Baijiu of Chinese Liquor

Baijiu of Chinese Liquor Overview & Map Weather Transportation Information

Baijiu, or shaojiu is a Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often mistakenly translated as "wine" or "white wine," but it is actually a distilled liquor, generally about 80 to 120 proof, or 40-60% alcohol by volume.

History

At the time that ancestors of Chinese people started living in communities along the Yellow River valley, the plantation of various kinds of grain laid the foundation for making wines and alcohol.

Some scholars believe that the technique of making Chinese liquor originated in the Xia Dynasty (c.2100 BC-c.1600 BC). Historical records list Yi Di and Du Kang as the founding fathers ofmaking liquor professionally.

According to historical records, Yi Di made great efforts to make mellow wine with fermented glutinous rice. Du Kang, living in the Xia Dyanasty, is credited with making top-notch liquor with Chinese sorghum beans. As the story goes, "According to historical legends, Du Kang stored some cooked Chinese sorghum seeds inside a hollow tree stump on a winter day. In the spring of the following year, a fragrant aroma wafted from the tree stump into the nostrils of Du Kang. Afterwards, Du Kang found that it was the fermented sorghum seeds which gave off the alluring fragrance." This accidental discovery gave rise to his inspiration of making liquor with fermented sorghum seeds.

Taste

There are a number of accounts in English which comment unfavorably on the taste of baijiu, comparing it with rubbing alcohol or diesel fuel. The author Tim Clissold, who writes frequently on China, noted that he'd "never met anybody, even at the heights of alcoholic derangement, prepared to admit that they actually liked the taste", and that "after drinking it, most people screw up their faces in an involuntary expression of pain and some even yell out.".

Classification

According to its fragrance, Baijiu can be classified into 6 different categories.

• "Sauce" fragrance: A highly fragrant distilled liquor of bold character. To the Western palate, sauce fragrance baijiu can be quite challenging. It has solvent and barnyard aromas, with the former, in combination with the ethanol in the liquor, imparting a sharp ammonia-like note. It has been described as stinky tofu crossed with grappa. To the initiated, it is quite delicious and is considered the perfect complement for fine preserved and pickled foods. This class is also referred to as "Mao xiang", after the best known wine of this class, Maotai.

• Heavy/thick fragrance: A class of distilled liquor that is sweet tasting, unctuous in texture, and mellow, with a gentle lasting fragrance contributed by the high levels of esters, primarily ethyl acetate. Most liquors of this class are made using Aspergillus type starters. Example of this type of liquor is Five Grains Liquid of Yibin.

• Light fragrance: Delicate, dry, and light, with a delectable mellow and clean mouthfeel. The flavours of this distilled liquor is contributed primarily by ethyl acetate and ethyl lactate. An example of this kind of liquor is Fen jiu of Shanxi.

• Rice fragrance: The character of this class of wine is exemplified by baijiu distilled from rice, such as Tri-Flower Liquor of Guilin. This type of wine has long history and is made using Rhizopus spp. type starters ("Small starter"). It has a clean mouthfeel and is slightly aromatic aroma, dominated by ethyl lactate with lesser flavour contributions by ethyl acetate.

• Honey fragrance: A class of distilled liquor with the fragrance of honey. Liquors of this class are subtle in flavour and sweet in taste.

• Layered fragrance: A class of distilled liquors that contain the characters of "Sauce", Heavy, and Light fragrance distilled liquors. As such, liquors of this class vary widely in their aroma, mouthfeel, and dryness. An example of this type of liquor is Xifeng Jiu, produced in Fengxiang County of Shaanxi.

Famous Baijiu

Here is a list of some famous Baijius in China, which you can buy in liquor store or order in a restaurant.

• Fen jiu - this wine was dated back to Northern and Southern Dynasties (550 A.D.). It is the original Chinese white wine made from sorghum. Alcohol content by volume: 63-65%.

