Rice Wine Lees (Jiu Zao / 酒糟) Cooking
Fujian Province — particularly Fuzhou area
Rice wine lees (jiu zao) are the spent solid mash left after pressing fermented glutinous rice — fragrant, slightly alcoholic, and rich in amino acids. In Fujian and Zhejiang cuisine, jiu zao is used as a marinade and cooking medium: jiu zao chicken (红糟鸡), jiu zao ribs, jiu zao fish. The fermented rice lees penetrate deep into the protein and create a distinctive pink-red colour and sweet-fermented flavour.