Vinasse sauce, made by mixing extract from vinasse that has been preserved for a long time with yellow rice wine and a variety of seasonings, is popular in the region south of the Yangtze River.
Suzhou natives have invented many dishes cooked with such kind of sauce. They boil various ingredients such as shrimps or duck feet, cool them and then soak them in the sauce for hours, and then a dish is ready.
Many stores make and sell food cooked with vinasse sauce. For example, there are delicious cooked pork tongue, hairtail and yellow croakers for sale.
When kept refrigerated, the sauce can be used repeatedly for two or three times, and the sauce that has been used to soak meat can be used to make egg custard.