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In Taiwan, the Taiwan Tobacco and Liquor Corporation (Monopoly Bureau) is the main manufacturer, branded as "Taiwan red label" with an alcohol content of 19.5%. Mijiu is also used frequently in Chinese cuisine as a cooking wine , commonly used in seafood and exotic southern dishes such as ginger duck , drunken chicken , and three-cup chicken ...
The Chinese mijiu (most famous being huangjiu), Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% ABV , and is typically served warm.
Taiwanese cuisine relies on an abundant array of seasonings for flavor: soy sauce, rice wine, sesame oil, fermented black beans, pickled radish, pickled mustard greens, peanuts, chili peppers, cilantro (sometimes called Chinese parsley) [22] and a local variety of basil (九層塔; káu-chàn-tha̍h; 'nine-story pagoda'). [23]
Shaoxing wine (alternatively spelled Shaohsing, Hsiaohsing, or Shaoshing) is a variety of Chinese Huangjiu ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing , in the Zhejiang province of eastern China , and is widely used as both a beverage and a cooking wine in Chinese cuisine .
Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills.
Huangjiu (Chinese: 黃酒; lit. 'yellow wine') is a type of Chinese rice wine most popular in the Jiangnan area. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content ...
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine.It is also known as sweet wine or sweet rice wine. [1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%).
For aboriginal culture, millet wine is a cultural symbol. [2] Millet wine is a key part of aboriginal rituals such as Millet Festival, Black Rice Festival, Harvest Festival and Dwarf Spiritual Sacrifice . Each aboriginal group in Taiwan has its own god or goddess dedicated to millet and their own name for millet wine.