百子櫃 ›
Fermented rice wine for the kitchen — in Cantonese soup work usually Shaoxing wine, splashed against the hot wok after frying fish or added by the spoonful at the end of a pork liver soup. The alcohol lifts fishy notes, carries the wok aroma (鑊氣) and rounds out the broth.
Nature · warming Flavour · pungent、sweet
In Cantonese food therapy a splash of rice wine is held to dispel cold and, in folk usage, to move the blood, alongside its kitchen role of masking fishiness.
Splash it down the side of the hot wok (灒酒, a splash of wine onto the hot metal) after pan-frying fish, or add a little at the end of a pork liver soup.
浙江紹興（紹興酒原產地） — AU Asian grocers stock salted Shaoxing-style cooking wine
Common at Asian grocers
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.