But for dishes that use two or three bottle of wine per pot-like shaojiuji (chicken stewed in rice wine and set alight), ginger duck, mutton hot pot, and pork stewed in Chinese medicine-the wine is decisive.
然而像燒酒雞、薑母鴨、羊肉爐、藥燉排骨，一鍋需要兩三瓶米酒的食補料理，使用不同米酒的好惡就有很大差異。