Substitute for Shaoxing Wine: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most common substitute for Shaoxing wine is dry sherry, used in an equal amount. This replacement works well in many recipes, including stir-fries, marinades, and dumpling fillings, where it mimics the flavor profile of the original rice wine.

While dry sherry is a reliable option, other ingredients can also stand in for Shaoxing wine. The best choice depends on the specific dish you are making and whether you prefer an alcoholic or alcohol-free substitute. Considering the role of the wine in your recipe, from tenderizing meat to adding depth to a sauce, will help you select the most suitable alternative.

Substitutes for Shaoxing wine (per 1 tablespoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Shaoxing labeled “cooking wine” is often salted; taste before adding more salt

How to choose the right Shaoxing wine substitute

When choosing a substitute, consider the flavor profile of the alternative. Shaoxing wine has a complex, savory, and slightly sweet taste that adds depth to dishes. The goal is to find a replacement that offers a similar balance.

• Dry sherry is a very close match in flavor and is widely available. Be sure to use a dry variety, not a sweet cream sherry, which would alter the taste of your dish.
• Mirin is a sweet rice wine. It works well in glazes and braises but is much sweeter than Shaoxing wine. When using mirin, you will likely need to reduce the amount of other sugars in the recipe to maintain a balanced flavor.
• Dry white wine can be used in stir-fries. It provides acidity and moisture but has a lighter flavor than Shaoxing wine.
• Cooking sake is another rice wine, but it has a cleaner and lighter taste. It is a good option for marinades and steamed dishes where a more delicate flavor is desired.
• Chicken broth with a splash of rice vinegar is an excellent alcohol-free alternative. The broth provides a savory base while the vinegar adds a touch of acidity, though the combination will have less depth than a wine-based substitute.

Keep in mind that many products labeled as Shaoxing cooking wine contain added salt. If your recipe calls for this type, taste your dish before adding more salt, as your substitute may be less salty.

Recommended swaps by recipe type

The function of Shaoxing wine can change depending on the cooking method, so matching the substitute to the recipe is key for the best results.

For stir-fries, marinades, and dumpling fillings, dry sherry is the top recommendation. Its savory notes are a close match for Shaoxing wine. Dry white wine can also work in stir-fries, while cooking sake is a good choice for marinades.

In braises and glazes that benefit from a hint of sweetness, mirin is a suitable replacement. Remember to adjust the sugar content of the dish accordingly.

When making steamed dishes, the lighter, cleaner profile of cooking sake makes it an effective substitute that will not overpower more delicate ingredients.

For any recipe that needs to be alcohol-free, a mixture of chicken broth and rice vinegar will provide the necessary liquid and a savory, acidic element without the alcohol.

What changes when you swap

Using a substitute for Shaoxing wine will slightly alter the final dish, but understanding the changes can help you adjust your recipe. The primary difference will be in the depth and complexity of the flavor. Shaoxing wine has a distinct taste that is difficult to replicate exactly.

Using mirin will introduce significant sweetness, requiring a reduction in sugar elsewhere in the recipe. Dry white wine or cooking sake will result in a lighter, less savory flavor profile. An alcohol-free substitute like chicken broth and vinegar will provide moisture and some savory notes but will lack the aromatic qualities that a fermented rice wine imparts. Because these substitutes do not perfectly match the original ingredient, it is a good practice to taste and adjust the seasoning of your dish before serving.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.