Glutinous Rice Wine
We use this ALOT in our cooking; from adding a dash of it when stir-frying kai lan, to sometimes pouring half a bottle of it into the wok when cooking the traditional Chinese dish of ginger rice wine chicken (jiang jiu ji) - a dish often served to new mother's during their confinement month.
Glutinous rice wine is somewhat different from the more common Chinese rice wine. While the latter is usually clear and transparent, the glutinous rice wine is a pale amber color. (This one in the photo looks a lot darker due to the lighting, and also because I've had this bottle for quite a while - the color of the wine darkens the longer it is stored).
Another difference between glutinous rice wine and rice wine is that the former tends to have rounder and sweeter taste notes, compared to the latter. It can thus be added in greater quantities during cooking, and gives the dish a nice mellow, smooth sweetness. Rice wine, on the other hand, oftentimes have a "sharper" ("la" in Mandarin) edge to it, and should be added in more judicious amounts during cooking.