People in northern Shaanxi call it "suffering" and call themselves "suffering people". They have been working all year, but with little success. Only during the Spring Festival can we spare time and food to brew spirits in northern Shaanxi. Serve a bowl of steaming liquor. Some drink it directly, some soak it in rice, and some drop it in boiled eggs. The method of food is slightly different.
However, people's wishes are the same. They expect strong liquor to cure diseases and prolong life. During the Spring Festival, hard liquor helps to digest greasy food. Yellow rice wine bred in the Loess Plateau makes men in northern Shaanxi strong and tenacious, while your woman is healthy and bright. The so-called "rice fat aunt, Suide Han nationality", thick wine in northern Shaanxi is essential.
Extended data:
Characteristics of thick wine in northern Shaanxi;
1, the turbid form of "juice and I will be together";
2. Taste characteristics of "sweet";
3. Take "millet", which is today's yellow rice as raw material.
history
1, strong liquor, seen in history, began in Shang and Zhou dynasties and has been around for more than 3,000 years. The earliest medical literature in China, Neijing, mentioned "mash" many times, which is the predecessor of thick wine. Raw juice without pulp is called "skimming". There is a poem in The Book of Songs Zhou Song, that is, "For wine, for pleasure".
2. It is also recorded in The Biography of Han Chu Yuan that the Yuan King set a record for Musheng, which was called "white mash" by Jia Sixie, the satrap of Levin County in the Northern Wei Dynasty, in The Book of Qi Yao Min.
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