I've always been told that Chinese cooking wine (shaoxing cooking wine) is the absolute quintessential ingredient in Chinese cooking.
That being said, it takes a little getting used to.
It's quite pungent. Many recipes recommend a tablespoon or two to mix in with various sauces and marinades, and you can do this, but be warned: it's gonna punch you in the face. I'd recommend starting off with a little less OR using the amount recommended but reducing it on the stove first before adding it to your sauce/marinade.
That being said, it does add a little extra pizzazz to our dishes, so I'm a happy camper!