ShaoXing (Shao Hsing) Rice Cooking Wine 25.3 FL Oz (750 mL)

Taste is a personal thing so it's hard to judge, but I found I like it better than the other higher rated wines, it reminds me of the two places I use to get snow pea / broccoli and beef/chicken. Was surprised it was rated lower and over a brand that is well known. I use 3T wine, 1T soy, 1t dark soy, 2T oyster, 1T hoisin, 1t sesame oil, 1T sugar, 1T brown sugar, garlic, ginger, 2C chicken broth, then cool an add 2T corn starch and then add to veg/meat after frying, thickens to an amazing sauce, just like my fav Chinese restaurants . I have to heat to make chicken broth, an add garlic and ginger an simmer, remove from heat and make sauce, ready for after meat veg fried. Followed a hundred recipes and found this is my fav proportion. I always do baking soda first, 1hr, then a corn starch 1hr, on meat, so tender. Always put this over rice, and why use 2C sauce, most use 1 C. Love ex sauce with rice all mixed.