shaoxing wine
Cultural layer
绍兴黄酒酿制技艺, the Shaoxing huangjiu brewing technique (中国非物质文化遗产网, China Intangible Cultural Heritage Digital Museum, first national batch, 2006, accessed 2026-09-12)
中欧地理标志协定 中国地理标志清单 (Ministry of Commerce of the People's Republic of China, ipr.mofcom.gov.cn, accessed 2026-10-02)
GB/T 17946-2008 地理标志产品 绍兴酒（绍兴黄酒）, national standards record (State Administration for Market Regulation, std.samr.gov.cn)
Yan-Kit's Classic Chinese Cookbook (Yan-Kit So, 1984)
Classic Food of China (Yan-Kit So, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
6 bonds · 6 sourcedRed braising.
Read in Yan-Kit's Classic Chinese Cookbook, page 194, where hung-shao is defined as cooking slowly in an aromatic mixture of thick dark soy sauce and rice wine; the cited Classic Food of China was not the book in hand.
The standard marinade pair.
Read in Yan-Kit's Classic Chinese Cookbook, page 250, where the wine is used in small quantities in marinades, and page 102, ginger and wine in the same one; the cited Classic Food of China was not the book in hand.
Red braising and master stock.
Read in Yan-Kit's Classic Chinese Cookbook, page 241, the flavour-potting master sauce: star anise among the spices, six ounces of Shaohsing wine, kept and reheated for months; the cited Classic Food of China was not the book in hand.
In the curing.
Marinade and finishing.
Read in Yan-Kit's Classic Chinese Cookbook, page 134, the dry-fried beef marinade: thin soy sauce, sugar, Shaohsing wine and sesame oil; the cited Classic Food of China was not the book in hand.
Marinade aromatics.
Read in Yan-Kit's Classic Chinese Cookbook, page 128, Braised Beef with Garlic, eight ounces of garlic cloves and three tablespoons of Shaohsing wine; the cited Classic Food of China was not the book in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "shaoxing wine", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/shaoxing-wine
/archive/shaoxing-wine
Bonds are tiered by source, origin-tradition references first.