Old wine is yellow wine, also known as yellow wine, which belongs to brewing wine and occupies an important position in the world's three major brewing wines (yellow wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry. 1. Raw materials for brewing yellow rice wine: Yellow rice wine is brewed with grain as raw material and wheat koji or Xiaoqu as saccharifying starter. In history, the raw material for producing yellow rice wine was millet (scientific name: Setaria italica, which was the general name of glutinous rice, sorghum, millet and millet in ancient times, sometimes called Liang, and now it is also called millet, millet after hulling). In the south, rice (especially glutinous rice) is widely used as raw material for brewing yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers have moved south, and the production of yellow rice wine is limited to several southern provinces. The production of soju began in the Southern Song Dynasty, and the production of yellow rice wine in the north gradually shrank. Southerners don't drink soju as commonly as northerners. In the south, the production of yellow rice wine was preserved. During the Qing Dynasty, Shaoxing yellow rice wine in the south dominated both at home and abroad. At present, rice wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, with a small amount of production in Shandong, Shaanxi and Dalian. Second, the name of yellow rice wine: yellow rice wine belongs to brewing wine, and the alcohol content is generally around 15 degrees. Yellow rice wine, as its name implies, is yellow rice wine. So some people translated the name of yellow rice wine into "yellow rice wine". In fact, this is not appropriate. The color of rice wine is not always yellow. In ancient times, when the filtration technology of wine was not mature, wine was turbid, which was called "white wine" or turbid wine at that time. The color of yellow rice wine is black and red even now, which can't be understood literally. The essence of rice wine should be made of grain, and it is more appropriate to call it "rice wine" because it can represent grain. Nowadays, "yellow rice wine" is widely used to represent yellow rice wine. In modern times, yellow rice wine is the general name of grain brewing wine. Liquor brewed from grain (excluding distilled liquor) can be classified as yellow rice wine. Although yellow rice wine is the general name of grain-brewed wine, some folk areas still retain some traditional names of local brewed and sold wines, such as Jiangxi Shuijiu, Shaanxi Thick Wine, Tibet Highland Barley Wine and so on. If they insist on yellow rice wine, the locals may not accept it. In ancient times, "wine" was the general term for all wines. In the historical period before the emergence of distilled liquor, "wine" was brewing. After distilled shochu appeared, it became more complicated. The name "wine" is not only the general name of all wines, but also the general name of grain-brewed wines in some occasions. For example, Li Shizhen & gt At that time, wines were divided into three categories: liquor, shochu and wine. Among them, the "wine" part is all the wine brewed by grain. Since wine is not only the general name of all wines, but also the general name of grain-brewed wine, after all, there should be a general name that only includes grain-brewed wine. Therefore, it is not accidental that yellow rice wine appears as a special name for grain brewing wine. "Yellow rice wine" in Ming Dynasty may refer to rice wine with long brewing time and deep color, which is different from "white wine". The "white wine" of the Ming Dynasty is not distilled shochu now. For example, there was "Sanjiu Liquor" in the Ming Dynasty, which was brewed with white rice, white koji and white water, and the brewing time was short. The wine is cloudy and white. The formation of yellow (or dark brown) of wine is mainly due to Maillard reaction between sugar and amino acids during cooking or storage of wine, resulting in pigment. There are also some pigments made of caramel (called "sugar color") to deepen its color. Dai, editor-in-chief of Ming Dynasty & gt Volume 11 has: "If you add less soju to yellow rice wine and white wine, it will not be sour overnight". From this formulation, we can clearly see the difference between yellow wine, white wine and shochu. Yellow rice wine refers to old wine with long brewing time, and white wine refers to rice wine with short brewing time (generally, white koji, that is, rice koji, is used as saccharifying starter). In the Ming dynasty, the specificity of the name yellow rice wine was not very strict. Although it can't contain all the wine brewed from grains, it can at least include the wine brewed in the south of China and colored during the brewing process. In the Qing Dynasty, although the production of brewing wine was retained in various places, Shaoxing's old wine and rice wine were popular all over the country. This kind of wine was sold all over the country at that time, with high quality and dark color, which may be related to the final establishment of the