Jiangxi Province — traditional rice wine production dates back over 2,000 years
Jiuзао (rice wine lees) cooking: the fermented solids remaining after distilling Jiangxi rice wine are used as a flavouring agent in braises, marinades, and steamed dishes. Adds complex fermented sweetness and depth. Jiangxi's rice wine lees tradition parallels Fujian's use of hong zao (red lees).
Sweet, yeasty, fermented with deep umami and subtle wine notes
{"Rice wine lees add umami, sweetness, and fermented complexity","Use as marinade for pork, duck, and freshwater fish","Lees can be used as a braising liquid — dilute with water or stock","Balance with soy and sugar to prevent overwhelming fermented flavour"}
{"Combine with ginger and spring onion for fish marinades","Duck marinated in lees overnight then steamed is a Jiangxi classic","Lees fermented with red yeast rice (hong qu) add colour and additional complexity"}
{"Using too much lees — fermented flavour overpowers","Not rinsing ingredients before cooking with lees if very sour","Confusing rice wine lees with fresh rice wine (very different)"}
Land of Fish and Rice — Fuchsia Dunlop