Tusu, lotus stamens, Hantanxiang, Qiulu white, bamboo leaf green, golden stem dew, Taixi white, monkey stuffing...
There is Jiudan gold liquid in the palace of Emperor Wu of the Han Dynasty , purple red Huaying, Taiqing Hongyun pulp, the pulp is a light wine. Lansheng wine is a famous wine in the Han palace. Baimozhi wine is made from the powdered flowers of various herbs and mixed into the wine, which is beautiful. Horse wine is horse milk, and horse milk also tastes like wine. Drinking too much will make you drunk. During the Han Dynasty, the wine made from grapes in the Dawan Kingdom in the Western Regions was brought to the Central Plains and was deeply loved by the emperors and regarded as a treasure. Emperor Wu of the Han Dynasty welcomed the Queen Mother of the West with wine. Emperor Wen of the Wei Dynasty, Cao Pi, once said to his ministers: "The wine made from grapes makes people salivate, so how about drinking it in person?" The wine is sweeter than the rice wine from the Central Plains and is more likely to make people drunk, so Cao Pi said again: "The wine made from grapes makes people salivate. It is believed that wine is sweeter than yeast and is good at getting drunk. ”
During the Southern and Northern Dynasties, there were Pu Tao wine, Qianli wine, Sanluo wine, Miao mash wine, Hedong wine, and Chrysanthemum wine. Among them, mulberry wine and chrysanthemum wine are brewed by adding mulberry leaves and chrysanthemums to the wine slurry. In other words, mulberry wine is brewed by taking well water when the mulberry leaves fall. Piao mash wine is a fine wine. People in the Tang Dynasty liked to use the word "spring" to name wines. At that time, there were Fushui Chun, Ruoxia Chun, Tuku Chun, Stone Jelly Spring, Song Fen Chun, Bamboo Leaf Spring, Lihua Spring, Luofu Chun, Wengtou Chun, and Qumi. Spring, throw away youth. The wine made in Shaoxing is called Penglai Spring Wine.
Wei Zhengzheng had the skill of making wine, and the two most precious wines he made were Lilu and Cuitao. The above wines were stored in jars and would not spoil for ten years. Emperor Taizong of the Tang Dynasty admired Wei Zheng's wine very much and wrote a poem to Wei Zheng: "The creeping Lu is better than the orchid, and the green waves pass through the jade. I can't wake up after a thousand days of drunkenness, but the taste is unbeatable in ten years." Yuxi was created during the reign of Emperor Yang of the Sui Dynasty. Famous wine in the palace. The poems written by Emperor Taizong of the Tang Dynasty are not very charming, but they illustrate that the wine-making technology of the Tang people has been greatly improved. In the past, the alcohol content of rice wine was not high, and it was usually brewed and drunk immediately. It was not easy to store for a long time. The wine made by Wei Zheng obviously had a high alcohol content, was easily intoxicating, and could be stored for a long time. Grape wine (also written as grape wine) also has a longer storage time than rice wine from the Central Plains, and has a higher alcohol content and sweetness. Western artificial wine is always a specialty. During the Five Dynasties, Khotan was able to make purple wine and green wine from grapes, which were particularly delicious, probably red and white wine.
The Liangxing Department was established under Guanglu Temple, which was maintained from the Sui and Tang Dynasties to the Ming and Qing Dynasties. The Liangxing Department was responsible for brewing and supplying wine for sacrificial rituals and wine for court banquets. The tributes to the court included wine such as Yuzhan and Sangluo.
During the reign of Emperor Xianzong of the Tang Dynasty, Li Hua brewed a kind of wine called Changgu Mash. He didn’t know how to use it. Emperor Xianzong regarded this wine as top quality. When Jin Guoping returned to Beijing after the Huaixi Rebellion, Emperor Xianzong gave two buckets of bone-changing mash stored in a golden vase and covered with yellow cake to the Duke of Jin. Emperor Xianzong of the Tang Dynasty was very curious about immortal arts and also liked strange wines. In his palace, there was dragon paste wine donated by Wuyishan Liguo. The wine was as black as pure lacquer and it was refreshing to drink.
In the Southern Tang Dynasty, there was dragon brain pulp, which was a high-grade supplement. Li Qiong, Emperor Yuanzong of the Southern Tang Dynasty, tried to prepare dragon brain pulp with wine and then drank it. At this time, Mr. Geng, a foreigner, said: "It's not good." So he used a more clever method to make a fragrant borneol wine.