• Zhu Ye Qing jiu - this wine is Fen jiu brewed with a dozen or more of selected Chinese herbal medicine. One of the ingredients is bamboo leaves which gives the wine a greenish color and its name. Alcohol content by volumne: 46%.

• Mao Tai jiu - this wine has a production history of over 200 years. It is named after its origin at Mao Tai town in Guizhou Province. It is make from wheat and sorghum with a unique distilling process that involves seven iterations of the brewing cycle. This wine is made famous to the western world when the Chinese government served this in state banquets entertaining the US presidents. Alcohol content by volume: 54-55%.

• Gao Liang jiu - Goa Liang is the Chinese name for sorghum. Besides sorghum, the brewing process also use barley, wheat etc. The wine was originated from DaZhiGu since the Ming Dynasty. Nowadays, Taiwan is a large producer of gao liang jiu. Alcohol content by volume: 61-63%. Mei Gui Lu jiu (rose essence wine) - a variety of gao liang jiu with distill from a special species of rose and crystal sugar. Alcohol content by volume: 54-55%.

• Wu Jia Pi jiu - a variety of gao liang jiu with a unique selection of Chinese herbal medicine added to the brew. Alcohol content by volume: 54-55%.

• Da Gu jiu - Originate from Sichuan with 300 year of history. This wine is made of sorghum and wheat by fermenting in a unique process for a long period in the cellar. Alcohol content by volume: 52%.

• Yuk Bing Shiu jiu - a rice wine with over 100 year history. It is made of steamed rice. It is stored a long period after distillation. Alcohol content by volumne: 30%.

• Sheung Jing (double distill) and San Jing (triple distill) Jiu - two varieties of rice wine by distilling twice and three times respectively. Alcohol content by volume: 32% and 38-39% respectively.

• San Hua (three flowers) jiu - a rice wine made in Guilin with allegedly over a thousand year history. It is famous for the fragrant herbal addition and the use of spring water from Mount Elephant in the region. Alcohol content by volumne: 55-57%.

Baijiu of Chinese Liquor Highlights

Baijiu of Chinese Liquor Highlights Related

Chinese Alcohol

Although wine drinking is a common cultural heritage enjoyed by various peoples world-wide, the wine drinking culture of each people is different. Chinese ancestors either used wine as a libation to their forefathers to express reverence, or to enjoy by themselves while writing poetry or prose, or to toast their relatives and friends during a feast.

Huangjiu of Chinese Liquor attraction highlights

Don't be mistaken by it's name. Yellow Wine is not really yellow. It's usually brewed with rice, millet or wheat, and is often used as a kind of Chinese traditional medicine.

• Shaoxing

Baijiu of Chinese Liquor FAQ & Travelers's Tips

1. What are the most important aspects in Chinese food and drinks?
2. What are the 'eight cuisines'?
3. What are some representative cuisines in China?
4. Can Chinese food be used as medicine too?
5. What should I notice when eating with Chinese people?
6. Can I have different cuisines all at one place?
7. What is the most famous tea in China?
8. Why do Chinese love tea so much?
9. What's the difference between Chinese and western alcohol?
10. How to classify Chinese alcohol?
11. On what occasion do Chinese people drink alcohol?
12. Do Chinese people play games while drinking? If they do then what games and how to play?

1. What are the most important aspects in Chinese food and drinks?

   There are three important aspects in Chinese food and drinks: Cuisine, Tea and Alcohol.

   • Cuisine: Chinese intellectuals have created countless dishes with apt names, aromas, flavors and colors, greatly enhancing the dining experience.
     
     
   • Tea: With a profound history of over 4,000 years, Chinese tea is regarded as an exquisite art form that requires sampling.
     
     
   • Alcohol: Alcohol may be featured at sumptuous banquets to ease the expression of diners' thoughts and feelings.

