This is the sauce used to eat our cold somen with. I think it's just a glorified, watered-down soy sauce, but maybe it's just me. My aunt brought over a few bottles the last time she visited, but you can find these in a lot of Chinese supermarkets in Toronto now. Now, if only the LCBO would get its act together and begin importing Shaoxing wines . . . they sell all sorts of substandard sake, so why not a proper rice wine?
DF
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