"Wine is a kind of spice, and whatever wine I have on hand, that's the kind I use. The main principle to follow is to use wine with lower alcohol content for quick-frying or braising, while using wine with more alcohol for extended stewing or simmering, because it stands up better to heat," says Liang Chiung-pai.
「酒，是一種調味料，我是手上有什麼酒，就用什麼酒，原則是酒度低的適合快炒，酒度高的用來紅燒或燉煮，」梁瓊白表示。