   
   

2. What are the 'eight cuisines'?

   The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase. For example in each field of cuisine, adept chefs can utilize something as simple as a melon to create dozens of dishes with dozens of flavors. Meanwhile, local specialties and snacks with their origins steeped in the mists of time are also an important progeny and indicate a profound philosophy and taste. As well as the cuisine of the majority Han people, the many minorities have their own fantastic traditions and appeal.
   
   Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor. The facility to partake of these delights is also distinctive - chopsticks! To see even the smallest child eat with such dexterity is quite amazing for many foreigners. The use of two simple sticks in this way is an art in itself and chopsticks have determined the way in which Chinese food is presented at table.
   
   Cuisine can rise to many different occasions from luxury court feasts, fetes, holy sacrificial rites, joyous wedding ceremonies to simple daily meals and snacks. The art of a good cook is to provide a wholesome and satisfying dish to suit the occasion




3. What are some representative cuisines in China?

   China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Chinese food can be roughly divided into eight regional cuisines. They are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, Anhui Cuisine. Some very famous are:

   • Beijing Roast duck is a must to taste. The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. Peking Roast Duck smells good and the skin tastes crisp. The crisp skin is the most prized part of the duck.
     
     
   • Sichuan cuisine is very popular in China. If you can eat some spicy food, Sichuan Hot Pot will be a very good choice. Sichuan cuisine is famous for being spicy and flavorful. Sichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, Beefand Ox Tripein Chili Sauce, steamed beef, noodles with chili sauce, and rice dumplings stuffed with sesame paste.
     
     
   • Dumpling is a very traditional food of China. It will be a pity if you don't eat it when you travel in Xi'an. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil. Besides, when traveling in Hutong in Beijing, you will have a chance to visit homes of local people. The most attractive experience is that you can learn to make dumplings on your own if you like.
     
     
   • Dim sum is of Cantonese origin and very popular not only in China but also in other Asian countries. The traditional Cantonese dim sum meal is prepared by taking into consideration color, fragrance, taste and shape, quality ingredients, variety, seasonal ingredients and seasonal health benefits.



4. Can Chinese food be used as medicine too?

   Yes. It is called Chinese medicinal cuisine.

   Chinese medicinal cuisine is a long standing tradition. Early records show that it was in use as far back as the Han Dynasty (206 BC - 220). Through continual improvement during succeeding dynasties, it has developed into a practical science of nutrition. This is not a simple combination of food and traditional medicine, but is it a distinctive cuisine made from food and medicinal ingredients following the theory of Chinese medicine.
   
   This not only became the means of health-preservation among the people of China, but also spread abroad, especially into Southeast Asia. There is now sufficient interest from people wishing to learn about alternative medicine that regular conventions are held to promote this branch of medical science.
   
   There is a wide choice of foods that are used in many different ways to promote health and well-being. It is estimated that there are more than 600 different kinds of resource ranging from cereals, fruits, vegetables, meats and marine products. Many of these will be unfamiliar to foreigners who may be reluctant to try them; however all are quite precious and effective in the field of medicinal food. Many different ingredients are used to add to the appeal as well as to strengthen effects of the cuisine. Wine, sugar, oil, salt, vinegar and honey, and other commonly available items such as almonds, mandarin orange, or peanuts, all are utilized in the cooking process.
   
   According to its respective functions, medicinal cuisine is classified under four categories: health-protection cuisine, prevention cuisine, healing cuisine and therapeutic cuisine.
   
   Health-protection cuisine refers to reinforcement of required nutritional food correspondingly to maintain the organic health. A soup of pumpkin and almond can help lose weight; soup of angelica and carp can add beauty; and ginseng congee can give more strength.
   
   Prevention cuisine builds resistance to potential ailments. Mung bean soup is considered helpful as a guard against heat stroke in summer. Lotus seeds, lily, yam, chestnuts, and pears can assist in the prevention of dryness in autumn and a strengthening of resistance to cold in winter.
   