name "yellow rice wine". Because the Qing emperor had a special interest in Shaoxing wine. In the Qing Dynasty, there was a saying that "soju was forbidden and yellow rice wine was forbidden". By the time of the Republic of China, yellow rice wine as the general name of grain brewing wine had been basically determined. Yellow rice wine belongs to local wine (domestic wine is called local wine to show the corresponding imported wine). The development of brewing technology in China can be divided into two stages. The first stage is natural fermentation, which has gone through thousands of years, and the traditional fermentation technology has developed from gestation to maturity. Even in modern times, natural fermentation technology has not completely disappeared. Some of these mysteries remain to be solved. People mainly make wine by experience, and the production scale is generally small, which is basically manual operation. There is no reliable detection index to ensure the quality of wine. The second stage began in the Republic of China. Due to the introduction of western scientific and technological knowledge, especially microbiology, biochemistry and engineering knowledge, the traditional brewing technology has undergone tremendous changes. People understand the mystery of the micro-world of brewing, the labor intensity in production is greatly reduced, the level of mechanization is improved, and the quality of wine is more guaranteed. Jimo old wine, a kind of yellow rice wine produced in Jimo, is a pearl in the food industry. With its long history, unique brewing technology and typical local flavor, it is deeply loved and praised by people. Jimo old wine has a clear and transparent body, dark brown red, rich aroma, mellow taste, slightly bitter taste and long aftertaste. According to the evaluation of international wine experts, compared with the starter-making represented by yellow wine in the East, the starter-making liquor represented by western beer is more nutritious than Yao-style liquor. As far as nutrition is concerned, Jimo Laojiu is a typical yellow rice wine in northern China and is the "king of nutritious wine". According to the test, Jimo old wine contains 16 kinds of trace elements, enzyme vitamins and 17 kinds of amino acids needed by human body. Jimo old wine contains amino acids10500mg per liter, which is ten times higher than beer and twelve times higher than wine. Moderate drinking can promote human metabolism, enhance physical fitness, prevent diseases and prolong life. Jimo old wine belongs to yellow rice wine, which is one of the classic famous wines in China. It is a treasure in yellow rice wine. Its brewing history can be traced back to more than 2,000 years ago, and official records show that it was first brewed in the Northern Song Dynasty. Its unique flavor, rich nutrition, reddish brown wine color, full cup mouth, crystal clear and pure, mellow and refreshing, has the effects of relaxing muscles and tendons, invigorating qi and nourishing heart, and won the praise of ancient and modern celebrities. Daoguang period of Qing dynasty sold well all over the country. Jimo old wine is produced in Jimo County, Shandong Province, and was called "old wine" in ancient times. According to Jimo County Records and related historical records, in 722 BC, Jimo area (including Laoshan Mountain) was already a place with a large population and rich products. The land here is fertile, millet (commonly known as Dahuangmi) has a high yield, and the rice grain is large and round, which is an excellent raw material for brewing yellow rice wine. At that time, yellow rice wine was called "mash wine", which was a very popular sacrifice and interesting drink. In the long-term practice, "old wine" has attracted people's attention with its elegant flavor and high nutrition. Jimo old wine belongs to yellow rice wine and has a long history. According to legend, during the Warring States period, Tian Dan of Qi defeated the army of Yan State with a fire bull array, and local natives rewarded soldiers with yellow wine to encourage them to fight against the enemy and win. In Jimo yellow rice wine, "old dry pressing" is the best. Pure quality, easy preservation, the longer the better, is the best of all yellow rice wine in Jiaodong area. Later, according to the characteristics of Jimo's "old dry pressing", it was renamed "Jimo old wine" in order to distinguish it from yellow rice wine in other regions. This name has been used to this day. During Daoguang period in Qing Dynasty, the production and sales of Jimo old wine reached its peak. Old wine is not only sold well in major domestic commercial ports, but also exported to Japan and Southeast Asian countries. Now, the more famous brands are Jimo brand Jimo Old Wine under Xinhuajin Group and Shandong Jimo Fu Miao Old Wine Co., Ltd. Both companies have their own cultural museums, and the manufacturing technology of Fu Miao old wine has been rated as "intangible cultural heritage" in Qingdao. Jimo old wine is made from Dahuangmi, Chen Fu Maiqu and Laoshan (Maifanshi) mineral water, and is made by natural fermentation and juicing according to the ancient six methods of brewing ("ancient six methods") that "the millet must be neat, the tiller must be timely, the spring must be beautiful, the pottery must be good, and the gunpowder must be good". It has the characteristics of magnificent color, strong smell, unique flavor, mild nature and mellow quality, and is an ideal nutritious drink. The sugar, wine, acid, color, fragrance and taste in wine are all natural, and it is a veritable green food without adding any ingredients. Jimo old wine has complete nutritional components, including sugar, dextrin, organic acids, protein, amino acids, glycerol, higher alcohols, vitamins and inorganic salts. 