Shaoxing, Shao Hsing
Brewed from rice and water, rice wine is a staple of drinking and cooking in China. It adds an acidic element to stir-fries and sauces and tenderizes in marinades. Chinese rice wine should be golden in color, with nutty flavor undertones.
If you can't find a good imported Chinese rice wine, good quality dry sherry is a fine substitute. Don't substitute Japanese rice wines (sake or mirin), which have different flavors altogether.
Look for a brand imported from China; domestic brands are usually of low quality.