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I think mirin is going to be sweeter than shaoxing wine. This link however has much more information about shaoxing wine, and they say that a Japanese sake, sherry, or even a white wine could be substituted depending on context. This is outside the scope of the question, but have you checked Uwajimaya?


That's abalone (鮑魚 bàoyú), a popular and expensive delicacy in Chinese cuisine.


I believe that this advice is strictly your local Chinese grocer, and does not apply in general or anywhere else. I have shopped at many different Chinese, Vietnamese, and Korean grocery stores in several different US cities. I have Chinese friends that I cook with. I have never been personally advised to remove the flowers before. Further, I checked ...


I would say there may be more insects in the flowers, but that is not a big deal. The ones not removed by normal washing or possibly a saltwater rinse will mostly at least be tiny ones attracted by the flowers and will not affect quality and taste. Some would even callously call it extra protein. IMO, the real issue with these types of plants having ...


When a plant arrives in the kitchen, the ecological perspective doesn't matter any more. Any insect present on a plant destined for human consumption is considered a pest by the consuming humans and by the cooks preparing the food for them, no matter what the plant considers it to be (pollinator, parasite, whatever). The average person dislikes consuming ...

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