Red glutinous wine lees (Hong zao)

Red glutinous wine lees, known as hong zao or hong cao in Chinese, refers to the residual solid particles left over from the fermentation process of making red glutinous rice wine.

This by-product consists of rice grains, yeast, and a unique combination of microorganisms that have fermented together. The wine lees carry a deep red color, a distinctive aroma, and a complex flavor profile that combines sweetness with the tangy, fermented taste characteristic of traditional Chinese rice wines.

In Chinese cuisine, red glutinous wine lees is used as a flavorful condiment in a variety of dishes. It is particularly famous in the Jiangnan region, which includes areas such as Jiangsu and Zhejiang provinces. The lees is used to marinate meats, in soups, and to make sauces, imparting a unique, aromatic, and slightly alcoholic flavor to dishes.

One of the most famous dishes that utilizes red glutinous wine lees is drunken chicken, where the chicken is marinated in a sauce made from the wine lees.