Chengjiang Niang Wine [Guangdong Shixing Specialty]

What is Chengjiang Niang liquor? Authentic Guangdong Shixing specialty: Chengjiang Niang liquor

Summary:Do you want to know what Chengjiang Niang liquor is? This article is a detailed introduction toGuangdong Shixing specialty - Chengjiang Niang liquor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Chengjiang Niang liquor. The full text takes about 4 minutes to read, mainly including the basic introduction of Chengjiang Niang liquor and its nutritional value? What are the product characteristics of Chengjiang Niang liquor? How did the history of Chengjiang Niang liquor come about? The production method of Chengjiang Niang liquor, etc

Introduction to Chengjiang Niang Wine

Chengjiang Niang Wine, historically known as "Guangdong Winter Wine", is renowned for its elegant aroma, sweet and delicious taste, excellent taste, and rich nutrition. It is a unique flower in the mountainous areas of northern Guangdong

is a nourishing wine with the functions of relaxing tendons and promoting blood circulation, nourishing yin and moistening lungs, dispelling cold and replenishing qi. If the weak can drink regularly, it will strengthen their body and invigorate their spirit. Drinking this wine after delivery can promote blood circulation and tonify qi, eliminate blood stasis. For patients with lung diseases, if this wine is mixed with the placenta, it has special therapeutic effects

It has a bright golden color, and when consumed, it is sticky to the lips and has a sweet and fragrant taste. After drinking, the residual fragrance is long-lasting and refreshing

How did the history of Chengjiang Niang liquor come about

The production method of Chengjiang Niang liquor

The main raw material of Niang liquor is glutinous rice, which is best made from freshly shelled brown rice; Water should be from ancient wells; The homemade wine cakes from Jiangxi and Ninghua, Fujian are listed as

; Even cleaning wine barrels and jars does not require detergent, but instead uses the "Bu Jing Ye" commonly found in Hakka areas for cleaning. The process is not complicated. Every autumn and winter, Hakka housewives will first wash the wine vat, wine jar, large pot and other steaming utensils with "Bu Jing Ye", stew the glutinous rice until cooked, cool it through, then grind the "wine cake" (koji) and mix it evenly with cold water on the glutinous rice, pour it into the wine vat for fermentation, cover and keep it warm for three days, and add an appropriate amount of ancient well water every day. You can see the wine seeping into the wine well. The final process of Hakka Niang liquor is to filter the rice wine from the lees, put it into a small jar, add red yeast, seal it with grass, and bury it in a dark fire for several hours