It is a traditional local snack common in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine.
Niu Niang is generally called "rice wine" or "sweet wine" in the north. Artificial winemaking is the manufacture of pottery.
Otherwise, there would be no way to start brewing. In the Yangshao Cultural Relics, there are both pottery pots and pottery cups.
It can be inferred that artificial winemaking began about six thousand years ago. "Kong Congzi" says: "Yao and Shun had a thousand bells."
This shows that wine was already popular in society during the time of Yao. The word "Qianzhong" indicates that this is a junior fruit wine.
"Historical Records" records that Yi Di made "Zhijiu" to offer to Yu the Great, which was the beginning of using grain to make wine. Since Xia, during the Shang and Zhou Dynasties, Qin and Han Dynasties, and even the Tang and Song Dynasties, fruits and grains were cooked, fermented with koji, pressed and then wine was produced.
Many Westerners think that rice wine is a Japanese creation, but little do they know that it is actually an alcoholic beverage first brewed by the Chinese. The technology for brewing sake in Japan was introduced from China.
As early as 1500 BC, Chinese oracle bone inscriptions mentioned the use of wine in sacrifices. In the 8th century BC, ancient Chinese poets also wrote poems describing drunkenness. At the latest, around 1000 BC, China invented the technology of fermentation and brewing, making the alcohol concentration of the brewed wine at least three times higher than that of ordinary beer.
China’s superior wine-making technology lies in the earliest use of koji to make wine, and it was also discovered that in order to increase the alcohol concentration in wine, just add cooked and soaked grains continuously during the fermentation process. This is the world's first-class brewing technology, which brews highly concentrated drinks.
This technique only spread to Japan and other countries around the world centuries ago. Therefore, it can be said that the earliest invention of rice wine was in China.
Qiandeng people like to brew rice wine in the twelfth lunar month, brew and drink it themselves, and enjoy the joy of farmland. In the Tang Dynasty, there were poems such as "talking about mulberry and hemp while drinking wine" and "poor winemakers only have old fermented grains". It can be seen that at that time, farmers already had the custom of brewing and drinking rice wine by themselves and entertaining guests with rice wine.
The poet's rice wine: Don't laugh at the muddy wax wine from the farmers' house. In good years, enough chickens and dolphins are kept from visitors. The mountains and rivers are full of doubts and there is no way, and the willows are dark and the flowers are bright in another village.
The wax wine mentioned by Lu Fangweng in the poem "Visiting Shanxi Village" is commonly known as "rice wine". This is a home-made local wine made from glutinous rice. It is white in color and slightly turbid. It is similar in nature to rice wine but has a lighter taste and stronger after-effect.
It is generally brewed in the twelfth lunar month and drunk during the Spring Festival, so it is called "Lajiu" or "Spring Wine". Since Mr. Lu Fangweng described it this way, it shows that brewing and drinking rice wine was a common phenomenon in Shaoxing rural areas during the Southern Song Dynasty.
The eating habits of the Saudi people are inherited from Shaoxing, and rice wine is no exception. Many families make one or two tanks of rice wine before the Chinese New Year to entertain guests during the Spring Festival.
Some brew by themselves, while others hire others to do it for them. The production method is: first swell the glutinous rice, wash it clean, steam it into dry rice in a bucket, spread it on the bamboo plaque, pour it with cold water to make the rice loose and not sticky, then crush the distiller's yeast and mix it in.
Before the wine is put into the vat, the vat must be warmed with hot water. After placing the wine in the vat, smooth the surface of the wine and make a wine vortex in the center.
In order to promote fermentation, the wine vat must be insulated. Not only the mouth of the vat should be covered with a straw cover, but the walls of the vat should also be wrapped with straw, cotton wool, plastic film, etc. After three or four days, when the wine has seeped into the half-wine vortex, you can add water (must be cold water). The proportion of rice and water should be half and half by weight, so both rice and water must be weighed.
Even if you want to add a little more water, it cannot exceed 10%. One or two days after the water is released, fine cracks will appear on the surface of the wine. At this time, stir it with a stick, which is commonly known as "opening".
