"Some things come out OK with shaoxing wine, but luwei only tastes good if you make it with rice wine," she avers as she mixes and turns the luwei in the pot. Taking on a more pointed tone, she adds, "Now that rice wine is up to NT $ 130 a bottle, I haven't even made any shaojiuji this winter."
「有些菜用紹興酒來做也不錯，但是做滷味一定要用米酒才好，」陶媽媽一邊翻動鍋裡的滷味，一邊嘟嚷：「米酒一瓶漲到一百三十元，今年入冬後，我還沒做過燒酒雞呢。」