Glossary of food terms: S

Shaoxing wine

An essential ingredient in Chinese cooking and other oriental cuisines. This sweet wine is made by fermenting freshly steamed glutinous rice, yeast and spring water. It's low in alcohol and as well as being drunk like wine, it's used in cooking, marinades and glazes.

Shaoxing wine is widely available in Asian markets and some supermarkets. It's often confused with saké and mirin but saké (a Japanese rice-based brewed alcohol) is far more delicate in taste. Mirin is sweetened saké, made for cooking. Substitute dry pale sherry if you can't find it.

• Five-spice spare ribs
• Steamed sea bass in hot beer and ginger lime sauce
• Garlic chicken with cucumber and spicy Sichuan noodles