Baijiu

Baijiu is a type of alcohol that originates from China. It is a clear liquid usually distilled from fermented sorghum, although other grains can be used. Baijiu is often classified based on three factors: aroma, method of production, and region of origin.

History

The history of Baijiu dates back to the introduction of distilling during the Song Dynasty. The production of Baijiu became more refined during the Ming Dynasty with the introduction of specialized techniques and equipment.

Production

Baijiu is made by solid-state fermentation of grains. The process begins with the preparation of a starter culture, known as Qu, which is a mixture of yeast and other microorganisms. The Qu is mixed with the grain and water, and the mixture is allowed to ferment in a closed container. The fermented mixture is then distilled to produce Baijiu.

Aroma

Baijiu is categorized into four main aroma types: strong aroma, light aroma, sauce aroma, and rice aroma. The aroma type is determined by the fermentation process, the type of grains used, and the production methods.

Consumption

Baijiu is traditionally consumed straight in small shots during meals. It is also used in traditional Chinese medicine and in religious ceremonies.

See also

• Chinese cuisine
• Chinese culture
• Distilled beverage

References

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  Zhuyeqingjiu