Beyond sipping, rice wine is versatile in the kitchen
By Wing Tan
WINTER is the perfect season for homemade rice wine, which can be drunk straight or used to flavor various dishes.
One popular way to use the fermented beverage is jiuniang, a heady rice wine soup, made of fermented glutinous rice with a slight splash of alcohol. It’s a popular, easy-to-cook dish in Shanghai’s suburban areas.
This traditional wintertime snack is often cooked with small dumplings and is often served as a dessert during festivals.