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What is Luhe Huangjiu? Authentic Guangdong Luhe specialty: Luhe Huangjiu
Content summary:Do you want to know what Luhe Huangjiu is? This article is a detailed introduction toGuangdong Luhe specialty - Luhe Huangjiu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Luhe Huangjiu. The full text takes about 4 minutes to read, mainly including the basic introduction of Luhe Huangjiu and its nutritional value? How did the history of Luhe Huangjiu come about? The production method and tasting method of Luhe Huangjiu
Introduction to Luhe Huangjiu
Huangjiu, also known as Hakka Niang liquor.
. A nourishing food that women must drink during childbirth and confinement, refined from ingredients such as glutinous rice, wine girl, and white rice wine. It has a golden color, a fragrant taste, and is sweet and delicious to eat. With the function of nourishing the body, almost every household in Luhe produces yellow wine and reserves it for years1. The effects of Huangjiu include promoting blood circulation, dispelling cold, and activating meridians and collaterals.
Huangjiu is suitable for drinking in winter. Adding a few slices of ginger to Huangjiu and boiling it before drinking can not only promote blood circulation and dispel cold, activate meridians and collaterals, but also effectively resist the stimulation of cold and prevent colds. It should be noted that although Huangjiu has low alcohol content, it should be consumed in moderation, generally 100-200 grams per meal
2. The effect of yellow rice wine on anti-aging and heart protection
In the "four families" composed of beer, wine, yellow rice wine and Baijiu, how did the history of yellow rice wine
Luhe yellow rice wine come fromThe production method of Luhe Huangjiu
The main process of traditional Chinese Huangjiu brewing is:
Soaking rice - steaming rice - drying rice - fermenting in a vat - opening a rake - fermenting in a jar - frying wine - packaging
Today, the production process of most Huangjiu in China is in line with the traditional Huangjiu brewing process, with similarities and similarities
Tasting and Eating Methods of Luhe Huangjiu
1. Heat a tin pot to 68 degrees Celsius, warm it up and promote blood circulation, suitable for drinking in winter
2. Add ginger shreds and white sugar, slightly heat it up, drink it when eating crabs to relieve fishy smell and drive away cold, drink it in autumn
3. Drink it with ice to reduce the medicinal taste, refreshing and refreshing, drink it in summer
4. Heat Hakka Huangjiu to around 50 degrees Celsius, add a raw egg, stir quickly until the liquor is white to milky white, nutritious, and drink it in spring
1. The effects of Huangjiu include promoting blood circulation, dispelling cold, and activating meridians and collaterals.
Huangjiu is suitable for drinking in winter. Adding a few slices of ginger to Huangjiu and boiling it before drinking can not only promote blood circulation and dispel cold, activate meridians and collaterals, but also effectively resist the stimulation of cold and prevent colds. It should be noted that although Huangjiu has low alcohol content, it should be consumed in moderation, generally 100-200 grams per meal
2. The effect of yellow rice wine on anti-aging and heart protection
In the "four families" composed of beer, wine, yellow rice wine and Baijiu, how did the history of yellow rice wine
Luhe yellow rice wine come fromThe production method of Luhe Huangjiu
The main process of traditional Chinese Huangjiu brewing is:
Soaking rice - steaming rice - drying rice - fermenting in a vat - opening a rake - fermenting in a jar - frying wine - packaging
Today, the production process of most Huangjiu in China is in line with the traditional Huangjiu brewing process, with similarities and similarities
Tasting and Eating Methods of Luhe Huangjiu
1. Heat a tin pot to 68 degrees Celsius, warm it up and promote blood circulation, suitable for drinking in winter
2. Add ginger shreds and white sugar, slightly heat it up, drink it when eating crabs to relieve fishy smell and drive away cold, drink it in autumn
3. Drink it with ice to reduce the medicinal taste, refreshing and refreshing, drink it in summer
4. Heat Hakka Huangjiu to around 50 degrees Celsius, add a raw egg, stir quickly until the liquor is white to milky white, nutritious, and drink it in spring
The production method of Luhe Huangjiu
The main process of traditional Chinese Huangjiu brewing is:
Soaking rice - steaming rice - drying rice - fermenting in a vat - opening a rake - fermenting in a jar - frying wine - packaging
Today, the production process of most Huangjiu in China is in line with the traditional Huangjiu brewing process, with similarities and similarities
Tasting and Eating Methods of Luhe Huangjiu
1. Heat a tin pot to 68 degrees Celsius, warm it up and promote blood circulation, suitable for drinking in winter
2. Add ginger shreds and white sugar, slightly heat it up, drink it when eating crabs to relieve fishy smell and drive away cold, drink it in autumn
3. Drink it with ice to reduce the medicinal taste, refreshing and refreshing, drink it in summer
4. Heat Hakka Huangjiu to around 50 degrees Celsius, add a raw egg, stir quickly until the liquor is white to milky white, nutritious, and drink it in spring