Culinary Blog
Food Blogs and Chinese Rice Wine (aka Shaoxing Wine)
Chinese Braised Beef Ribs
Source: Girl Interrupted Eating (September 6, 2009)
“I bought these ribs last weekend , at 8 inches long and like something out of the Flintstones , Brontosauras burger anyone , I had planned to BBQ them but the weather has been against me clearly this serves me right for buying a new BBQ.”
—www.chinesericewine.com—
From Saveur.com: Real Chinese Rice Wine
Source: www.Saveur.com (August 2009)
“Experienced cooks never cook with a wine they wouldn’t drink, an adage that applies across all cuisines. When preparing a Chinese meal, look for real Chinese rice wine—which is richer and darker than sake, rather like a dry sherry—and not the “cooking wine” that’s sold in Asian markets, which is dosed with salt so that it qualifies as a food product, not a wine. Buy the real thing in liquor stores, especially in Chinatowns. We like Nuehong, bottled in jade-colored ceramic jugs. Aged Hau Tiao is good, too—and the younger, less complex Pagoda Brand Shao Xing Rice Wine is just fine.“
—www.chinesericewine.com—
BA DA BING! Shaoxing Glazed Eggplant
Source: Howie Southworth at howiecook.blogspot.com (July 2009) Twitter: @soy_story
“In Mandarin Chinese, Ba means eight, Da means big, and Bing means cake. Ba Da Bing or Eight big cakes is my interpretation of super-stuffed Chinese eggplant cakes on the grill, made shiny and sweet with a unique rice wine glaze. Why eight? The Chinese feel that eight is a very lucky number and if you follow the letter of the recipe, and make expected mistakes the first time, you should still yield eight nicely sized cakes for each eggplant you use!”
