Qing'an Rice Wine [Heilongjiang Qing'an Specialty]

Rice cores naturally ferment with natural spring water. Rice is the first of the five grains, with a complete composition of protein and amino acids. Traditional Chinese medicine believes that rice has a sweet and smooth taste, and has the effects of nourishing the middle and qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, harmonizing the five organs, promoting blood circulation, improving hearing and vision, relieving irritability, quenching thirst, and stopping diarrhea. It is believed that consuming more rice can help to "strengthen the body and improve color"

Honey fragrance is clear and gentle, elegant and pure, smooth and mellow, with a pleasant aftertaste. It is not spicy, pungent, flushed, dry in the throat, or has a smooth aftertaste. It gives people a simple, pure, refreshing and mellow beauty, with a unique rice fragrance style

How did the history of Qing'an rice wine come about

In 618 AD, Emperor Gaozu Li Yuan established the foundation of the Tang Dynasty, which was politically clear and prosperous. However, a certain country in Liaodong repeatedly invaded the border and set its sights on the Central Plains. According to historical records, Li Shimin appointed General Xue Li as his commander-in-chief and personally led a million strong army to conquer the east. In the spring of March, Li Shimin arrived at a mountainous area in southern Liaoning. However, he saw the continuous peaks, ancient forests covering the sky, green mountains outside the ditch, and ice covered snow drifting in the ditch. Li Shimin was amazed by this spectacle and ordered his army to station here, naming it "Bingyu Gou" or "Bingyu Gou", which has been called "Bingyu Gou" until today. Legend has it that at that time, the great soldiers were tired of horses, hungry and cold, and Li Shimin was extremely anxious. Suddenly, an old man with white beard appeared and led the people to carry several wine jars to the main camp to pay their respects, saying, "This is a fine wine brewed by our ancestral family." Li Shimin ordered the three armies to drink it together. The wine not only had a smooth and sweet taste, a rich and fragrant aroma, a pure and mellow flavor, and a warm and pleasant sensation, but also relieved fatigue and invigorated the whole army after drinking. Soon after, they joined forces and attacked the enemy's stronghold, successfully recapturing Liaodong. Li Shimin was overjoyed and personally bestowed the title of "Bingyu Wine" (also known as "Bingyu Wine") upon this wine. He believed that it was a precious nectar bestowed upon him by a reclusive deity deep in the mountains, which helped him overcome this difficult time. It is said that Emperor Taizong of Tang, Li Shimin, deeply loved this wine from then on. After ascending the throne, he sent people to search for this wine multiple times. The local people were also proud of it and strictly guarded the secret recipe, which was passed down from generation to generation

Method of making Qing'an rice wine

1 Wash the rice and soak it in water for 6 hours

2. Steam the soaked rice at atmospheric pressure for 0.5 hours

3. The steamed rice is cooled with cold water to below 30 degrees Celsius, then transferred to a pot or preservation jar. The mixture is stirred evenly and compacted with yeast, and covered to prevent contamination of bacteria. The amount of yeast used is 0.5% to 1% of the dry weight of rice

4. After 2 days of insulation fermentation at 30-32 ℃, add water and continue fermentation for 5 days. The amount of water used is approximately equal to the weight of a meter

5. Filter the fermentation broth. Take the filtrate and refrigerate it in a refrigerator at 4 ℃ for later use