Huangjiu

Huangjiu (黄酒), also known as yellow wine, is a type of traditional Chinese alcoholic beverage made from water, cereal and a starter culture. It is a fermented beverage, often classified as a type of wine due to its alcohol content, although it is made in a process more akin to that of beer brewing.

History

The history of Huangjiu dates back to the Shang Dynasty, making it one of the oldest known alcoholic beverages in China. It was a popular drink among nobles and scholars during the Tang Dynasty and Song Dynasty, and it continues to be a staple in Chinese celebrations and ceremonies today.

Production

Huangjiu is made by mixing boiled grains including rice, wheat, millet, or sorghum with Qu and water, and then allowing the mixture to ferment in a warm environment for a period of time. The resulting liquid is then strained and aged. The aging process can last anywhere from a few months to several years.

Varieties

There are many varieties of Huangjiu, which can vary based on the type of grain used, the production method, and the region in which it is made. Some of the most well-known varieties include Shaoxing, Jiafan, and Yueju.

Cultural significance

Huangjiu holds a significant place in Chinese culture. It is often used in cooking, particularly in the cuisines of Jiangsu and Zhejiang provinces. It is also used in traditional Chinese medicine, and is a common offering in religious ceremonies.

See also

• Baijiu
• Sake
• Mijiu

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