   Healing cuisine is the medicinal food for rehabilitation after severe illness. Broiled sheep's heart with rose or braised mutton with angelica will help to rebuild a healthy constitution.
   
   Therapeutic cuisine aims at the specific pathology. Fried potatoes with vinegar can adjust the organ and restrain hypertension and carp soup with Tuckahoe may enrich the strength of blood plasma albumen to help reduce swelling.

   Have a try and you will enjoy the delicacy while benefiting a lot from the nourishment. A really amazing experience!



5. What should I notice when eating with Chinese people?

   Different from table manners in western countries, Chinese table manners are usually 'loud'. It is a way to express your appreciation to the food and show your thanks to the people who make your food. The following is what you should do when eating with Chinese on the same table:

   • Do slurp your soup. Chinese people don't mind some noise while eating;
     
     
   • If you are at a 'feast' then you do not need to finish all the rice in your dish;
     
     
   • If you are eating a small meal with family then do finish the rice that you take; there is a Chinese saying: every grain is the effort of the farmers, so wasting rice is not polite.
     
     
   • Do leave bones, shells or other things you don't want to eat on your plate or on the table;
     
     
   • Do help yourself to the food. Chinese people share food in the same plate, so when you want to eat something you like among all the dishes on the table, don't be shy to reach out your chopsticks.
     
     
   • Do not be too quiet. If there is a guest on the table, or it's a festival meal, Chinese people would not like a quiet dinning table. Talking and laughing will make the room more lively and also provide a friendly atmosphere.
     



6. Can I have different cuisines all at one place?

   Sure. In big cities, there are all kinds of restaurants providing cuisines from all over China. You can enjoy which ever cuisine you want to try without traveling for long distance.




7. What is the most famous tea in China?

   Speaking of tea, every Chinese would tell you that Longjing Tea ( Dragon Well Tea) is the best and most famous tea in China. Below are some introductions to Dragon Well Tea.

   • Production Area
     
     Dragon Well Tea flourishes in the mountainous area where mild climate and plentiful rainfall are plentiful year-round. Around West Lake, Shifeng Peak, Longjing Village, Yunxi Mountain, Hupao and Meijiawu Region offer such prime conditions. The history of planting tea trees is rather long in these areas, as the tea sage Lu Yu mentioned in his Book of Tea. The teas grown in these areas were called Shi, Long, Yun, Hu and Mei respectively in the past. Now, with an increase in production, it is generally classified into Xihu (West Lake) Longjing Tea, Qiantang Longjing Tea and Yuezhou Longjing Tea, among which the Xihu Longjing Tea is the best.
     
   
   
   • Production Process
     
     The excellent quality of Dragon Well Tea is guaranteed by a super elaborate production process. The picking of the tea leaves emphasizes the importance of timeliness. As a famous among tea growers saying goes, 'Tea leaves are a treasure if picked earlier while it is useless as grass if picked too late.' Dragon Well Tea leaves are picked during different periods of time. Generally speaking, the best tea is picked before Qingming Festival, which is called Mingqian Tea. The tea leaves picked before Grain Rain are fairly good and are called Yuqian Tea. The selection process of tea leaves is very strict. Only the delicate and complete tea leaves are to be picked. After the fresh leaves have been picked, tea makers should first grade them, as different qualities of leaves need to be dealt with different temperature and techniques. Tea masters will bake the tea by hand using specially made iron pans. Traditional method of making Dragon Well Tea has many ways - grasp, toss, shake, pile, throw, buckle, press, and grind. Experienced tea masters know well how and when to use the certain movements according to the temperature, color and moisture content of tea leaves. Usually, Dragon Well Tea is graded using a scale of six levels from superior quality to low quality. Different levels of tea have different methods to bake.
     
