Forgein Booze

A friend returned from a recent trip to China with a gift of some very funky liquor. I asked for special instructions; should it be heated? served cold? on ice? Mostly room temperature, mostly used for cooking or adding to pickles and fermented foods. It has a very earthy, slightly fruity flavour along with a powerful punch of 45% alcohol/volume - possibly what affected the fella depicted on the front of the bottle. I think it would be fabulous in a vegetable stir fry, or, on a more adventurous note, some type of fruity desert... The neatest part is that the bottle is sealed with a clay stopper of a sort and it comes with a small key to break the seal so you can get at the booze.