What cooking wine does Zhejiang and Ningbo use for cooking?

The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance fragrance. The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Its alcohol concentration is low, the content is below 15%, while its ester content is high, and it is rich in amino acids, so it has rich flavor and mellow taste. In addition, cooking wine is not suitable for direct drinking because of its high salt content. Although that cook wine suitable for cooking meat, fish, shrimp and crab has the word "wine", it is different from the drink wine such as yellow rice wine, beer and white wine, and belongs to seasoning. Wang Yi, director of dietotherapy and nutrition department of Guang 'anmen Hospital of Chinese Academy of Traditional Chinese Medicine, pointed out that cooking wine is a new variety developed on the basis of yellow rice wine, which is made from yellow rice wine with some spices and seasonings. According to Wang Yi, yellow rice wine is the main raw material of cooking wine, which is brewed from glutinous rice or millet, so it is rich in grain components and amino acids. In cook the meat, adding cooking wine will produce amino acid salts, thus achieving the purpose of removing fishy smell and enhancing freshness.