Serves: 5

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.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
13- Preparing a Complete Meal
14- Serving a Chinese Meal
15- Setting a Chinese Table
16- Chopsticks and How to Use Them
17- Guide to Stir-Frying
18- Chinese Teas
19- Chinese Wines
20- Glossary of Chinese Ingredients: A-K
20- Glossary of Chinese Ingredients: L-S
20- Glossary of Chinese Ingredients: T-Z
21- Substitutions
22- Storing Information
23- Soaking Information
24- Chinese Terminology
25- Mail Order Sources