What is the culture and history of baijiu, and what is the history of baijiu?

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From the earliest 5,000-year-old Chinese civilization - prehistoric times, the wild fruits collected by primitive tribes became moldy after long-term storage, and then formed the smell of wine. After the initial tasting, they thought that the water that would flow from the moldy fruits was also delicious, and so the sake brewing culture began.

The wine culture of the Xia Dynasty is very popular, the Xia people are good at drinking, the Xia Dynasty has a kind of wine vessel called Jue, which is the earliest known bronze vessel in China, and has an important position in Chinese history. The Shang Dynasty brewing industry was very developed, the bronze making technology improved, and China's wine vessels reached unprecedented prosperity.

The Zhou Dynasty vigorously advocated "wine ceremony" and "wine virtue", and limited the main use of wine to sacrifices, so the "wine sacrifice culture" appeared. From the Shang and Zhou dynasties to the Spring and Autumn Period and the Warring States Period, especially the northern nomads, their wine vessels were mainly bronze products. The wine-making technology has been significantly improved, and the quality of the wine has also been greatly improved, and the economic prosperity of the Qin Dynasty has naturally led to the prosperity of the wine-making industry.

During the Qin and Han dynasties, there was a "cupbearer culture", and the rulers repeatedly banned alcohol from the height of "stressing politics" and advocated abstaining from alcohol to reduce the consumption of grains. During the Han and Han dynasties, drinking was gradually associated with various festivals, forming a unique drinking day, and there were more types of koji.

During the Three Kingdoms period, as the development period of China's wine culture, whether it is technology, raw materials, or types, etc., there has been great progress, the Qin and Han dynasties advocated abstaining from alcohol, to the Wei and Jin dynasties, wine has a legal status, the wine ban is opened, and the people are allowed to make wine freely, today, the core of wine culture is "wine culture". With the changes of the times, China's wine culture has gradually evolved into China's unique political culture, China's unique human culture, China's unique business rights rent-seeking culture, and China's unique public relations dinner culture.

The distilled liquor brewing technology can be called China's "fifth great invention", and the Shuijing Street Distillery that advanced the origin of Chinese distilled liquor to the end of the Yuan Dynasty and the beginning of the Ming Dynasty in kind has continued to create a new frontier of fragrant liquor in more than 600 years of continuous inheritance and innovation, allowing the world to taste the oriental liquor culture.

Li Shizhen, a medical scientist in the Ming Dynasty, wrote in the "Compendium of Materia Medica": "Shochu is not an ancient method, it has been created since the Yuan Dynasty. In Chengdu, the country of abundance, there is such a Shuijing Street winery, which has been brewing liquor for more than 600 years after the Yuan, Ming and Qing dynasties.

According to records, Shuijing Street Distillery began at the end of the Yuan Dynasty and the beginning of the Ming Dynasty, and its first generation of Da Xingshi opened the earliest batch of underground mud cellars in Chengdu according to history in Shuijing Street, the most prosperous East Gate of ancient Chengdu, and its original distilled liquor brewing process opened the source of the strong fragrance of distilled liquor in Shuijing Street Distillery. Now, returning to the ruins of Shuijing Street Winery, it seems that you can still get a glimpse of the prosperity of Jincheng hundreds of years ago through the bursts of wine.

The invention of the unique cellar pond and brewing technique is the glory left by the first generation of the ancestors of Shuijing Street Distillery, and the younger generations did not enjoy the fruits of the previous dynasty with their bare hands.

The three generations of Shuijingfang cellar pond have been carefully cultivated by countless winemakers, passed down from generation to generation, absorbing the aura of heaven and earth, gathering the essence of the sun and the moon, thus giving birth to a unique biological flora and giving Shuijingfang a unique fragrance. The unique winemaking skills of Shuijingfang have been inherited from generation to generation.

1. The Qin and Han dynasties already had tools for steaming liquor:

Baijiu is made by steaming, saccharification fermentation, distillation, storage, and blending. After the Qin and Han dynasties, the emperors of successive dynasties continued to develop alchemy techniques in order to seek the elixir of immortality. After a long period of exploration, although the elixir of immortality was not successfully refined, it accumulated a lot of methods for separating and refining substances, and created various equipment including distillation utensils.

