What kind of Beijing culture does Erguotou represent?

If there is a kind of people-friendly wine that is eaten by both men and women, no matter whether they are rich or poor, they will have a thousand glasses of wine and talk endlessly, it must be the second pot head of my big Beijing. Cheng Wansong, Secretary-General of Beijing Liquor Circulation Industry Association, National First-Class Sommelier of Liquor, and Director of NetEase Wine Fragrance Channel, will tell you about it.

The reason why Erguotou can be appreciated by both the elegant and the vulgar is that it carries a full Beijing culture. Beijing flavor culture is the product of the long-term coexistence and combination of Beijing's court culture, gentry culture and common people culture. With the blessing of the century-old brand inheritance, Erguotou came from the burning knife, carrying the aroma of wine passed down by the people of Beijing.

Erguotou represents the Beijing food culture, Beijing is one of the regions with the longest history of winemaking in China, Hongxing Erguotou has integrated into the Beijing culture to become its representative, and the figure of Erguotou can basically be seen on the dinner table in old Beijing, and its reputation is far-reaching, which cannot be underestimated.

Erguotou represents the culture of winemaking. Erguotou is a kind of liquor produced in ancient Beijing. It can be said to be the originator of China's brewing industry. It is also deeply loved by the people.

Erguotou has a long history of development, and at the same time, its corporate culture is also unswervingly inherited, representing the Chinese perspective and Chinese culture, as well as Beijing's food culture.

It is believed that the Beijing culture is broad and profound, rich in content, and it is difficult to explain it clearly in three words. Quan also quotes the words of writer Liu Yida in his latest series of Beijing flavor "With a Nose and Eyes" to illustrate: "'Beijing flavor' shows a state of mind, which can be summed up in eight words: tranquil and peaceful, detached and accessible.

Beijing culture is a systematic concept, which can be manifested in the traditional etiquette culture of Beijing, the food culture of Beijing, the courtyard culture, the Hutong culture, the time-honored brand culture and so on. If you savor it, you can feel its charm from the secluded alleys and quaint long-established shops left behind in the reinforced concrete jungle. You can go to the Forbidden City to see the magnificent buildings, go to the Laoshe Teahouse to make a cup of fragrant tea, listen to a piece of Peking Opera, or go to the alleys in the Second Ring Road, listen to the people talk about authentic Beijing things in humorous language, and you can also go to "Quanjude" to eat a roast duck, drink a cup of "Red Star Erguotou", and then carefully touch the taste of it, and experience the vicissitudes of history.

Beijing has a long history of brewing liquor. By the middle of the Qing Dynasty, the Kyoshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu. The one used as a cooler when steaming sake is called a tin pan, also known as a heavenly pot.

When steaming liquor, it is necessary to put the distilled liquor vapor into the tin pot for the first time and cool the "head" and the "tail" that flows out after the cold water in the tin pot is cooled for the third time, because the first pot and the third pot of cooled wine contain a variety of low boiling point substances, and the taste is more mixed, so the distillery only picks the mellow taste of the wine that flows out after the cooling of the cold water in the tin pot for the second time, so it is named "Erguotou".

The second pot refers to the pot head wine when the raw materials are fired in the second pot, and the second pot refers to the first pot of wine to be poured out or returned to the pot to be steamed again when the wine is steamed. The wine that comes out of this second pot is the second pot.

It is a sake obtained by distilling it twice after it is ready, and it contains a lot of alcohol and a very high degree of alcohol, so it is called so.

The meaning of this word refers to the fact that the sake goes through two processes in the process of making and fermenting, so it is called a second pot.

That was 50 years ago. Now it's all alcohol + flavor additives "new" craft fake wine.

Therefore, it is necessary to fire this sake a second time, so after the sake is fired, we usually fire it a second time. In the second beautiful photo, we will add some new spices, as well as yeast, so that the alcohol can be greatly reduced, making it suitable for our daily life to drink liquor, this wine is very pure, and there is no other peculiar smell, drinking it gives people a feeling of incomparable aftertaste. Therefore, this kind of pure and moderate liquor has been liked by many people, and it has been in modern life, and there are still many people who like to drink Erguotou.

In the middle of the Qing Dynasty, the Jingshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu. When steaming sake, the steam obtained from distillation is treated with the "head" that flows out of the pot for the first time and the "tail" that flows out after the third change into the pot, but the taste is not good. Therefore, the distillery only picks the mellow flavor of the wine that flows out of the tin pot for the second time, so it is named "Erguotou".

Named after the brewing process, for the north, it can withstand the cold, and Beijing's Red Star Erguotou is also the most famous. It refers to the sake that has been fired twice, and the taste is more mellow.

Erguotou means the second pot of wine in the distillation process, and the second pot has the strongest aroma among all the finished products, so it is named Erguotou.

Drinking Erguotou is like drinking bean juice, which is a manifestation of the charm of Beijing. When drinking, it is often accompanied by cold dishes, such as: peanuts, shredded tofu in Gaobeidian, sauced beef, cucumber, etc.

When tasting old Beijing snacks, such as braised and boiled fire, bursting belly, and white water sheep's head, diners often drink Erguotou together to enhance the taste. And, when eating dumplings in winter, it is the most common way to match them with two pot heads, and there is a saying: "Dumplings are wine, and the more you drink, the more you have."