It must be stirred once every other day and three times a day, which are called "first batch", "second batch" and "third batch" respectively. No need to move again after this.
After one month, you can open the tank and drink. When "opening", whether there are fine cracks on the surface of the rice wine is an important indicator of whether the rice wine is good or bad.
If the wine has fine cracks, the wine is not sweet and has a mellow taste, which is praised by those who are good drinkers. On the contrary, the wine has a sweet and greasy taste and lacks strength, so it can only be consumed by women and children. The time from draining water until fine cracks appear should be as short as possible.
Generally, fine cracks will appear overnight, indicating normal fermentation; if there are no fine cracks in three or four days, the wine will not be ready. Making wine requires good water.
Since the water quality in the sandy land has always been poor, people who made rice wine in the past would always rush to the lakes in Shaoxing or Lujiaquan in Zheshan Mountain to fetch water. Two people would take turns to carry a load of water, and they would go out early in the morning. It’s really not easy to return home at dusk. Doctor’s opinion: Rice wine is suitable for a wide range of reasons and can be consumed all year round, especially in summer when the temperature is high and rice is easy to ferment. It is also a home brew that quenches thirst and relieves heat. It is deeply loved by the elderly and children.
Boil poached eggs with rice wine or add some brown sugar, which is a good nourishing food for pregnant women and the elderly. However, people who are allergic to alcohol should not drink it, and they should not drink too much at one time and become drunk, especially in summer.
For medicinal purposes, hot drinks are suitable for symptoms such as chills, blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet; for neurasthenia, mental confusion, depression and forgetfulness, etc. For symptoms such as irregular menstruation, anemia, nocturnal emissions, diarrhea and loss of vitality, longan, lychee, red dates or ginseng can be added to boil the soup, and the effect is better. Rice wine can help blood circulation, promote metabolism, and has the effects of nourishing blood and beauty, relaxing muscles and joints, strengthening the body and prolonging life. Therefore, it is most suitable to drink in winter. As long as there is no alcohol allergic reaction, it can be used by adults.
Especially for maternal blood stasis, back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, neurasthenia, trance, depression, dizziness, tinnitus, insomnia and forgetfulness, indigestion, anorexia and irritability , rapid heartbeat, physical weakness, loss of vitality, spermatorrhea, irregular menstruation, maternal milk deficiency and anemia, etc. It has great tonic and curative effect. People who are allergic to alcohol should not drink it, and they should not drink too much at one time and become drunk, especially in summer. 3. Introduction to the history of rice wine
Rice wine is my country’s national specialty, also known as rice wine. It is a brewed wine and occupies an important position among the three major brewed wines in the world (yellow wine, wine and beer). . The brewing technology is unique and has become a typical representative and model in the Eastern brewing industry. Among them, Maiqu rice wine represented by Zhejiang Shaoxing rice wine is the oldest and most representative product of rice wine; Shandong Jimo old wine is a typical representative of northern corn rice wine; Fujian Longyan sinking tank wine and Fujian old wine are the examples of red yeast rice wine. Typical representative.
Rice wine is one of the oldest alcoholic beverages in the world. It originated from China and is unique to China. It is also known as the three ancient wines in the world along with beer and wine. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese invented the unique double fermentation method of distiller's yeast and began to brew rice wine in large quantities.
Yellow rice wine has a wide range of origins and has many varieties. The famous ones include Zhejiang Huadiao wine, Zhuangyuanhong wine, Shanghai old wine, Shaoxing Jiafan wine, Fujian old wine, Jiangxi Jiujiang Fengtan wine, Jiangxi Danyang Fengtan wine, Wuxi Huiquan wine, Guangdong pearl red wine, Shandong Jimo Old Wine, etc. However, Shaoxing wine is recognized by the Chinese wine making industry as the most popular in the international and domestic markets and has the most Chinese characteristics.