   
   
   • Infusion of Tea
     
     Good tea must be made with good water, so its flavor can be totally infused. The Dragon Well Tea and Hupao Spring is a perfect match. With less soluble minerals and higher concentration levels of organic nitride, Hupao water is favorable for producing the flavor and fragrance of Dragon Well Tea. The 212F boiled water is not suggested because the high temperature will break the nutrition and taste. Instead, boiled water at around 185F is appropriate. Usually people use glasses as the tea ware to infuse Dragon Well Tea because the beauty of the tea leaves rising and falling in the water can be enjoyed through the transparent glass. Like the newly-opened orchid, the tea leaves extend their waists gently and slowly. It is no doubt an inspirational experience.
     
     Dragon Well Tea adds luster to West Lake and has become another reason for travelers to visit the lake. It is a heavenly unforgettable experience for visitors to take in the beautiful views around the lake while enjoying a cup of Dragon Well Tea.
   
   

8. Why do Chinese love tea so much?

   Tea is a mysterious but harmonious combination; it is spiritual as well as material, and invigorating as well as pacifying. Its character is flexible in different environments. For example, as tea goes in a different direction, a different tea culture is formed. In Japan, the rigorous tea ceremony reflects the nation's character of making full use of every resource, while tea also represents peace of mind. In the West, tea with sugar and milk may be served with desserts to create a leisurely and romantic atmosphere.
   
   Similarly, tea-drinking habits vary in different parts of China. Roughly, scented tea is popular in northern China; green tea is preferred in eastern China, and black tea is optimum for people in Fujian and Guangdong.

   Notably, Yum Cha (tea drinking) is very popular in Hong Kong and Guangdong Province. Though dim sum, the true highlight of Yum Cha, is what attracts gourmets, tea is an essential part of the meal.



9. What's the difference between Chinese and western alcohol?

   Many Chinese alcoholic drinks are quite distinctive from those of other countries and foreign visitors coming across them for the first time may a little wary of them. However, once they have tasted a sample or two, they may well acquire a taste for the various drinks available and find they really enjoy them!

   An important component of Chinese cuisine and culture, the use of alcohol can be traced back to the dawn of the nation's history. Over the centuries many different kinds of alcoholic drinks have been developed and brewing methods as well as distillation has become more sophisticated. At the same time the way of consuming these desirable products has become a vital part of custom and culture.



10. How to classify Chinese alcohol?

    There are several kinds of Chinese alcohol, which are classified into five categories.

    • Liquor
      
      Chinese liquor, which is one of the six world-famous varieties of spirits (the other five being brandy, whisky, rum, vodka, and gin), has a more complicated production method and can be made from various staples - broomcorn, corn, rice, and wheat. Opinions regarding the origin of this liquor are divided but in the main there are four possibilities varying from the Eastern Han Dynasty (25 - 220), Tang Dynasty (618 - 907), Song Dynasty (960 - 1297) to the Yuan Dynasty (1271 - 1368), but most people tend to agree that it actually dates from the Song Dynasty. Based on this long tradition, today's distillers create a spirit that is crystal clear, aromatic, and tasty. The most famous brand is Maotai and this holds the title of the 'National Liquor'. It is said that an empty bottle that was once filled with Maotai will emanate its fragrance after a few of days. There are other excellent brands also such as Wuliangye and Luzhou Tequ. These were both award winners at the Panama International Exposition. To facilitate its slow maturing process, the spirit is stored for 4 - 5 years, over which time the full fragrance and flavor develops, thus ensuring that it is a most enjoyable beverage to offer honored guests.
      
      
    • Yellow Wine
      
      As one of the world's ancient wines, Yellow wine, is unique and traditional in China. With a history going back some 5,000 years, it is renowned for its yellow color and luster. Made from rice and sticky rice, the alcohol content is usually 10 - 15 per cent. After the fermentation process, the wine has a balmy fragrance and is sweet tasting with no sharpness. The wine has a wide appeal and is often used for culinary purposes as well as a beverage. The most popular brands of yellow wine are made in Shaoxing, Zhejiang Province and in Shandong, while Hongqu yellow wine made in Fujian.
      
