Xiangyang Huangjiu [Hubei Xiangyang Specialty]

What is Xiangyang Huangjiu? Authentic Hubei Xiangyang specialty: Xiangyang Huangjiu

Content summary:Do you want to know what Xiangyang Huangjiu is? This article is a detailed introduction to the special product of Xiangyang, Hubei Province - Xiangyang Huangjiu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiangyang Huangjiu. The full text takes about 5 minutes to read, mainly including the basic introduction of Xiangyang Huangjiu and its nutritional value? What are the product characteristics of Xiangyang Huangjiu? The production method and tasting method of Xiangyang Huangjiu

Introduction to Xiangyang Huangjiu

Huangjiu is the oldest type of wine in China, the ancestor and king of wine. The brewing technology of Huangjiu is unparalleled in the world and a precious scientific and cultural heritage of our country

The production method of Xiangyang Huangjiu

The production of Xiangyang Huangjiu may sound simple, but it is not easy to make it authentic. Of course, to make Huangjiu, Huangjiu koji is necessary. I heard that I want to make yellow wine, and the master specially gave me some yeast and instructed me on the key points of making yellow wine. Huangjiu Qu looks small and round, the size of a pipa fruit. It is said that they are also sold in the market. To make yellow wine, you need to first wash the glutinous rice and steam it in a steamer, without steaming it. When the glutinous rice is ripe, scoop it up and quickly pour it into cold water. Later, remove it and control the moisture. The purpose is to cool down the glutinous rice and maintain a certain temperature in the glutinous rice core. I specifically consulted with the experienced teachers on this issue. As a result, the answers are diverse. I guess they don't understand it themselves, they just inherited a traditional way of making yellow wine. But everyone mentioned a problem, the temperature of glutinous rice after it comes out of the water will directly affect the yield of yellow wine and the ratio of tenderness and aging of yellow wine. Pour the glutinous rice with a slight residual temperature into a clean container, crush the yellow wine yeast and mix well with the glutinous rice. After flattening the glutinous rice in the container, flatten the bottom of the container. Finally, intentionally leave a hollow space in the middle. Cover the container with a lid or something similar and place it slightly above ambient temperature. In most seasons except winter, it only takes about 24 hours. A transparent liquid slowly appeared in the middle of the glutinous rice under the container, indicating that the yellow wine was starting to produce. Afterwards, Huangjiu will get older and older until it becomes a sour and yellow old wine

Tasting and Eating Methods of Xiangyang Huangjiu

In daily life, it can also be used as a seasoning or deodorizer for cooking dishes, as well as a medicinal excipient and starter.