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Very interesting, thank you!

Thank you. Do you eat it regularly? What are your favourite ways to prepare it?

Yes, it makes sense because both are types of rice wine but two wines made from the same plant can produce two distinct flavour profiles based on local microorganisms and fermentation techniques. Shaoxing wine alone ranges from dry to super sweet varieties and there are many other kinds of rice wine with different flavours. We can´t just replace a certain rice wine a recipe calls for with another one. If jiu niang (酒酿) can be used in cooking similarly to shaoxing jiu (绍兴酒) I will easily use it up fast because I can use it for many different sauces and dishes.

I don´t use a translator, sorry if I confused you with a formulation. Here are the wiki articles for both products, maybe that helps.

https://en.wikipedia.org/wiki/Jiuniang

https://en.wikipedia.org/wiki/Shaoxing_wine

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Very Interesting, that list implies that sweet rice wine can be used like Shaoxing wine, which is used all the time in Chinese cooking.

It is sweet rice wine, produced by fermenting rice with yeast and Koji. As far as I understand it can be used as a base for sweet porridge, a base for sweet soups, an ingredient in sauces, as a leavening agent in baking, a fermentation starter and also as a base to ferment itself further into rice vinegar or (non sweet, higher alcohol) rice wine. Pretty impressive list, right?

Thank you. In this case chatgpt got it wrong though. It´s an ingredient for cooking and I am interested in recipes.

Thank you. If there were sufficient instructions on it I would not ask here.