I’m with @jon914, especially since I grew up with Cantonese food. I have a lot of memories as to what food “should” taste like, so I tend to tweak a lot, so the less ingredients, it’s easier to tweak for me.
I personally didn’t find adding shaoxing wine to the marinade adds anything to the dish, but I tend to be a go lite on the shaoxing wine kind of person. I remember one recipe that require a good 1/3 of a cup of that stuff and to be honest, I hated the taste it added (and it was supposedly good wine, not the cheap stuff you get in the grocery store). Mind you, I don’t drink, so use that to gauge if you should follow my lead. 
Most of the Chinese BBQ places highlight the sweetness of the char-siu that adds the nice burnty, charred bits. The site I shared makes it easier to tweak that sweetness level without fiddling with a lot of the other ingredients to get the balance right. I’ve never made either of the recipes with pork butt (too big for just me) or the scotch collar (not easy to find). I’ve always used country-style ribs, and it turns out fabulous with that.
