How is the Li nationality s characteristic Shanlan rice wine made?

Shanlan rice is the only upland rice in the world, the yield is scarce, the cooked rice is harder, not delicious, only a few Li family grow to make wine, the Shanlan rice wine is mellow in taste, the taste is sweet, strong but not strong, generally only for their own drinking.

Shanlan rice wine enjoys many good names such as "Hainan Moutai", "Shanlan Jade Liquid", "Qiong Jelly Jade Liquid", and more importantly, it contains the unique cultural connotation of a nation. Not only does it show a traditional food culture of the Li people in terms of how it is eaten, but it is also the same in its production method, and its name has also been passed down from ancient times to the present.

The color of Li Shanlan wine is milky white at the beginning, warm and moist like jade, and the Li people usually call it "biang" wine. "Biang" wine is the most attractive to bad drinkers, it is sweet and slightly spicy, spicy but not dry. After a year, the wine is yellowish-brown, like agate, with a weakened sweetness and a stronger aroma.

As time goes by, the wine turns red or even black, which is the best and most authentic. Shanlan wine is shallow and raw, but full of stamina. I was kept in the dark because of this, and almost lost the dignity of a scholar.

It's a pity that I don't have the talent for "100 poems of Taibai Doujiu", or I really want to get drunk throughout.

Shanlan rice wine has been loved by people since ancient times. In the history of our country, many great people have been poured by the Shanlan rice wine made by the Li people with "Li Fa", and left many good stories, speaking of which, the story of Su Shi and Li rice wine is one of the examples. It is said that in the fourth year of Zhezong Shaosheng of the Northern Song Dynasty (1097 AD), the great writer Su Shi was demoted to Dachanghuajun (now Danzhou City).

At that time, Hainan was "sparse in all counties", and the countryside was "turbulent". Su Shi was tired from the journey, his mood was not good, and he was attacked by diseases from time to time, and his situation was bleak. However, the simple and kind Li people treated Su Shi like a distinguished guest, and often invited him to drink wine made of "Li Fa".

After Su Shi drank it, he felt very good. After that, he had a lot of thoughts, and happily wrote it: a sick man on the lonely eastern slope, and his white head was full of frost and wind.

The child mistakenly liked Zhu Yan here, and when he smiled, he knew that it was wine red. Su Shi later often drank and talked with Li friends, and he slowly learned about the local customs and customs of the Li people, and had a common relationship with them and was close to them.

How to make traditional mountain bar wine.

First of all, the high-quality mountain glutinous rice is soaked for half a day, washed and put into a steamer, steamed into dry rice and cooled, the appropriate amount of wine cake is mashed and mixed with rice, and then put into a winemaking basket paved with banana leaves, and the wine brewed after 7 days will drip into the jar placed under the strainer basket. The Shanlan wine brewed using this method is used to be called "wine drops" in the Li language. Another method is to put the nectar and sake lees in a jar and seal it, and the longer it ages, the sweeter and mellower the flavor of the wine.

The shortcomings of the production of traditional Shanlan liquor are: no standard, mixed taste, and different quality of products sold in the market. Raw and auxiliary materials are insufficient, the output is small, and the content of fusel and aldehydes and other substances harmful to the human body in the product is high.

And because there is no standardized process, the utilization rate of raw materials is extremely low, and it is easy to waste resources. And because of the backward packaging technology, the nongjia mountain bar wine generally cannot meet the needs of long-term storage.

How to make modern mountain bar wine.

On the basis of inheriting the local traditional Shanlan liquor brewing process, after countless experiments of steaming, brewing, pressing and clarifying, a product with stable quality has been developed, so that it can inherit the mellow, sweet, slightly drunk and unforgettable quality characteristics of Shanlan liquor in taste. The use of pure Shanlan rice and improved Shanlan koji, coupled with the existing high-quality water resources in Qiongzhong, and the use of modern biological fermentation technology to control the process of turbidity, perishability and different standards of the traditional products are upgraded to clear, transparent, constant quality, consistent standards, and modern products that can be stored and transported for a long time.

This is the oldest thing in various regions of the Han people.