I remember my grandfather had several (maybe a dozen?) of those on a high shelf at his house. I asked my mom once what they were, and she said Chinese liquor. I never saw him drink from any of them, and in retrospect, they may have been holdovers from his ‘frat boy’ days. (Kidding: Gong was never in a frat.)
I do know from family lore that he used to make all kinds of Chinese potions with scorpions, snakes and birds, so it’s possible that those jars had animal bits in them.
I agree, kobuta- I’d buy it for the bottle too.
It could be entirely a “gift” thing. Chinese people often bring alcohol as gifts for whatever occasions. He probably just kept on keeping them.
Well, these days empty bottles can cost good money. I remember once seeing a empty glass jar at Michaels for ~$7, and then also a fragranced candle with the same looking glass jar was on sale for $5. They look like this (a little wider, not exactly this).
I am a great learner then
Come to think of it. This rose liquor has a pleasant rose fragrance and it is high in ethanol 48%. Maybe I can use it as perfume and cologne.
Or make some Rose Liquor Lap Cheong ( 玫瑰露白油腸 )with it!
Not the identical label, but EXACTLY the same jug! My label had a little bit of English language on it and said Pagoda brand.
Forgot to answer. Yes, I did finish the burger. It wasn’t too much or too awful. It was more like “this is a strange taste that I didn’t expect”. I often try to put unusual things on burger to give it a try. I have put Yuzu Kosho (Yuzu citric peel/juice with chili pepper) on burger. I have also put some Szechuan pepper sauce too…etc.
I generally use whatever Shaoshing wine is available in HMart. I’m pretty sure it’s salted because here in NY, supermarkets cannot sell regular wine.
I wouldn’t use vermouth as a sub. Either dry sherry or sake would be better choices. I have subbed sake (inexpensive Gekkeikan) a few times in sauce recipes that called for a tablespoon or two of the Shaoshing without any issue.
