Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of molasses fermented wine was as follows. The concentration of the initial sugar, (NH4)2SO4, steepwater, MgSO4, NaCl, KH2PO4 and CaO was 200 g/L, 1.0 g/L, 10 g/L, 0.2 g/L, 0.5 g/L, 0.5 g/L and 0.2 g/L, respectively. The optimal decolorization conditions were as follows: the activated carbon content was 2%, decolorized at 55 ℃ for 30 min. The optimal added proportion of the flavoring agents were 1.5 g/100 mL edible salt, is 0.4 g/100 mL monosodium glutamate and 0.06% of mixed spices is. Conclusion: It is feasible for brewing cooking wine used sugarcane molasses. The prepared cooking wine is transparent, aroma coordination and taste fresh. Furthermore, its physical and chemical indexes and microbial indexes in accordance with the industry standard for seasoning wine (SB/T 10416—2007).