1984, the Department of Chemistry of Jilin University tested Jimo old wine: the amino acid content of this wine was above 10000 mg per kilogram, reaching as many as 17 kinds. Regular drinking can nourish the body and mind, improve health and cheer up the spirit; Traditional Chinese medicine can strengthen spleen and stomach, relax tendons and activate collaterals, promote blood circulation and metabolism. It has special effects of enriching blood and removing blood stasis. Among them, eight amino acids, such as lysine, methionine, histidine and phenylalanine, are essential amino acids that the human body cannot synthesize or the synthesis speed cannot meet the physiological needs of the human body. In addition, it also contains inorganic salts such as calcium and magnesium and 16 kinds of trace elements such as zinc, copper, strontium and manganese, so it is called "liquid cake" and "king of nutritious wine" by nutritionists. Jimo old wine has a good health care function. Regular drinking can improve human microcirculation, relax muscles and promote blood circulation, strengthen spleen and stomach, resist aging, prolong life, blacken hair and beautify face. It's really a tonic and healthy wine, and it has a good preventive and therapeutic effect on arthritis, lumbago and leg pain and gynecological diseases. It has always been regarded as "medicinal liquor" by Chinese medicine. Soju refers to all kinds of transparent and colorless distilled liquor, commonly known as white wine, and there are other nicknames in various places, such as white dry, old white dry, knife-burning wine, pot wine, steamed wine, dew wine, dew wine and so on. The origin of China shochu, a saying about shochu, originated in the Tang Dynasty. In the literature of the Tang Dynasty, the names of shochu and steamed wine have appeared. Li Zhao (A.D. 806) wrote in A Supplement to National History: "Wine has a sword to burn spring in the south" (wine is generally called "spring" in Tang Dynasty); Tao Yong (AD 834) said, "Since I went to Chengdu to make soju, I have not considered going to Chang 'an. "Visible, in the tang dynasty, the name of shochu has been widely circulated. Tian wrote "Qu Ben Cao" and said: "Siam wine is burned with shochu, which is filled with precious exotic fragrance. Each altar is painted with more than ten kilograms of sandalwood smoke, then filled with wine, sealed with wax and buried in the soil for two or three years. Never burn gas, take it out for use. "Zhao Xiyu's" Tune Collection "said:" If you are drunk, peel off the ribs with mung bean powder and send the powder down your throat with cold water, which is safe "(Volume 2); He added: "Ginger should not be used with soju. Drinking white wine and raw leeks can make people sick. Drink white wine to avoid all sweet things "(Volume 3). In the poem "Litchi Louduijiu" in the Tang Dynasty, it was said: "Litchi is newly cooked with a cockscomb color, and shochu is fragrant with amber first ..." There was another saying in the Tang Dynasty that "I have heard about Chengdu for a long time, but I don't think about Chang 'an". (Huang Xianfan's Interpretation of Ancient Books) Are the "shochu", "steamed wine" and "white wine" mentioned in the above quotations today's white wine? From the same name alone, there is no conclusion. Some people think that Chinese people have been intimate for a long time, and they call steamed wine Shaoguo, and the wine produced by Shaoguo is Jiu Shao. However, when the name of the cooking pot originated remains to be verified. Therefore, liquor originated in the Tang Dynasty, and its arguments are still insufficient. Another way of saying this is that it was introduced from abroad in the Yuan Dynasty (1271-1368). In Yuan Dynasty, China had convenient transportation, frequent exchanges and more cultural and technical exchanges with West Asia and Southeast Asia. Some people think that "Jicoo" liquor is distilled liquor, which was imported from India. Others said: "The original name of shochu is' Archie'. When it was collected in Western Europe in Yuan Dynasty, it was introduced into China through Achebe. Zhang Mu wrote "On Diet" and said, "Soju, also known as Huojiu, is' Sun Yun's dry ancient'. "Sun Yun Gangu" is also a dialect. Existing data show that "Sun Yun Dry Valley", "Sun Yun Dry Wine" and "Sun Yun Dry Wine" are transliteration, referring