My soup recipe calls for 2 c. Chinese cooking wine (sic). I'm unclear exactly what that means, but I used what I had in the house. The broth wasn't bad, could have been better, but I'm wondering if a better wine would have made the difference.
I find the wine selection in the sauce aisle of my Asian grocery to be extremely confusing. When I asked for help in choosing a wine last week I was very firmly directed to the display of rice vinegars. So no help there.
What varieties and brands of wine would you recommend for Chinese cooking?