Liaojiu

Liaojiu (“yellow liquor”), a.k.a. “Shaoxing wine”, is a Chinese rice wine often used in cooking. Generally speaking it’s easier to find it with the typical “cooking wine” treatment (i.e., adulterated with salt). I prefer to buy an unsalted liaojiu, but all the recipes here use it in a small enough quantity that you’d be fine using a salted one.

Dry sherry is often suggested as a substitute.

If you keep halal, you can find suggestions online of a substitute using ginger and other stuff in water, but honestly, you could also just omit it in most recipes (when I’m cooking for Muslims, just leaving it out is usually my approach).