I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything I've read or watched is whether the commonly-used "cooking wines" are really intended to be obtained as "cooking wine".
In Western cooking, "cooking wine" is generally considered unusable; if I'm making a European wine sauce I'll of course use "real" wine, like wine that I'd be willing to drink.
Is that the case for Chinese "cooking wine"? Should I look for drinkable wine, or are recipes designed around the "cooking" versions that generally have a lot of added salt?