Liang Cooking Wine is SSC’s very own brand of Chinese cooking wine, made to offer customers and alternative to the Hon Biou Michiu brand of cooking wine. Made from high-quality glutinous rice mashed with local pure water, the process converts starches into sugars while using a small amount of wheat in tandem with yeast and mold starter cultures.
Similar to Hon Biou’s Michiu, Liang Cooking Wine excels at neutralizing gamey and fishy odors in all types of meats and seafood. It is also an excellent ingredient used to tenderize meats by breaking down tough fibers. One of the most common uses of this particular Cooking Wine is to drizzle the edge of a hot work during stir-frying which allows the alcohol to instantly vaporize while releasing an aromatic, smoky fragrance.
Just like Hon Biou products, Liang cooking products undergo extensive testing in compliance to a wide array of food safety standards. These regulations ensure that just like Hon Biou, Liang products are one of the purest, healthiest, and highest quality Cooking Wines found on the market.
Unlike the unsalted Hon Biou Michiu, Liang Cooking Wine contains added salt (along with water, rice, wheat, and caramel color), which allows it to be sold as a grocery condiment rather than as liquor. Liang Cooking Wine’s most popular product is Shaoxing wine, which acts similarly to dry sherry (for its nutty flavor and sweetness), Japanese Sake (without the added salt), and Japanese Mirin (without the additional sweetness).
A well-kept secret for all Shaoxing wines is how it is considered a vital “secret weapon” in creating classic Chinese restaurant-style flavors by adding a deep, complex umami flavor in marinades, stir-fries, and braises. Liang Shaoxing Cooking Wine is commonly used in iconic Chinese dishes such as: Braised Pork Belly (Hong Shao Rou), Drunken Chicken (Shao Hsing Chicken), Wonton and Dumpling Fillings, or even Steamed Fish with ginger and scallions.
+1 (626) 401-2158
South El Monte, California, USA
