Does remind me when I talked to a chef from a big restaurant about wine and cooking. He said, a lot of people who work in a kitchen have often an smaller or bigger alcohol problem. He said, as soon as wine is opened in the kitchen for cooking, he does add just a bit salt, so people in the team don't even try to drink some cooking wine.

That doesn't seem like a good idea as a lot of people would try to reduce salt intake due to blood pressure concerns, where the alcohol in this wouldn't be a concern for that as it would likely be cooked off

That’s going to be tough. Shaoxing wine and soy sauce both have lots of sodium in them because they’re intended for seasoning dishes without the need to add salt separately. Even dòuchǐ (fermented black soybeans), which offer a similar flavour profile to soy sauce in solid form, have a lot of salt.