The longer the semi-sweet huangjiu is stored, the darker its color becomes.

This variety of huangjiu cannot be stored for long periods of time.

Major producers of huangjiu include mainland China and Taiwan.

Chinese rice vinegars are made from huangjiu, a type of rice wine.

As a fermented beverage, it is categorized as a form of huangjiu.

Sugar with huangjiu (Chinese rice wine) used occasionally.

The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown.

Now, however, Shaoxing wine, along with other huangjiu, or yellow wines, is drowning in a sea of modern brews.

"ingredient wine") is a lower grade of huangjiu widely used in Chinese cuisine as a cooking wine.

Danyang is known for its barley gruel and huangjiu (yellow wine), which has traditional medicinal properties.

Further east in China are found Huangjiu and Choujiu-traditional rice-based beverages related to beer.

Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice.

In comparison to previous types of huangjiu, sweet huangjiu can be manufactured all year round when using traditional production methods.

"daughter red"): a variety of huangjiu that originates from Shaoxing, in the eastern coastal province of Zhejiang.

The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).

Chinese fermented liquors, or huangjiu, have a wide variety of classification methods, but baijiu are grouped primarily by their fragrance.

However, after the Han Dynasty, Chinese beer faded from prominence in favor of huangjiu, which remained the case for the next two millennia.

While the primary ingredient used to produce huangjiu is rice, the main ingredient of choujiu is glutinous rice.

It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli and shōchū.

Shiitake mushrooms, bok choy, snow pea pods, bell peppers, onions, and celery are sometimes also used, and dry sherry is often substituted for the huangjiu.

This type of huangjiu can be stored for a long period of time and encompasses most of the varieties of huangjiu that are exported from China.

Both lu and hongshao are forms of stewing or braising and are characterised by the use of soy sauce, Chinese rice wine (Shaoxing wine, huangjiu etc) and caramelised sugar.

The factory's yawning interior is crowded with towering steel vats, Paul Bunyan-sized thermos bottles that hold the raw ingredients of huangjiu: 30 tons of glutinous rice, wheat, water and a dollop of yeast and jiumu, or mother wine, to move things along.

The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck.

In traditional Chinese huangjiu production, the main mash is made by mixing the seed mash, additional large starter, and fresh water into newly cooked steamed glutinous rice that has been cooled into large glazed earthenware pots (up to 2 meters in diameter and height).