rice wine

Rice Wine Introduction

1. Name: Rice Wine (Mǐ Jiǔ in Chinese).

2. Ingredients: The main ingredient of rice wine is sticky rice, also known as glutinous rice in some regions. Some traditional recipes also use high-quality brown glutinous rice.

3. Production Process:

   • Wash and soak the glutinous rice, then steam it until cooked.
   • Mix the steamed glutinous rice with a special microbial yeast for fermentation.
   • During fermentation, the sugars in the glutinous rice are converted into alcohol and carbon dioxide by the yeast, forming rice wine.

4. Characteristics:

   • Rice wine has a fragrant, sweet, and mellow taste.
   • It contains a low alcohol content, making it suitable for daily consumption.
   • Rice wine also contains various nutrients such as amino acids and vitamins, which have certain health benefits for the human body.

5. Types: Rice wine can be classified into various types based on brewing methods and ingredients. For example, Hainan Miao Nationality Small Pot Rice Wine, Dazhu Fermented Glutinous Rice (a traditional famous snack in Sichuan), and Lintong Fermented Glutinous Rice (a traditional snack in Shaanxi).

6. Consumption Methods:

   • Rice wine can be consumed directly or used as a cooking ingredient.
   • When cooking, if too much vinegar is added, a little rice wine can be used to balance the acidity.
   • Rice wine can also be paired with other ingredients such as glutinous rice balls and eggs for a delicious meal.

7. Cultural Value: Rice wine has a long history of brewing in China and is a traditional specialty of the Han nationality. It is not only a beverage but also a cultural symbol, carrying people's longing and pursuit of a better life.