Introduction: The so-called cooking wine, as its name implies, is the wine specially used for cooking and seasoning. Cooking wine has been used in China for thousands of years. Some countries in Japan, America and Europe also have the habit of using cooking wine. Theoretically, beer, white wine, yellow wine, Portuguese fishing wine and whisky can all be used as cooking wine. However, after long-term practice and tasting, Ren Mi J found that the flavors of dishes cooked with different cooking wines are far from each other. After repeated experiments, people found that yellow wine cooking is the best.

Efficacy: The main efficacy of yellow rice wine in cooking is to remove fishy smell and greasy taste. Adding yellow rice wine to stir-fry can make the substances causing fishy smell dissolve in hot alcohol and be taken away with the volatilization of alcohol. The ester aroma and mellow aroma of yellow rice wine are very harmonious with the aroma of dishes. When used in cooking, it not only adds fragrance to dishes, but also induces the inherent aroma of food to evaporate through ethanol volatilization, so that the aroma of dishes overflows. Yellow rice wine also contains a variety of polysaccharide flavor substances with high amino acid content. When used in cooking, it can increase the umami flavor and make the dishes have rich flavor. When cooking meat, poultry, eggs and other dishes, yellow wine can penetrate into food tissues, dissolve trace organic matter, and make dishes soft and tender. Warm drinking and yellow sprinkling can help blood circulation, promote metabolism, nourish blood and beauty, promote blood circulation and dispel cold, dredge meridians, effectively resist cold stimulation and prevent colds. Yellow rice wine can also be used as a drug primer.

The components of beer are barley malt, hops, water (above 90%) and yeast. Germinating barley, heating, filtering, adding hops, and heating to form concentrated beer liquid. The cooled concentrated solution is added with water and yeast and put into a fermentation bottle. In five to eight days, draught beer will be ready. Finally, draught beer will be put into a bottle, which will take several weeks to fully ferment and mature. Hops can clarify beer, prolong the shelf life of beer and make it have typical bitterness and fragrance. The more hops are added, the more bitter the wine tastes. The thick foam on beer (which Germans call foam crown) is also the function of hops.