Sticky Foot Wine [Yunnan Qiubei Specialty]

What is greasy foot wine? Authentic Yunnan Qiubei specialty: Nijiao liquor

Content summary:Do you want to know what Nijiao liquor is? This article is a specialized article that provides a detailed introduction to the local specialty of Qiubei, Yunnan Province - Nijiao liquor. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Nijiao liquor. The full text takes about 5 minutes to read, mainly including the basic introduction of Nijiao liquor and its nutritional value? What are the product characteristics of greasy foot wine? How did the history of greasy foot wine come about? The production method of greasy foot wine, the awards and honors of greasy foot wine, etc

Basic Introduction to Nijiao Wine

Qiubei Nijiao Wine is produced in Nijiao Village and named after its location. In the 55th year of the Qianlong reign of the Qing Dynasty (1790), Zheng Jiaji (a native of Guizhou) opened a distillery, and during the Jiaqing period, brewing flourished. In 1940, there were 13 brewers with an annual production of about 200 tons of wine. In 1950, there were 18 brewers with an annual production of 300 tons of wine. In the 1960s and 1970s, the state specifically arranged for the allocation of grain quotas for brewing, which were distributed by the county trading company to Nijiao Village for brewing, and the alcohol yield was regulated. The products were sold uniformly by the trading company. In 1993, the government no longer arranged grain quotas for brewing, and trading companies used funds to support brewers in developing brewing production. The number of distilleries has grown to 95 with 125 households, and now there are more than 200 brewers with an annual output of over 20000 tons of wine

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting pulse circulation, helping medicine, improving appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

Nanjiao liquor belongs to Xiaoqu liquor, with a clear and transparent color, a sweet and mellow taste, a lingering aroma, and no peculiar smell

How did the history of greasy foot wine come about

Nijiao liquor is produced in Nijiao Village, Qiubei County, and is named after its location. In the 55th year of the Qianlong reign of the Qing Dynasty (1790), Zheng Jiaji, the successor of Liu Jia (a native of Guizhou), opened a distillery, which flourished during the Jiaqing period. Governor General of Huguang and Army General of the Xinhai Revolution, Li Tiancai (Yi ethnicity), drank greasy foot wine when he returned to his hometown in 1922. He said, "I have been guarding horses all my life and have drunk many good wines. Compared to that, greasy foot wine can be called a fine wine that does not humiliate the Yi ethnic group."

The production method of greasy foot wine

It is mainly made from corn, locally stored rainwater and snow water, mixed with special koji, and distilled through solid fermentation.

. August in the lunar calendar is the best time to make koji medicine. For each pot of koji, it is necessary to prepare dried green leaf vines, white headed Weng, etc. and place them in a clean wooden basin, stir them, and then knead them into paste balls weighing 3 liang each. Place them one by one on a floor covered with green pine hairs, and then tightly cover them with green pine hairs to make them sweat (ferment) for 3-4 days. After that, rotate them up and down, and then wrap the paste balls with flour such as corn flour, buckwheat flour, sorghum flour, etc. for 2-3 days. When the surface of the koji turns green or gray white, pick them out and expose them to sunlight. Flip them once every 2 hours, dry them and put them into bamboo baskets. Hang them in a dry place for later use (green koji is the best, producing high-quality wine; gray white is the best; Quyao comes second; dark gray Quyao is not suitable for use, and the roasted wine will inevitably contain a sour taste. Take out the koji medicine and grind it finely, sprinkle it into rice wine and shake well. After fermentation, distill the wine in a steamer