Zhang Zhi rode a horse like a boat, dazzled, and fell asleep at the bottom of the well.

Ruyang's three fights began in the sky, and the road was salivating at the corner of the car. I wish I could not seal it to Jiuquan.

Drinking thousands of dollars, a cup of music is called avoiding sages.

Zong Zhi, a handsome boy, looked up at the sky with white eyes, as bright as Yushu before the wind.

Before Su Jin Dynasty embroidered Buddha in Changzhai, he often liked to escape Zen when he was drunk.

Li Bai wrote hundreds of poems about fighting wine. Chang 'an went to a restaurant to sleep, but the son of heaven didn't get on the boat, claiming to be Brewmaster.

Zhang Xu handed down three cups of grass, and before he took off his hat and showed his head to the maharaja, he threw the paper like a cloud.

Jiao Sui's five buckets of rice are outstanding and have amazing eloquence.

The Tang Dynasty was a glorious dynasty, and it was also an alcoholic dynasty. From Du Fu's Song of Drinking Eight Immortals, it is easy for us to get a glimpse of the alcohol of people who "loved drinking all their lives" in the Tang Dynasty.

So what kind of wine in the Tang Dynasty can make these dignitaries and literati indulge in it?

Let's follow the poem of Li Bai, the immortal of wine sword, and count the fine wines of the Tang Dynasty together.

Cereal wine-white wine

When I came back from the mountain, the liquor was maturing, and the yellow chicken grew fat in the autumn of grain.

Calling the boys to stew yellow chicken for me, the children shouted my cotton cloth with a smile.

-"Nanling children don't go to Beijing" Li Bai

Liquor is the most common liquor in the Tang Dynasty. Although they are all called liquor, they are different from modern liquor.

Modern liquor, distilled and brewed, has high alcohol content and pungent taste.

The wine in the Tang Dynasty was fermented by distiller's yeast. Put a certain proportion of distiller's yeast, rice and water into a jar, seal and ferment for several days to several months, and then add ash to extract.

The liquid squeezed from distiller's grains is white wine. In order not to deteriorate, the original wine needs to be heated and sterilized before drinking. High temperature heating is called "shochu" and slow fire is called "shochu". Compared with shochu, shochu can keep its original flavor and is more popular in the Tang Dynasty.

Due to the rough production, there are many microorganisms in the process of liquor brewing, which leads to liquor being not only turbid, but also green. Therefore, liquor in the Tang Dynasty is also called "turbid liquor", "green ant liquor" and "green fermented liquor".

The brewing cost of liquor in the Tang Dynasty is not high, and the price is low, so everyone can afford it. However, due to the high saccharification ratio in the fermentation process, this wine tastes sweet but not spicy, and can even be used as a daily drink-in fact, it is rice wine.

Cereal wine sake

The cost of pure wine is a gold cup, 10 thousand copper coins and a hip flask, and I am ashamed of 10 thousand yuan.

-Li Bai, "It's hard to go"

Lanling wine tulips, jade bowls filled with amber light.

-Li Bai's Traveler's Bank

"Sake is a kind of grain wine which is filtered and then processed."

The pressed distiller's grains are white wine-turbid wine, and the sake separated by filtration without impurities is sake.

No matter in taste and angle, or in alcohol degree and price, sake is more superstructure and more favored by literati.

According to the grain producing areas, there were many "brand" wines in the Tang Dynasty. Brand wine pays attention to the production environment and operation process, and the brewed wine is more pure. The best wine even shows amber platinum color, which is a bit like yellow rice wine today.

Fruit wine-wine

Keywords wine, golden snail,

Wu Ji has fifteen good horses to carry.

-Li Bai's On Wine

From a distance, the duck's head in Hanshui is green, like grapes sprouting.

If this river turns into spring wine, it will ruin the mound.

-Li Bai's Xiangyang Song

During the Han Dynasty, wine entered the Central Plains from the Western Regions, which was too expensive for most people to drink. In the Tang Dynasty, the brewing technology of wine was finally mastered by the Tang people and mass production began. Even Emperor Taizong personally participated in brewing.

Wine not only has good color and taste, but also has the flavor of sake, which was rapidly popularized in the Tang Dynasty with stable society and rich people.

At that time, the communication between the Western Regions and the Central Plains became increasingly close, and it became a trend to taste Hu wine and watch Hu Ji perform Hu Xuan dance.

Flower wine/medicated wine-osmanthus wine

Yao has no history of 3,000 years, and its ancient temple is still preserved.

Farewell, drink osmanthus wine, and worship the dance to clear your heart.

-Li Bai's "Lu Junyao Temple sends Wu Wuzhi Langya"

Such as osmanthus, chrysanthemum and other similar plant wines, is also one of the best wines in the Tang Dynasty. Adding various plants and flowers in the brewing process can not only taste the natural fragrance and unique taste of flowers and plants, but also nourish and preserve health-in Chinese medicine, many flowers and plants have medicinal value.

However, due to the different growing seasons and the specific stories of flowers and plants, many occasions of using Huasan wine are relatively fixed.

In addition to plants, medicinal liquor such as tiger bone wine, tiger whip wine and snake insect wine will also appear in people's glasses in the Tang Dynasty. As in modern times, the expected utility of these wines tends to strengthen the body.

The main historical data of this paper comes from the "The Story of the Forest Deer" in the Guide to Crossing the Tang Dynasty.