REMOVES GAMINESS, BUILDS UMAMI: A splash of this Shaoxing-style cooking wine neutralizes the gamey notes in pork, beef, lamb, fish and poultry, then layers in umami depth, so home stir-fries and braises taste like the dishes you order at Chinese restaurants.

TENDERIZES MEAT AND CUTS THE GAMEY SMELL: Use it to velvet beef, chicken, pork or fish before stir-frying — about 1 tbsp per 8 oz, rest 15 minutes. It also lifts the fishy note from seafood and the heavy smell from ground pork.

ONE BOTTLE, MOST OF YOUR CHINESE DISHES: Fried rice, dumpling and potsticker filling, mapo tofu, hot and sour soup, red-braised pork, marinades and stir-fry sauces. 25.36 fl oz (750 mL) is roughly 50 tablespoons — about 25 stir-fries.

TRADITIONAL HAND-BREWED RECIPE: Naturally fermented from rice, water, wheat, salt and caramel with 15.5% alcohol and 1.5% salt for an aromatic, rich taste; brewed in China following traditional Shaoxing methods. Contains wheat (gluten), so it is not suitable for gluten-free cooking

SEASONING COOKING WINE: Made for the pan, not the glass: salted for seasoning rather than drinking, it brings restaurant-kitchen depth to everyday dishes - taste before adding extra soy sauce, and keep the bottle capped in a cool place between uses.