If you like my food articles, please click "Follow", there will be more wonderful food articles dedicated to you!China has a long history of winemaking, and the earliest recorded history can be traced back to the Neolithic Age. 酉, first appearing in oracle bone inscriptions, is a pictogram for a wine basket, but it contains the oldest wine-making technique. The wine basket with the pictogram of unitary characters, with a horizontal top, represents the upper lid of the sealed wine basket; The lower horizontal represents the liquor; The two vertical in the middle indicate that it needs to be stirred frequently to complete the fermentation.
Therefore, if we count from the first wisp of wine fragrance wafting out of the moldy grain pile in the Neolithic Age, the history of winemaking in China has gone through at least thousands of years. "Waiting for leisure to know the east wind, thousands of purples and thousands of reds are always spring. "So far, China's liquor brewing industry can be described as thriving, a hundred flowers blooming, and there are countless famous and high-quality liquors all over the country. There are many liquors in China, but there are only 5 kinds of liquor that can participate in the "national liquor", and Moutai is barely qualified
The sunrise river flowers are red, and the spring river is as green as blue. Today's Kweichow Moutai is in full swing, and no one in the entire liquor industry can match it. Kweichow Moutai, as the most outstanding representative of sauce-flavored liquor, is the most complex liquor variety with the most complex brewing process, and the brewing technology can be summarized as 12987. In addition, Moutai has been on the state banquet many times and is deeply loved by many foreign dignitaries, and it is undisputed that it will be shortlisted for the national liquor selection. The reason why Moutai is barely qualified is that its winemaking history and cultural heritage are still shallow, from the establishment of Sanmao at the end of the Qing Dynasty to the merger of Sanmao after the founding of the People's Republic of China, it is more than 100 years old.
By asking where the restaurant is, the shepherd boy pointed to Xinghua Village. Fenjiu, which is produced in Xinghua Village, is the most outstanding representative of fragrant liquor, and the liquor making technology is the most exquisite "steaming and secondary clearing" technology. In the liquor industry, there has always been a saying that "no liquor is no Fen", and many famous liquor craftsmen in China have visited and studied in Fenjiu, and carried forward their respective liquor brands on the basis of Fenjiu brewing skills. Shanxi Fenjiu not only has a long history of winemaking, but also has been deeply engraved in the hearts of generations of Chinese people by Du Mu in a way of cultural imprint.
Thousands of old cellars are bad, and good wine needs to be old. When people describe strong flavor liquor, the word often used is "cellar aroma is strong", although there are only four words, but it summarizes the essence of strong flavor liquor brewing technology. Aromatic liquor is fermented in a mud cellar, and various microbial colonies in the koji take root in the cellar mud and multiply from generation to generation. The dregs are fermented in the cellar and the cellar mud is nourished with the dregs. Therefore, the brewing of aromatic liquor is not only the inheritance of winemaking skills, but also the continuation of winemaking history. Luzhou Laojiao has been in use since Wanli in the Ming Dynasty in 1573, which is a living fossil in the industry, and is also known as the "National Cellar".
Guizhou Dongjiu is a famous liquor with a unique flavor in China, and is one of the eight famous liquors in China, and has won the title of China's famous liquor for four consecutive years. The brewing technology of Guizhou Dong Liquor can be summarized as: two large and two small, double fermented skewers. Daqu and large cellars brew fragrant grains, small koji small cellars make fermented grains, and fragrant fermented fermented fermented grains are steamed into liquor. The biggest feature of Dong Liquor's liquor brewing technique is that "a hundred herbs are put into the song", so the Dongxiang liquor is also called the "medicinal flavor type", and the koji-making process is permanently listed as "the best national liquor selection."
How to solve the worries, only Du Kang. This is the famous sentence of Cao Cao, the prime minister of the Eastern Han Dynasty, in "Short Song Xing", and it is the supreme courtesy of Du Kang wine. Du Kang is also known as the originator of winemaking, and it is recorded in the "World Book": Du Kang makes rice wine. Therefore, it is understandable that Du Kang wine has been shortlisted as my country's national liquor. It's just that in the later struggle for trademark rights, both sides lost and lost their vitality. Brothers work together, their profits are gold, and they work together to develop together, which is a win-win situation in itself, so why not! In fact, the liquor rivers and lakes should not be full of fighting, killing and killing, the rivers and lakes are sophisticated.
Therefore, in order to be selected as a national liquor, in addition to the best liquor, it must also have the history and cultural heritage of winemaking. Friends, in addition to the above 5 wines, which kind of wine do you think can be shortlisted for the national wine selection? You are welcome to leave a message in the comment area below and discuss it with your drinking friends!
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