to distilled liquor brewed with palm juice and rice, which was introduced to China in the Yuan Dynasty. Another way of saying this is that Li Shizhen (15 18- 1593), a pharmacologist in the Ming Dynasty, wrote in Compendium of Materia Medica: "Jiu Shao is an ancient law, which was founded in the Yuan Dynasty. Its method is to use the steam of strong liquor and inferior liquor and take dew from a vessel. Whenever it is sour, it has only been steamed with glutinous rice or millet or glutinous rice or barley recently and steamed in a fermentation tank for ten days. As clear as water, it tastes very rich and it is covered with wine. "This passage, in addition to show that China's shochu originated in the Yuan Dynasty, also briefly describes the brewing and distillation methods of shochu, so people think it is credible. Ethnic minority shochu started in ethnic minority areas, and there is no exact record. At the latest in the middle and late Ming Dynasty, ethnic minorities in remote mountainous areas had mastered the technology of distilling wine. By the end of Ming Dynasty and the beginning of Qing Dynasty, the brewing technology of ethnic minorities' shochu had reached a high level, comparable to that of the Central Plains. There is a saying in Yuanmou basin in central Yunnan: "Those who call the valley are all rice. Cereals are still often produced, but sorghum is the most important. Sorghum is divided into two kinds, the sticky is wine dew, which can compete with alcohol and is called Minnan. "In the same period, Kunming Nantian Wine, Wuding Huatong Wine. Dali Heqing wine, "its taste is more mellow than Fenjiu." "Since the Qing Dynasty, the brewing technology of shochu has spread rapidly among ethnic minorities. So far, only ethnic minorities can't master the brewing technology of shochu. People in the Yi people's inhabited area in Ailaoshan, Yunnan are good at brewing soju. Because steaming is the central link in the production process, the process of brewing soju is called baking wine, and because steaming is made in a small family workshop with a small stove and a small pot, its finished wine is also called Xiao Jiu. The main raw materials of small pot wine are barley, five meters and bitter buckwheat, and rice, barnyard grass, millet and potatoes are also commonly used. The brewing process of small pot wine is divided into two stages: one is to cover the wine with rice. Soak or cook the prepared raw grain, spread it out, air-cool, sprinkle with distiller's yeast and stir well, then put it in a crock or a special wine cellar and cover it for fermentation. The second is to bake wine. The wine roaster is equipped with a large iron pot and a small iron pot, a wooden wine retort, a wine leakage port, a wine guide tube and a wine container. After the above preparations are completed, add fire to boil water, so that the thick steam will rise, and the wine in the wine rice will evaporate and rise to the bottom of the cauldron, quickly condense into wine liquid, drip into the wine leak, and then flow into the wine container along the wine guide bamboo tube. Yi small pot of wine, mellow and refreshing, refreshing. Traditionally, it is mainly brewed and drunk by oneself, and it is also a good gift for relatives and friends. Braised pot wine is the wine brewed and drunk by Hani people on both sides of the Red River in Yunnan, which is called "braised pot wine". Hani braised pot wine has a long history. The brewing raw materials of braised pot wine are corn, sorghum, rice, tartary buckwheat, barnyard grass, millet, potatoes and so on. Besides, the stewing equipment is basically the same as that of Yi's small pot wine, but the brewing procedure is unique: first, the selected raw grain is soaked in clear water, then steamed in an ordinary rice cooker for several hours, and when the grain surface is exposed, it is carried to a clean roof. Fermentation time depends on temperature, ranging from 2-3 days to 8- 10 days. After the wine and rice are fermented to give juice, they are moved into a crock, and the mouth of the crock is sealed with plant ash and mud paste. After 10- 15 days of fermentation, the bittern can be taken out. When stewing wine, the wooden retort for steaming rice is frustum-shaped, and wine containers, such as pots, scoops, pots or cut gourds, are placed in the retort. Put an iron pot filled with cold water on the top of the retort. The water in the pot can be changed at any time to keep it cold. After the water in the retort bottom pot is heated and boiled, the steam of rice wine in retort bottom rises, condenses into wine drops at the bottom of retort top pot, and falls into the wine receiving vessel. After a certain period of steaming and baking, it is necessary to lift the pot full of cold water for a day and taste the wine. This is called the first wine, which is usually very high in degree. After pouring out the wine, put it on a cold water pot to continue stewing the wine, and then the degree of stewing the wine gradually decreases, which is called two-way wine. Braised pot wine is crystal clear, mellow