There was a rare and famous wine called deer fetus wine in the palace of the Northern Song Dynasty. The emperor often drank this wine during banquets in the inner court. One time, Prime Minister Han Qi Chengen came to the imperial couch and accepted a large glass of deer fetus wine that Renzong drank for him.
The famous wine in the palace of the Southern Song Dynasty was rose dew, and the emperor often gave another kind of wine, Liuxiang wine, to ministers.
Emperors of the Yuan Dynasty often drank Qionghua juice, Yutuanchun and other wines at banquets, "Shen Shen Palace Banquet Drunken with Liuxia", Liuxia is also a famous wine. There was also wolfberry wine in the palace, which was made by soaking wolfberry in wine. Wolfberry wine was regarded as a tonic wine. Emperor Renzong of the Yuan Dynasty once gave this wine to his minister Chahan, saying: "It will increase your longevity."
In the Ming Dynasty, the wine used in the palace was no longer provided by Guanglu Temple, but was brewed by the eunuch's imperial wine room. The wines made in the royal wine room include lotus pistil, cold pool fragrance, autumn dew white, bamboo leaf green, golden stem dew, and Taixi white. Emperor Chongzhen liked to drink Golden Stem Dew and Taixi Bai, and called these two wines Changchun Dew and Changchun Bai. When Wei Zhongxian controlled the inner court, he often made wine outside the palace, and then presented it to the emperor through the imperial tea room. There were many kinds of wine, including Jinpanlu, lotus stamens, bergamot soup, Junzi soup, Qiongsu, Tianru, etc. The palace poem says: "But seeing the imperial wine offering coming, he has received more than a hundred accolades.
During the Qing Dynasty, China's wine-making industry made great progress. Many of the most famous wines today were created in the Qing Dynasty. However, among the upright officials, there was Emperor Kangxi's drinking ban, and Kangxi's imperial poems were engraved on the black jade wine urn left over from the Yuan Dynasty. Therefore, according to regulations, no wine utensils were placed on the emperor's dining table. Kangxi was very strict with himself and was able to give up drinking for the rest of his life. However, his descendants did not strictly implement the prohibition on drinking. However, in the final Qing Dynasty, there was indeed no emperor who was addicted to alcohol.
When Qianlong was in power, minister Zhang Zhao once presented Songling wine recipe. Qianlong ordered people to make wine according to this recipe, find ancient pines in the mountains, dig deep to the roots of the trees, open the lid of the wine jar, and bury it under the roots of the trees. Under this condition, the liquid in the pine roots is gradually absorbed by the wine. After a year, it was dug out and the color of the wine was like amber, and Songling wine was made. Emperor Qianlong often drank this wine sparingly. People in the Qing Dynasty said that Qianlong's life span reached ninety years, and he was healthy and healthy, which had the effect of Songling wine.
The Liangxing Department under Guanglu Temple is the official wine-making department. It uses Yuquan water in the west of Beijing to make wine in spring and autumn every year. Yuquanzhi Liquor, made from glutinous rice plus beans, wheat koji, Sichuan peppercorns, yeast, bamboo leaves, and sesame, was the emperor's daily drink. Emperor Qianlong drank two taels of Yuquan wine every night. Emperor Jiaqing drank more than his father. It was common to drink six to seven liang of wine a day. During festivals or when he was in high spirits, he could drink 14 to 50 liang. Compared with the drinking emperors of the past dynasties, Jiaqing cannot be regarded as an alcoholic.
In ancient times, it was customary to drink Tusu wine on the first day of the first lunar month to ward off the plague. During the Dragon Boat Festival, drink realgar wine to drive away poisonous substances such as snakes and insects. According to the regulations of the upright officials, the above-mentioned wine is made before the festival. Qinggong Tusu wine is made by grinding rhubarb, platycodon, atractylodes, cinnamon, aconite, and sarsaparilla into fine powder, wrapping it in cloth and sewing it tightly, and hanging it in a well at noon on the 30th day of the twelfth lunar month, three feet away from the water, on the first day of the first lunar month. Take it out day and night. The above-mentioned items are boiled together with papaya wine and water-sugar noodles according to dosage, and after four to five times of boiling, Tusu wine is made. Realgar wine is made by mixing realgar into Yuquan wine or Taipingchun wine.
Chrysanthemum liquor and lotus liquor were two famous liquors in the palace in the late Qing Dynasty. Their value doubled due to their favor by the Empress Dowager Cixi. Lotus liquor is brewed with lotus grown in Kunming Lake, and chrysanthemum liquor is brewed with tonic medicinal materials soaked in wine.