This brownish, nutty-tasting wine is made from glutinous
rice,
millet,
yeast and
spring water. It is an important ingredient in
Chinese cuisine. It is similar in taste and smell to a dry
sherry, which can be used as a substitute if Shaoxing wine is not available.
Shaoxing is not at all similiar to Japanese saké and one should not really be substituted for the other in recipes.