What is Erguotou called, why is Erguotou called Erguotou The origin of the name Erguotou

At present, the "second pot head" in ordinary liquor is essentially just one of the methods of "picking liquor from quantity and quality".

In the past, most of the liquor production in China was a backward manual operation, and all the equipment for steaming liquor in the production was called "retort barrel", also known as "retort pot" or "retort pot". The cooling device is an attached device on the retort lid, and when steaming sake, the cooling water needs to be manually changed several times due to the gradual increase in water temperature. The liquor condensed by the first cooling water has a high alcohol content and a spicy taste.

The liquor condensed by the cooling water that was changed for the second time was suitable for the degree of liquor and the taste was good, so the liquor flowing at this stage was also called "Erguotou" liquor. After the third and fourth changes to the condensed liquor with cooling water, the alcohol and taste became worse and worse.

In the past, the cooling device attached to the retort lid in the production of liquor was called "Tianguo", but with the progress of science and technology, it is no longer necessary to use "Tianguo" to steam liquor, but the principle of that time is still adopted, and when continuous production of flowing liquor, it is usually taken one-third to one-half of the fraction after one-quarter of the liquor, which is equivalent to the previous "Erguotou". At present, many of the so-called "Erguotou" liquors are actually just ordinary "pinching the head and removing the tail", which is not significantly different from ordinary liquor.

Ahem! Erguotou, of course, is two + pot + head = two pot head.

I'll tell you

The second pot head is called liquor, liquor 56 degrees, you will get dizzy if you drink too much, and in severe cases, you will be delirious and have symptoms of vomiting

Take this wine must be accompanied by a parent and practice on your own.

1. The name "Erguotou" is the first liquor named after the brewing process in the history of our country. According to historical data, Beijing has a long history of brewing liquor, the Jin Dynasty.

When Beijing was designated as the "central capital", a sake steamer came and shochu began to be brewed.

By the middle of the Qing Dynasty, the Jingshi Shochu Workshop underwent technological transformation in order to improve the quality of shochu.

2. According to the winemaker, the one used as a cooler when steaming wine is called Biqituan tin pot, also known as Tiancauld. When steaming liquor, the distilled liquor gas needs to be cooled by cold water put into the tin pot for the first time and flow out is called "wine head"; The cold water that is cooled in the tin pot for the third time is called "sake tail". The "head" and "tail" are presented and then treated with other treatments, because the first and third pots of cold tangerine wine contain a variety of substances with low boiling and boiling points.

3. Therefore, only the wine that flows out of the cooling water that has been cooled by the second change into the tin pot is picked, so it is called "Erguotou". It's a very pure wine and it's of good quality. It is said that the method of "pinching the head and removing the tail" and "taking the wine according to the quality" adopted by the liquor factories in various places when steaming the liquor is inherited from the principle of the "two pot heads" process.

Erguotou liquor belongs to the fragrant liquor produced by Daqu (medium or slightly low temperature Daqu) and bran koji (commonly known as Kuaiqu) fermented sorghum, etc., with a relatively low price and slightly higher alcohol content, which is accepted by ordinary people, and it is not bad in this fragrance type.

Erguotou 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 sake, it is necessary to vaporize the distilled liquor.

The "sake head" that flows out after the cooling of the cold water put into the tin pot for the first time and the "tail" that flows out after the cooling of the cold water that is changed into the tin pot for the third time are proposed for other treatments, because the liquor cooled in the first pot and the third pot contains a variety of substances with low boiling point and has a mixed taste, so the distillery only picks the wine with a mellow taste and flows out after the cold water cooled in the tin pot for the second time, so it is named "Erguotou".

The tin tweezer is actually a cooler, because the tin is made of tin, its shape is open and round, less than 20 centimeters, and the angle of 45 degrees is inclined to the center of the circle, shrinking to the tip of the cone, similar to the drum pan, hence the name, the content is cold water. The principle is as follows: when the fermented grain is heated and the steam rises slowly, it is suddenly cooled, and it becomes dewed wine, which drips along the outer wall of the tin boil and flows into the dew plate below, and flows out like a thread spring through the tin tube connected to the dew plate, and flows to the rattan wine basket outside the distillation pot.

Due to the limited volume of the cauldron, the fire (in ancient times, the furnace fire) or steam (now steam) should not be large, slow the fire distillation, and constantly stir the cauldron to hold water, and control the temperature of the flowing wine.

I know that Hongxing Erguotou and Niulanshan, but I have only drunk Niulanshan, and everyone calls it "Niuer". There are high, medium and low-end two-pot heads, so the crowd of people who drink them is very wide, and now you can buy two pots on the Internet, and you want to buy red wine on the weekend.

It depends on what kind of two-pot head, but the requirements are not high, and the general one is fine, but I feel okay.

"Two pot heads"It is when the raw materials are fired in the second pot"Pot head"Wine, this wine is the purest, no peculiar smell, although the concentration is high but not strong, really mellow and fragrant. If you take only 60 degrees of wine, put it in a jar and seal it in the ground, and after a long period of age, the wine will taste better.

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, as the saying goes:"Dumplings are wine, and the more you drink, the more you have.

Explanation of the second pot head.

The name of the wine. In the distillation process, the first and last liquor of the Kaili Book are removed, and what is left is the second pot head. The taste is strong, and the alcohol content is 60 percent, and the alcohol content is 70 percent.

Xin Ruzhong's poem "Daqing Oil to the Train City": "I hold Daqing oil in both hands, and the strong fragrance is over the second pot. ”

Word decomposition Explanation of two è several names: one plus one (often capitalized "two" on banknotes and documents). Double, than:

One and only. Two things, something else: two words.

No two prices. Two radicals: two; The head of the pot explained by Sihong

A kind of foreman...Stovetops. Liu Qing "History of Entrepreneurship" Part 1 Chapter 17:

Who is like you, tie the people, set up camp in the village, pan pot head**, and cut bamboo in the mountains for the moon? ”