绍兴黄酒 (Shàoxīng huángjiŭ) can be flatly translated as “yellow wine from Shàoxīng”, but the sweet drink has much more to it than that. Similar to fortified wine like sherry or port, the brew is spiced, aromatic, and beloved across China.
The amber-hued huángjiŭ usually has an alcohol content of about 15%, and is very much distinct from it’s much stronger cousin, báijiŭ, which is clear and usually closer to 50%. While báijiŭ is mostly wheat- or sorghum-based, huángjiŭ is usually based on rice, and thus closer to its other cousin, Japanese sake. Like sake, huángjiŭ can (some say should!) be served warm.
Huángjiŭ is great for cooking as well, for example in “drunken chicken”, 醉鸡 (yep, you guessed it, it’s a chicken dish with lots of booze), or as a key ingredient in “red braised pork”, 红烧肉, known as Chairman Máo’s personal favorite.
Elixir. Baidu Baike