Instructions

1. Substitute dry, pale sherry for rice wine, especially the premium Chinese varieties from Shaoxing. The flavor is similar enough that the dishes will not be changed noticeably.

2. Replace rice wine with dry white wine. The flavor is not an ideal substitute, so use white wine sparingly. Avoid oaky whites, such as buttery-tasting Chardonnays. Light, crisp mineral-tasting whites are best.

3. Add gin in small quantities to Chinese recipes that call for rice wine, but do not specify Shaoxing. Other Chinese rice wines can be considerably less refined than Shaoxing, and gin can be a better substitute.

4. Replace rice wine with apple juice or dry cider, especially in marinades or stir-fries with pork. Neither has the correct flavor, but are compatible enough with most dishes to still work and the acidity will help tenderize the meats. Dry cider can be a better substitute than white wine, in most cases.

5. Pour dry white vermouth as a substitute for rice wine, in dishes where its distinct herbal flavor will be an asset. This includes marinades and dipping sauces, as well as