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	'''Huangjiu''' (Simplified Chinese: 黄酒; Traditional Chinese: 黃酒; Pinyin: ''Huáng jiǔ''; literally "yellow wine") is a family of Chinese brewed alcoholic beverages made from steamed grains—usually glutinous rice or rice, sometimes millet—fermented with a '''qu''' (曲) starter culture. After saccharification and fermentation the wine is usually pressed, pasteurized and aged; its color ranges from pale yellow and amber to brown, and alcohol content is typically about 8–20%. The best-known style is '''Shaoxing wine''' (绍兴酒) from Shaoxing in [[Zhejiang Food\|Zhejiang]], which is drunk as a beverage and is one of the most important cooking wines in Chinese cuisine.<ref name="wp">[https://en.wikipedia.org/wiki/Huangjiu English Wikipedia: Huangjiu]</ref><ref name="sx">[https://en.wikipedia.org/wiki/Shaoxing_wine English Wikipedia: Shaoxing wine]</ref> Huangjiu is '''not''' [[Baijiu]], which is a distilled spirit, and '''not''' [[Jiuniang]], the sweet, lightly fermented rice eaten as a dessert.		'''Huangjiu''' (Simplified Chinese: 黄酒; Traditional Chinese: 黃酒; Pinyin: ''Huáng jiǔ''; literally "yellow wine") is a family of Chinese brewed alcoholic beverages made from steamed grains—usually glutinous rice or rice, sometimes millet—fermented with a '''qu''' (曲) starter culture. After saccharification and fermentation the wine is usually pressed, pasteurized and aged; its color ranges from pale yellow and amber to brown, and alcohol content is typically about 8–20%. The best-known style is '''Shaoxing wine''' (绍兴酒) from Shaoxing in [[Zhejiang Food\|Zhejiang]], which is drunk as a beverage and is one of the most important cooking wines in Chinese cuisine.<ref name="wp">[https://en.wikipedia.org/wiki/Huangjiu English Wikipedia: Huangjiu]</ref><ref name="sx">[https://en.wikipedia.org/wiki/Shaoxing_wine English Wikipedia: Shaoxing wine]</ref> Huangjiu is '''not''' [[Baijiu]], which is a distilled spirit, and '''not''' [[Jiuniang]], the sweet, lightly fermented rice eaten as a dessert. It is one of the main families covered on the [[Chinese Alcohol]] hub, alongside baijiu, [[Mijiu\|rice wines]], fruit wines and beer.

	== Characteristics ==		== Characteristics ==
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	== See also ==		== See also ==

			* [[Mijiu]]
	* [[Baijiu]]		* [[Baijiu]]
	* [[Jiuniang]]		* [[Jiuniang]]

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{{#seo:
|title=Huangjiu (黄酒 Chinese Yellow Wine / Shaoxing Wine) - Chinese Food Wiki
|keywords=Huangjiu,黄酒,黃酒,Huang Jiu,Chinese yellow wine,Shaoxing wine,绍兴酒,Huadiao,花雕,Chinese rice wine,cooking wine
|description=Huangjiu (黄酒, "yellow wine") is a Chinese brewed grain wine made from rice, glutinous rice or millet with a qu starter; Shaoxing wine is its best-known style, drunk warm and widely used in cooking.
}}

{{Infobox chinese food
| image = Huangjiu.jpg
| caption = Jars of huangjiu
| alternate_name = Huang Jiu; 黃酒; Chinese yellow wine; Shaoxing wine (绍兴酒); Huadiao (花雕); Nü'er hong (女儿红); liaojiu (料酒, cooking grade)
| pinyin = Huáng jiǔ
| type = Brewed (non-distilled) grain wine; about 8–20% alcohol
| course = Beverage; cooking ingredient
| country = China
| region = Especially Jiangnan (Shaoxing, Zhejiang); also Jiangsu, Shanghai, Fujian and Taiwan
| other = Brewed, not distilled — not the same as Baijiu (spirit) or Jiuniang (sweet fermented rice)
}}

'''Huangjiu''' (Simplified Chinese: 黄酒; Traditional Chinese: 黃酒; Pinyin: ''Huáng jiǔ''; literally "yellow wine") is a family of Chinese brewed alcoholic beverages made from steamed grains—usually glutinous rice or rice, sometimes millet—fermented with a '''qu''' (曲) starter culture. After saccharification and fermentation the wine is usually pressed, pasteurized and aged; its color ranges from pale yellow and amber to brown, and alcohol content is typically about 8–20%. The best-known style is '''Shaoxing wine''' (绍兴酒) from Shaoxing in [[Zhejiang Food|Zhejiang]], which is drunk as a beverage and is one of the most important cooking wines in Chinese cuisine.<ref name="wp">[https://en.wikipedia.org/wiki/Huangjiu English Wikipedia: Huangjiu]</ref><ref name="sx">[https://en.wikipedia.org/wiki/Shaoxing_wine English Wikipedia: Shaoxing wine]</ref> Huangjiu is '''not''' [[Baijiu]], which is a distilled spirit, and '''not''' [[Jiuniang]], the sweet, lightly fermented rice eaten as a dessert.

== Characteristics ==

Aroma and taste are nutty, caramel-like and savory, with a mellow sweetness that varies by style. Chinese classification sorts huangjiu by sugar content into dry, semi-dry, semi-sweet, sweet and extra-sweet; well-known Shaoxing examples include dry ''yuanhong'' (元红), semi-dry ''jiafan'' (加饭) and ''huadiao'' (花雕), and semi-sweet ''shanniang'' (善酿). Aged wines are labeled by years of aging. It is traditionally served warm, often in small cups or bowls; sweet styles may be served chilled in summer.<ref name="wp" />

== Ingredients (overview) ==

Glutinous rice or rice (or millet in northern styles), water, and a wheat- or rice-based qu starter containing molds and yeasts; some styles add red yeast rice (hongqu) for color. Cooking-grade wine (liaojiu, 料酒) may contain added salt or spices. Overview only—not a recipe.

== History and culture ==

Grain wines brewed with qu have a very long history in China, and huangjiu was for centuries the country's main brewed drink; the legendary figure Du Kang is traditionally honored as the inventor of wine, which should be read as '''folklore'''.<ref name="wp" /> Shaoxing became the most famous production center, and the Shaoxing huangjiu brewing technique was included in the first batch of China's national intangible cultural heritage list in 2006.<ref name="ich">[https://www.ihchina.cn/project_details/14368/ China Intangible Cultural Heritage Network: 绍兴黄酒酿制技艺 (Shaoxing huangjiu brewing technique)]</ref> A well-known Shaoxing custom, ''nü'er hong'' ("daughter's red"), describes burying a jar of wine when a daughter is born and opening it at her wedding; Taiwan also produces its own Shaoxing-style wine.<ref name="sx" />

== Uses in cooking ==

Huangjiu is used to remove fishy or gamey odors and add depth to marinades, braises and stir-fries. It is central to red-braised dishes such as [[Hong Shao Rou]] and [[DongPo Stewed Pork]], and to the "drunken" dishes of Zhejiang and Shanghai, in which chicken, shrimp or crab is steeped in wine, such as [[Drunk Chicken]], [[Drunk Shrimp]] and [[Drunk Crab]].<ref name="sx" />

== See also ==

* [[Baijiu]]
* [[Jiuniang]]
* [[Chinese Drink]]
* [[Zhejiang Food]]
* [[Drunk Chicken]]
* [[Drunk Crab]]
* [[Drunk Shrimp]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Huangjiu - Revision history

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