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Depends on the cuisine. Many Hunan meat dishes call for Shao Xing wine. I'm making Hong Shao Rou for dinner tonight, which depends on it. What's funny is many Western recipe authors tell people they can substitute sherry if they can't find Shao Xing. I do the opposite by substituting Shao Xing for sherry, for example, to deglaze caramelized onions.
It's important to get real Shao Xing, which in some places you may need to go to a liquor store for. There is inferior non-alcoholic Shao Xing. If you can't drink it, don't cook with it (which goes for any cooking liquor, really).
My partner always has a freshly-opened white wine in the fridge which is super convenient for cooking. I'm more partial to beer as a libation and always have the bottom of the fridge stocked. Between that and the cheese drawer that really is full of cheese, I can always make a Welsh rarebit.
It's gose season, so in an experimental spirit, I deglazed caramelized pork belly with it. I figured the sour ale would jive with the Vietnamese sour soup it was eventually going into. Warmed, the saltiness becomes more prominent, so it needs to be balanced with the soy sauce. But it worked well with the taramind, adding another subtle dimension to it.
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