Not too dry Sherry is the best sub IMO but if your goal is “Mastery” you should use Shaoxing or Baijiu.
Here is some good info on what and why. Steph and Chris also are a great resource for recipes.
Here is another guide from a Szechuan Cooking Site
https://www.malafood.com/en/the-ultimate-guide-to-chinese-cooking-wines