and sweet, and it is a necessary drink for Hani Shanzhai Festival. Besides Hani, Dai, Jingpo and Lahu are all good at brewing high-quality braised pot wine. Steamed wine The Nu and Lisu people on both sides of Nujiang River in Yunnan call shochu steamed wine, hence its name, because steaming is the main process in brewing. The preferred raw materials for steaming wine are corn and sorghum. Rice, buckwheat, millet. The production process is similar to that of a small pot of wine. The procedures of soaking raw grain, steaming wine and rice, and storing and fermenting are the same as the former. When steaming shochu, the utensils used are different. The retort pouch used by Nu and Lisu people is hollowed out with old logs, and a small hole is left in the middle and upper part of the retort pouch to insert a thin bamboo tube as the wine outlet. When the bottom of the pot is heated, the wine rises, condenses into wine when it is cold, falls into the wine receiver during brewing, and then flows out through the wine outlet, which is the finished steamed wine. The first person to come out has a high degree of education and a large amount of alcohol; With the passage of steaming and baking time, the alcohol content gradually decreased, and the latter became thinner as it was eaten. Almost all ethnic groups can brew soju with different flavors and qualities. In addition to the above wines, Dong Palm Tree Heart Wine and Nenbaogu Steamed Wine of Lahu nationality in southern Yunnan have unique raw materials. Generally speaking, the brewing of ethnic minority shochu has the following similarities: First, fermented koji is generally a self-made local koji, and the difference in flavor and quality of shochu is largely caused by the difference in local koji. Secondly, in the process of brewing soju, there are quite strict requirements on the water used for soaking raw grain and steaming and baking rice. Only good water can make good wine, which is the knowledge of all ethnic groups. Where there is good wine, there are beautiful mountains, clear springs and clean streams. Third, the steaming and baking instruments are basically the same, and the brewing procedures are generally similar. A small pot, a small stove and a small tune bake small wine, and a steamer makes good wine. Soju is an alcoholic beverage that originated in Korea. The main raw material is rice, usually with wheat, barley or sweet potato. The color of Korean shochu is transparent, and the alcohol content is generally between 40 and 90. The earliest known brewing is around 1300. Soju is called shochu in Japan. Soju is often mistaken for rice wine, which is called sake in Korean and the same word as sake in Japan. 1965, in order to alleviate the food shortage, the Korean government banned the brewing of shochu. Since then, the main production method of shochu has become to dilute alcohol with water and add spices. Today, there are still a lot of cheap shochu brewed in this way. The government stipulates that the dilution of shochu should not exceed 35 degrees. Because of its lower price compared with other alcoholic beverages, shochu has become the most common alcoholic beverage in Korea. In 2004, Koreans consumed more than 3 billion bottles of shochu. In recent years, the consumption proportion of beer, whisky and wine has gradually increased. In addition to the brands produced by large industries, there are still several areas that still produce shochu by traditional methods, the most famous of which is Andong City. True dew is the most influential shochu in Korea with a history of 80 years. The status of Korean shochu industry is comparable to that of Moutai in China. This kind of shochu with an alcohol content of 22 degrees occupies 54% of the market of Korean shochu, with an average annual operating profit of 654.38+000 billion won. True dew has a history of 80 years, and its position in Korean shochu industry can be comparable to that of Maotai in China. This kind of shochu with an alcohol content of 22 degrees occupies 54% of the Korean shochu market, and its annual operating profit reaches 654.38+000 billion won. If traced back to the source, Lu Zhen's true identity should be originated from Shao in China in the Yuan Dynasty. It is generally believed that it was introduced into the Korean peninsula in the late period of 1300. Burning rice wine is shochu. The original meaning of "rice wine" refers to the wine made from grain after three times of distillation, which looks like dew, so it is also called "dew wine". In the history of Korea, shochu has long been listed as a luxury high-grade wine, banned by the people and even cited as a prescription by the Korean royal family. It was not until the Japanese occupation period that burning rice cakes became popular. 19 16 years, there were 28,404 roast breweries in Korea. 1924, Zhang founded Zhenquan Brewing Chamber of Commerce in Longgang, Pingnan, and formally founded the company. 