Rice wine is made from rice and millet, and generally has an alcohol content of 14-20. It is a low-alcohol brewed wine. Rice wine is rich in nutrients and contains 21 kinds of amino acids, including special and unknown amino acids. The human body cannot synthesize it and must rely on food intake to contain all 8 essential amino acids. Therefore, it is known as the "liquid cake". 4. The development history of wine
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The history of wine in China is extremely long
Author: Anonymous Source of article: Unknown number of clicks 14 Update time: 2005-10-27
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In When our ancestors were still apes, they had already had a relationship with wine. Because the earliest wine on earth should have been naturally fermented from wild fruits. Therefore, the emergence of wine is not a human invention, but a creation of heaven.
The prerequisite for artificial wine making is the manufacture of pottery. Otherwise, there will be no way to start brewing. In the Yangshao Cultural Relics, there are both pottery pots and pottery cups. It can be inferred from this that artificial winemaking began about six thousand years ago. In Yao's time, wine had become popular in society. The word "Qianzhong" indicates that this is a low-level fruit wine, which is close to water. "Historical Records" records that Yidi made "zhijiu" to offer to Yu the Great, which was the beginning of making wine from grain. Since Xia, during the Shang and Zhou Dynasties, Qin and Han Dynasties, and even the Tang and Song Dynasties, fruits and grains were cooked, fermented with koji, pressed and then wine was produced. Li Shizhen also said in "Compendium of Materia Medica": "The method of making liquor is not ancient. It was created in the Yuan Dynasty. Put strong wine and grains into the steamer, steam it to make the gas, and use a vessel to collect Dettol. Any sour wine , all can be steamed. In the near future, it can be steamed with glutinous rice, japonica rice, broomcorn millet or barley, mixed with koji in a vat for seven days, and then steamed in a steamer. The taste is very strong and can be covered with wine. " The core point of the words is that the process of brewing wine has been changed from the original cooking, fermentation, and pressing to cooking, fermentation, and distillation. The essence of the so-called breakthrough is alcohol purification. This production model is basically the same as modern times. During the Qianlong period of the Qing Dynasty, Xuanhua, Zhili, levied a pot tax on winemakers, marking the prosperity of the liquor industry.
From ancient times to the present, wine has always accompanied the rise and fall of history. Kong Shangren wrote in "The Peach Blossom Fan": "I watched him build a Zhulou, and I watched him entertain guests." There is wine in prosperity, and there is also wine in death. It can be said that it has experienced ups and downs without waste, and has been treasured for hundreds of generations. "Alcohol has been a disaster for a long time." In fact, this is not the case. A person's character is determined by physiological genes and has nothing to do with alcohol. The good is good, the evil is evil, whether there is wine or not, whether you drink or not, nothing will change. People are wise and foolish, so we don’t need to praise wine too highly or take too heavy responsibility. Our attitude towards wine should be to be restrained and restrained, to be restrained and courteous, to pursue its advantages and avoid its disadvantages. 5. How does rice wine come from? Please explain
"Historical Records" records that Yidi made "zhijiu" as an offering to Dayu, which was the beginning of making wine from grain. Since Xia, during the Shang and Zhou Dynasties, Qin and Han Dynasties, and even the Tang and Song Dynasties, fruits and grains were cooked, fermented with koji, pressed and then wine was produced.
Many Westerners think that rice wine is a Japanese creation, but little do they know that it is actually an alcoholic beverage first brewed by the Chinese. The technology for brewing sake in Japan was introduced from China. As early as 1500 BC, Chinese oracle bone inscriptions mentioned the use of wine in sacrifices. In the 8th century BC, ancient Chinese poets also wrote poems describing drunkenness.
Extended information:
Other effects of rice wine
1. Thawing
A tightly frozen fish, in the first half Pour some rice wine on it and cover it completely. After a few minutes, you will find that the first half has a sticky liquid after thawing on it, while the second half is still as frozen as a stick.
2. Return to softness
Sprinkle a few drops of rice wine on the bread and put it in the microwave for a while (you can control the specific time). After it is cooked, you will find that the bread looks like freshly baked. That way, and it tastes very good.
3. Beauty
Mix an appropriate amount of rice wine with a suitable lotion and apply it on the face. It can be used as a facial mask.
4. Moisturizing
Adding an appropriate amount of rice wine to plain water for drinking in winter can keep the body hydrated.
5. Cooking
Adding a little rice wine when frying eggs can make the eggs tender, soft and shiny.