2. Distilled spirits appeared in the Tang Dynasty

During the Kaiyuan period of the Tang Dynasty, there was a record of "Zhen (steaming) gas and water, and taking it from the vessel" in the "Materia Medica". In addition, among the unearthed Sui and Tang dynasty cultural relics, there are also wine glasses of only 15 20ml. This proves that distilled spirits appeared in the Tang Dynasty.

3. The Yuan Dynasty used glutinous rice and other raw materials to make liquor:

The Yuan Dynasty medical scientist Li Shizhen's "Compendium of Materia Medica" pointed out that all rancid wine can be steamed. In recent times, only glutinous rice or japonica rice, or millet or rice, or barley, steamed, and koji brewed in an urn for seven days, steamed with retort, it is as clear as water, and the taste is very strong.

The history of liquor in our country.

It can be traced back to antiquity.

According to archaeologists, in the modern era excavated Neolithic.

Among the pottery products, there are already special wine vessels, indicating that in the primitive society.

Winemaking has become very popular in our country.

Later, after the Xia and Shang dynasties, there were more and more drinking utensils. Among the unearthed Shang Yin cultural relics, bronze wine vessels account for a considerable proportion, indicating that the drinking atmosphere was indeed very prosperous at that time. Early wine should be fruit wine.

and rice wine. Since the Xia, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, are all used to cook fruit grains, add koji to ferment, press and then produce wine, whether it is Wu Ji pressing wine to persuade guests to taste, or Wu Song.

A big bowl of booze Jingyanggang.

With the further development of human beings, the wine-making process has been further improved, from the original cooking, koji fermentation, pressing, to cooking, koji fermentation, distillation, the biggest breakthrough is the purification of alcohol.

For thousands of years, China's liquor industry, in the course of historical changes, has branched out so that many famous liquors with more local characteristics and local customs have been brewed.

History and culture

The elegant artistic conception pursued by the ancient literati when they drank alcohol can no longer be seen with our own eyes today. Fortunately, from "Dream of Red Mansions".

In the books that record the liquor order, we can still get a glimpse of it.

China's wine culture shows its unique taste, style and spirit, and highlights its unique realm and scenery. The best part of it has long since become a cultural gem. The true spirit of wine culture, and Chinese culture.

The true spirit of the same line. Only in the context of the grand Chinese culture, to appreciate, appreciate and taste the true spirit of wine culture, can the wine culture be carried forward and expanded.

1. The history of Chinese liquor.

Chinese baijiu has a long history, dating back to the Tang Dynasty. It is rumored that there is information about soju in the literature of Qinsan in the Tang Dynasty, one of which says: "Shochu is not an ancient method, it was founded in the Yuan Dynasty, and its method is steamed with strong wine and glutinous rice.

Over time, the method of making baijiu has gradually evolved. The "Compendium of Materia Medica" of the Ming Dynasty mentions that "soju can be steamed into the retort", while the "Compendium of Materia Medica" of the Qing Dynasty mentions that "shochu can be steamed into the retort". Over time, the method of making baijiu has also evolved.

Second, the production process of Chinese liquor.

Chinese baijiu brewing has its own unique process and process, which is generally divided into three processes: brewing, storage, and aging. Among them, brewing is the most core link, and it is also the key factor affecting the quality and taste of baijiu. The brewing of baijiu must use high-quality raw materials, such as corn, sorghum, wheat and other grains, and through multiple steps such as fermentation and distillation, the starch in the grains is converted into sugars and alcohol, so as to achieve the brewing of baijiu.

After brewing, it must be stored at the right temperature and humidity to allow it to ferment better and have a more intense flavor. Aging, on the other hand, is the taste and aroma of liquor formed after it has been left for a certain period of time.

3. Drinking Chinese liquor.

When drinking Chinese baijiu, you should pay attention to the following points: First, you should choose the appropriate variety of baijiu. There are many varieties of baijiu in China, and different varieties of baijiu have different tastes and aromas, so you should choose the varieties that suit your taste.

Secondly, one should not be greedy when drinking. Although liquor has a variety of health care functions, excessive consumption will cause certain harms. Generally speaking, the standard for men to drink at a time is about 50ml, and women should drink less than men.

Finally, attention should be paid to the pairing of liquor and diet. Baijiu is generally spicy and fresh, which is more suitable for pairing with heavier dishes such as pickling and roasting. At the same time, it can also be paired with drinks such as chilled fruits and cold beer to increase the richness of the taste and texture.