and mild. Similar to sherry. The high grade is used for drinking, the low for cooking.

SHANTUNG
(Noo Mei Dewar Noh Mei Jaw):
From Peking. Used in cooking.

FIVE COMPANIES
(Eng Ga Payor Ng Ga Pai):
From Canton. Flavored with herbs. Dark yellow with strong, slightly bitter flavor. Reminiscent of bourbon.

White Wines:

KAOLING:
Made from a rice-like grain that grows in northeast China. Similar to gin and vodka in its water-like clarity, but stronger and very intoxicating. Drunk as a liqueur after meals.

PAI GAR
(Pai-ka-erh):
From western China. A clear distillation made from corn. Very potent.

ROSE PETAL
(Mur Guri Low, Mooey Gway Low, or Mui Kwe Lu):
Fragrant and rose-petal flavored, but not sweet. Very strong. (Its alcoholic content is about 96 proof.) Often sold in decorative bottles.

PEAR WINE
(Shot Lee Low or Sewt Lay Low):
Mild and pleasant.

ORANGE WINE
(Chang Far Low or Charng Fa Low):
Mild, but decidedly orange-flavored.

NOTE: Most Chinese wines do not travel well. Although sometimes available outside the Orient, the selection is limited. For alternatives, see the section on Substitutions.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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