It is produced in Shaoxing, in the Zhejiang province of eastern China, and is widely used as both a beverage and a cooking wine in Chinese cuisine.

[3] The traditional method involves manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly.

Known as kāi pá (Chinese: 開耙), it is an essential skill to produce wine neither bitter nor sour.

During the late Qing dynasty, educated councilors from Shaoxing spread the popularity of wine consumption throughout the country and was an essential part of Chinese banquets.

[9] When at home, some families will drink their wine out of rice bowls, which is also the serving style at Xian Heng Inn.

It is a key ingredient of Mao Zedong's favourite dish of braised pork belly with scallion greens – what he called his "brain food" that helped him defeat his enemies.