Lufeng Haima Wine [Guangdong Lufeng Specialty]

What is Lufeng Haima Wine? Authentic Guangdong Lufeng Specialty: Lufeng Haima Wine

Summary:Do you want to know what Lufeng Haima Wine is? This article is a detailed introduction toGuangdong Lufeng specialty - Lufeng Haima Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lufeng Haima Wine. The full text takes about 7 minutes to read, mainly including the basic introduction of Lufeng Haima Wine and its nutritional value? What are the product features of Lufeng Haima Wine? How did the history of Lufeng Haima Wine come about? The production method of Lufeng Haima wine, etc

Introduction to Lufeng Haima Wine

Lufeng Haima Wine has been passed down for over 130 years since its inception. Due to its aromatic taste, mellow aftertaste, and rich in various active characteristics required by the human body, it has the effects of nourishing yin and yang, strengthening tendons and activating collaterals, nourishing qi and blood, and promoting fitness and beauty. It is known as the "treasure of the southern region"

Rich in protein, polysaccharides, bezoar acid, flavonoids, sterols, various amino acids, trace elements and other active characteristics required by the human body, it can supplement the necessary nutrition and physiological vitality of the human body. It is commonly consumed throughout the year and has the main effects of tonifying the kidney and yang, strengthening tendons and activating collaterals, nourishing qi and blood, and promoting fitness and beauty. Lufeng Haima Wine does not contain artificial hormones, has no side effects, is safe to drink, and is suitable for the health and consumption of young, middle-aged, and elderly people

The wine has a fragrant taste, a sweet aftertaste, a crystal clear color, and a refreshing and delicious taste

Lufeng Haima Wine has always been aged and blended using traditional manual techniques. Founded by Li Zongde, the ancestor of the Li family. Named after soaking local specialty seahorses and various Chinese medicinal herbs in highly refined rice wine for one year, and then removing the residue to obtain the wine. According to historical records, from the reign of Emperor Xuanzong of Tang to the Song, Yuan, Ming, and Qing dynasties, it was used as official court wine, and from the Qing dynasty onwards, it was introduced to the common people as a drink to enhance their physical and mental health. At first, local fishermen went out to sea and directly soaked the salvaged seahorses in rice wine, producing the first soil soaked seahorse wine. Li Zongde, the ancestor of the Li family, discovered that after drinking this soil soaked seahorse wine, although it has the effects of tonifying the kidneys and strengthening yang, regulating qi and promoting blood circulation, and treating injuries caused by falls and blows, the seahorse smell in the wine is extremely strong, and the taste is not good. Therefore, he carefully developed it and added more than 20 kinds of Chinese medicinal materials soaked in highly refined rice wine for one year to remove residue and extract the wine. In practice, he summarized a unique set of traditional handmade brewing techniques. In the seventh year of the Guangxu reign (1881 AD), Li Zongde established a brewing workshop in Xincuozi Village, Donghai, Lufeng, using traditional manual techniques to produce Lufeng seahorse wine. The family tradition has been passed down for 130 years

The production method of Lufeng Haima Wine

Lufeng Haima Wine has a unique brewing technique and is a model of traditional palace culture, which has important historical value for the study of palace culture.

. Its brewing cycle is long, from raw material processing to filling and storage, which requires several processing steps and takes about a year

The first process: the process of brewing 50 degree pure rice wine. The alcohol content requirement for soaking seahorse wine is extremely high, firstly pure rice wine; Secondly, the alcohol content must be between 50 degrees. In the process of brewing rice wine, high-quality rice is carefully selected as the raw material, and the water quality is required to be clear and pure. During brewing, the alcohol content is reached by steaming once, steaming twice, and steaming three times to reach 50 degrees, and then sealed in a large pottery jar

Second process: Low temperature drying and drying seahorse process. After washing the seahorses caught, they are placed in a pre prepared large cauldron and slowly dried over warm fire. The drying time is required to be about 40 minutes each time, and it is important to ensure that the dried seahorses are not too brittle or soft. The drying requirements are very strict. Then, the dried seahorses are cooled and poured into sealed rice wine for soaking, while being sealed. For every 1000 pounds of rice wine, 100 pounds of seahorses are prepared and stored in a cellar or cool place. After one year, they can be opened for blending and drinking

Third process: Classify and steam other auxiliary materials of seahorse wine, that is, put abalone, sand ginseng, ginseng, cooked land, wolfberry, lingzhi and other medicinal trees into a steamer and steam them slowly over high heat until fully cooked. Then take them out and let them cool to enter the next process

Fifth process: Blending and production process. The blending process is the most crucial step in the entire brewing of seahorse wine. The taste, aroma, color, and ingredient configuration of Haima liquor are all key to the blending process, requiring extremely high standards. The winemaker has extremely strict requirements for the distribution of ingredients in every 100 kilograms of seahorse wine. After pouring the various ingredients into a large pottery jar, they must be constantly stirred until the wine has a fragrant flavor, a sweet aftertaste, and a refreshing and delicious taste

Sixth process: filtration