1953 company moved to Seoul. In the past 80 years, among the production enterprises established at that time, until now, only Zhenlu has consistently guaranteed the highest status and authority, and maintained the record of being the first in the Korean domestic market for 30 years. Therefore, Zhenlu has always been praised by Koreans as the representative of orthodox national wine. Since 1968 was first exported to Vietnam, Lu Zhen has been sold to more than 80 countries, among which, in the Japanese shochu market, the sales volume ranked first for four consecutive years. Lu Zhen shochu, with its excellent reputation and quality assurance, has also made unremitting efforts for human drinking culture and has been widely favored by people all over the world. For three consecutive years, it was rated as the largest-selling liquor in the world distilled liquor industry by the wine magazine Beverage International. Japanese shochu: sake, wine, etc. It's called brewing wine. Distillation technology is introduced into wine-making process, which is called distilled liquor. As an inherent distilled liquor in Japan, shochu enjoys a high reputation in the world. Soju is divided into grade A and grade B according to the method of changing liquor. A-type shochu is a kind of liquor distilled from alcohol raw materials by a continuous distiller, and its degree is below 36 degrees. B-grade shochu is distilled from alcohol raw materials by a single distiller, and the degree is below 45 degrees. Second-class shochu, also known as Benge shochu, has diversified its flavor by refining and ripening different kinds of raw materials, yeasts and products, which can be said to be the most varied liquor in liquor. Hengnei: Authentic pure rice shochu, made of 100% pure rice, has a pleasant aroma. " Youjiayi "is a representative authentic pure rice roast in Japan and enjoys a high reputation in Japan." It is made by changing the cooking of rice into instant hot air treatment, fermenting at low temperature for a period of time and then distilling according to the original "roasting" method of Baojiu Brewing Company. "One plus one", the unique rich and mellow flavor of the rice after removing the odor, along with the full and luxurious flavor, pushes the roasted rice to a brand-new artistic realm and enjoys the wonderful scenery during the wandering period. In terms of drinking methods, you can drink it directly or add pure water or hot water. The "fragrant ice wine" with ice cubes is also unique in flavor, and its real and pure extraordinary feeling will make you linger once you set foot in it. Bao: Pure distilled liquor carefully cultivated in Japan. A-grade burning board (continuous distillation method) is a representative brand-"Bao Shao Board" is made of 65,438+0,000% corn and other grains, using the most advanced distillation equipment and refined by repeated distillation. With its crisp flavor and refreshing taste, it has attracted countless people who love to drink and dominated the market for a long time. If you want that refreshing pleasure to moisten your heart, just enjoy it. If you want to create a warm and romantic mood, you can inject oolong tea into it to make it "Oolong Zan" or mix it with cola to make it "Coke Steamed Zan" ... The beauty of its drinking method lies in the broad stage provided by "Bao Shao Zan" itself-let you experience endless fun in creation and participation. Introduction to shochu in compendium of materia medica [explanation] shochu, aji wine [collection] [Shi Zhen said] shochu is not an ancient method. Since the Yuan Dynasty, it has been invented. Liquor and distiller's grains are put into retort, gas is evaporated, and dewdrops are dripped in containers. All sour wine can be steamed and burned. Recently, it was only steamed with glutinous rice or japonica rice or millet or glutinous rice or barley, and steamed in a fermentation tank for seven days. It is as clear as water and has a very strong taste, covered with wine and dew. [Smell] Xin. Gan, it's hot and poisonous. [Shi Zhen said] Drinking too much will ruin your stomach and your gallbladder, ruin your heart and your life, and even your black intestines will rot and die. Eating with ginger and garlic will cause hemorrhoids. Salt, cold water and mung bean powder can detoxify. [Invention] [Shi Zhen said] Soju is pure yang poison. It's true that there are fine flowers on your face. Like fire, it burns as soon as there is fire, just like flame nitrate. Heat dries gold and consumes blood, and the large intestine is punished, so the stool is dry and hard, and when you drink it with ginger and garlic, you will get hemorrhoids. Drinking too much will kill people instantly. Sell it in the nearby market, and then add arsenic, kusnezoff monkshood, spicy ash and fragrant medicine to help drink it. It's a fake thief. Those who are good at taking their lives should quit. Dietotherapy is bitter, sweet, pungent, warm and toxic, and enters the heart, liver, lung and stomach meridians; It can dredge blood vessels, protect against cold and replenish qi, awaken spleen and warm the middle warmer, and is also used as medicine; Indications: wind-cold arthralgia, muscle spasm, chest arthralgia, chills and pains.