Stewed Pot Wine [Yunnan Honghe Specialty]

What is braised pot wine? Authentic Yunnan Honghe specialty: Stewed Pot Wine

Summary:Do you want to know what Stewed Pot Wine is? This article is a detailed introduction toYunnan Honghe specialty - braised pot wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on braised pot wine. The full text takes about 5 minutes to read, mainly including the basic introduction of braised pot wine and the product characteristics of braised pot wine? How did the history of braised pot wine come about? The production method of braised pot wine, etc

Basic Introduction to Stewed Pot Wine

The Hani ethnic group on both sides of the Red River in Yunnan Province produces and drinks their own roasted liquor called "Stewed Pot Wine". Hani people's braised pot wine has a long history of brewing. The brewing materials for braised pot wine are preferably corn, sorghum, rice, and bitter buckwheat, as well as barnyard grass, millet, potatoes, etc. The stewing utensils are roughly the same as those for Yi style small pot wine, but the brewing process is unique

Stewed pot wine is clear and crystal clear, mellow and sweet, and is a must-have beverage for Hani Shanzhai festivals. Besides the Hani ethnic group, Dai, Jingpo, Lahu and other ethnic groups are good at brewing high-quality braised pot wine

The method of making braised pot wine

The stewing equipment is roughly the same as that of Yi style small pot wine, but there is a unique brewing process: first, soak the selected raw materials in water, then steam them in a regular rice steamer for several hours. When the grains are exposed, lift them to a clean roof, spread them out to cool, sprinkle with wine yeast, stir evenly, and put them into a large bamboo strip storage dedicated to storing wine and rice. Use straw to tightly cover the storage to ferment the wine and rice. The fermentation time depends on the temperature, ranging from 2-3 days to 8-10 days. When the wine and rice are fermented and the juice flows out, they are then transferred into a clay pot and sealed tightly with plant ash and a thin paste. After 10-15 days of fermentation, the wine can be taken out and stewed. When stewing wine, the wooden steamer used for steaming wine and rice is conical in shape. Inside the steamer, there is a vessel for receiving wine, including a pot, ladle, basin, or open gourd. Place an iron pot filled with cold water at the top of the steamer, and change the water in the pot at any time to keep it cool. After heating and boiling the water in the pot at the bottom of the steamer, the steam of the rice and wine inside the steamer rises and condenses into wine droplets at the bottom of the pot at the top of the steamer, which fall into the wine receiving vessel. After steaming and baking for a certain period of time, the pot filled with cold water should be lifted for a day to taste the wine. This is called "first course wine", which generally has a higher alcohol content; After pouring out the wine, put it on a cold water pot and continue to stew it. The degree of the wine gradually decreases, which is called a second course wine