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Substitute for Shaoxing Wine

Shaoxing wine (also spelled Shaohsing) is a Chinese rice wine used extensively in Chinese cooking for braising, marinades, and stir-fry sauces.

The Best Substitute

The Professor's top pick for replacing shaoxing wine is Dry Sherry at a ratio of 1:1 replacement. This works well for stir-fries, marinades, braised dishes, dumplings. There are 4 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.

Best Substitutes

🧑‍🔬 Professor's Pick

Dry Sherry

Ratio: 1:1 replacement
Works for: stir-fries marinades braised dishes dumplings

Flavor impact: The closest substitute. Dry sherry has a similar nutty, slightly sweet flavor profile. Fino or Amontillado sherry work best.

Dairy-free

Mirin + Splash of Rice Vinegar

Ratio: 1 tablespoon mirin + 1 teaspoon rice vinegar = 1 tablespoon Shaoxing wine
Works for: stir-fries sauces glazes
Avoid for: recipes where wine flavor is prominent

Flavor impact: Mirin is sweeter than Shaoxing wine, so the vinegar balances it. Closer in flavor than plain rice wine.

Dairy-free

Dry White Wine

Ratio: 1:1 replacement
Works for: braised dishes soups general cooking
Avoid for: traditional Chinese dishes where Shaoxing flavor is key

Flavor impact: Different flavor profile but works in a pinch. The alcohol function (tenderizing, flavor extraction) is the same.

Dairy-free

Chicken Broth (Non-Alcoholic)

Ratio: 1:1 replacement
Works for: stir-fries soups braised dishes
Avoid for: marinades glazes

Flavor impact: Adds savory depth without alcohol. Missing the complexity of wine, but functional for those avoiding alcohol.

Dairy-free
The Professor
The Professor says:

In most Chinese recipes, Shaoxing wine serves two purposes: it adds flavor and the alcohol helps extract aromatic compounds from garlic, ginger, and spices that water alone cannot. Dry sherry replicates both functions. Do not use cooking wine labeled as such; it is loaded with salt.

Frequently Asked Questions

No. Rice vinegar is acidic while Shaoxing wine is alcoholic. They serve completely different purposes. Vinegar will make your dish sour, not savory. Dry sherry is the proper substitute.

Shaoxing wine is a specific type of rice wine from the Shaoxing region of China. Generic rice wine or sake can substitute in a pinch, but the flavor is not identical. Dry sherry is actually a closer match.

Asian grocery stores carry it in the cooking wine section. Some regular grocery stores stock it in the international aisle. Avoid versions labeled as cooking wine, which have added salt.

The Bottom Line

If you are out of shaoxing wine, the best all-around substitute is dry sherry. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role shaoxing wine plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.

Source: Culinary References | Last verified: March 30, 2026