      
    • Fruit Wine
      
      Fruit wine is mainly made from grapes, pears, oranges, litchis, sugarcane, hawthorn berries, and waxberries and all are quite palatable. Fruit wines possibly have the longest history and there is even a legend that apes brewed wines based on the natural fermentation of fruits; while the man-made wines appeared later. Wine was probably brought into China from the western region in the Han Dynasty (206 BC - 220) and was popular in the Tang Dynasty. Now the fruit wine production is quite widely produced, with grape wine being the most prominent.
      
      
    • Integrated Alcoholic Beverages
      
      These drinks are created from wine and spirits to which has been added the zest or fragrances from fruits, herbs or flowers. More exotic or medicinal concoctions can contain other plant or even animal derivatives. These blends include wines and medicinal beverages with a very wide range of aromas, flavors and benefits in which the various levels of alcohol and sugar content help to produce styles that are so unique to China. The craft of medical practitioners from ancient times has been well documented and there are many books detailing the art and methods of producing these health products. Alternative medicine is a vital part of tonic day-to-day Chinese life and medicines such as tiger-bone liquor, wolfberry wine, safflower wine, ginseng-antler wine, etc. are still produced and contribute to the extensive repertoire of treatments available.
      
      
    • Beer
      
      Unlike spirits and many wines, beer has much lower alcohol content and is most commonly made from barley and hops. Although beer was not produced in China until the early 20th century, the historical records show that as far back as 3,200 years ago a light, sweet wine named 'li' was made using malted barley. It took time for beer to become widely accepted by the Chinese people but in modern China there is a thriving brewing industry and today there are many brands of quality beers which have become well-known and appreciated by beer drinkers both at home and abroad.

11. On what occasion do Chinese people drink alcohol?

    Alcoholic beverages have inspired many writers resulting in thousands of poems and other works relative to 'the magic elixir'. People drink it when they are joyous and for fun and although we are aware that an over indulgence can harm the constitution, nevertheless drinking in moderation is considered beneficial. No banquet would be complete without it, while a toast can seal a business enterprise, send troops into battle with a prayer for victory as well as endorse a wish for the health and happiness of family and friends. One of the classic examples of the ceremonial use of alcohol is described in the famous story 'Romance of the Three Kingdoms'. The three heroes in the epic tale, become blood brothers by drinking bowls of wine into which they have mixed drops of their own blood from cuts in their fingers! This act may seem extreme but was a symbol of faithfulness in those days.




12. Do Chinese people play games while drinking? If they do then what games and how to play?

    Game is an inseparable part of alcohol culture. Drinking games were created thousands of years ago. Now we will introduce some most popular drinking games.

    • Common Jiuling: These games do not require a great deal of acumen and are thus easy to learn and play.
      
      
    • Dice are rolled and contestants have to guess number of spots. Those who make an incorrect guess pay a forfeit by taking a cup of drink.
      
      
    • The 'Gong Show' is another popular pastime. A person beats a drum or gong behind the scenes, the other people sitting around the table will quickly pass a flower from one to another. When the drummer stops, whoever has the flower will drink and even give a simple performance according to the rules. In the famous book The Dream of Red Mansions, the dignified family also played in this way.
      
      
    • 'Finger guessing'is interesting. Two people stretch out fingers at the same time while shouting out a number from 2 to 20. If one shouts out a number that is equal to the total number of fingers extended, then he will win, while the person shouts a number that is less, will lose the game and has to take a drink as a punishment. To add to the fun of the game, the players do not just give the numbers but will say a relevant phrase such as 'two kind brothers' to represent 2, 'three stars shining' (3), 'making a fortune in four seasons' (4), and so on.
      
      
    • Literary Jiuling: has a more sophisticated style and consequently in ancient China only educated people could enjoy it. They also thought up many ways in which to play, such as asking riddles, connecting idioms, composing couplets or verses, telling stories or jokes, and so on.