mijiu

English Name：Rice Wine

Alias：Wine Made from Fermented Glutinous Rice, Sweet Wine, Li (an ancient name), Jiangmi Wine (a type of rice wine made from glutinous rice)

Main Ingredient：Glutinous Rice (a type of rice that is sticky and sweet when cooked)

Brewing Process：The steamed glutinous rice is mixed with wine yeast (a special type of microbial yeast) for fermentation. The brewing process is simple, resulting in a sweet and mellow taste with a low alcohol content.

Historical and Cultural Background：China has a long history of brewing rice wine from high-quality glutinous rice for over a thousand years. Rice wine has become a daily beverage for farmers and carries rich cultural connotations.

Edible Ways：

• Directly consumed as a beverage, with a sweet and mellow taste.
• Used as a seasoning in the kitchen to remove fishy and goaty smells and enhance the flavor of dishes.

Special Snacks：

• Wine Made from Fermented Glutinous Rice Balls：Glutinous rice flour balls are boiled together with wine made from fermented glutinous rice, which has the effects of tonifying the middle qi and nourishing the spleen and stomach.
• Wine Made from Fermented Glutinous Rice and Eggs：A simple and easy-to-make snack with a sweet and sour taste, which has the nutritional effect of nourishing the yin and beautifying the skin.

Other Uses：

• In cooking, if too much vinegar is added, a little rice wine can be used to balance the acidity.
• When sprinkling rice wine on frozen fish, the fish will thaw quickly without a peculiar smell.