Jiangxi Rice Wine Cooking (Jiu Zhong Zi / 酒蒸子)
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Origin
Jiangxi Province
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Description
Jiangxi Province is home to China's oldest surviving rice wine traditions and uses rice wine (lao jiu) extensively in cooking. Steaming in rice wine: whole chicken, duck, or fish steamed in a sealed clay pot with only rice wine and aromatics — no water added. The alcohol steams through the protein and evaporates entirely, leaving only fragrance. The Jiangxi version uses locally produced rice wine with distinctive fruity-fermented notes.
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The Thread
—French en croute (sealed cooking environment)
—Japanese sake-doshi (sake-steamed preparations)
—Italian acqua pazza (wine-steamed fish, different aromatics)
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Flavour Context
Extraordinarily clean wine fragrance with pure protein sweetness — no soy, no spices; the most restrained expression of Chinese wine cooking
Pillars V — VII
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