Always drink wine with good quality and low alcohol content.
The ancients were very particular about the quality of wine. As early as the Zhou Dynasty, wine was divided into "five spirits" and "three spirits". "Zhou Li Tian Guan Zhong Zai" edited: "Distinguish the names of the five qi, one is Pan Qi, the other is Bishi, the third is Angqi, the fourth is Tiqi, and the fifth is Shenqi." "Distinguish three kinds of wine, one is about wine, the other is about old wine, and the third is about sake." Wuqi wine is divided into five grades according to its unique feeling and taste, and Sanqi wine is divided into three grades according to the brewing time and length of the wine. "Lu's Spring and Autumn Annals" said: "The sage Cai Shi is yin and yang, and he distinguishes the benefits of all things in order to live, so the spirit is flat and the poison is long. Successful people who are long but not short never put off what you can do until tomorrow. Babi, care about injury. What is injury? Great sweetness, great acid, great suffering, great sorrow and great achievements are full of forms and will cause harm; ..... if you stay healthy, you will know that your roots ... will not (not) emphasize the taste and will not (not) emphasize the wine with heavy taste. " It is believed that people who pay attention to health care in future generations should not drink those spirits with high degree and poor quality, but drink a little mild and good quality wine in moderation. What kind of wine is good? Gu Zhong, a Qing Dynasty man, had an incisive exposition in "Yangxin Lu":
Taking Chen as the best, the more you expect, the better. Violent wine (refers to wine brewed in a hurry) must not be drunk, because drinking it will hurt people. This is the first one. Alcohol abstains from acid, is independent, healthy, cruel and cold; Clear and white spirit. Or that wine is too strict. But what is the most important thing? Mouth: Not bitter, not sweet, not good, not sour, not spicy, it is really good wine. Why not talk about it? Day: Light is not wine, so it is not abstinence. Why not say no to sweets? Japan: Once upon a time, there were clouds with the highest purity, followed by bitterness, followed by acid, smelly and sweet. How can you drink the sour taste of your husband? There is no need to make commandments. It is also said that it is difficult to drink wine without highlighting any of the five flavors (namely, bitter, sour, spicy, sweet and cooked). ..... cover bitter, sweet, successful, sour, refined, not Chen Ye. If it can be changed to good wine. So the word Chen Yi can be used as wine.
Due to the limitation of conditions, although the ancients could not accurately determine the various components of wine, their experience in long-term life practice was very scientific. According to modern scientific determination, the higher the alcohol content in liquor, the higher the harmful components. For example, compared with fermented wine, harmful components mainly exist in distilled wine, while fermented wine is relatively less. In addition to high alcohol, highly distilled liquor also contains fusel oil (including amyl alcohol, amyl alcohol, isobutanol, propanol, etc. ), aldehydes (including formaldehyde, acetaldehyde, sugar aldehydes, etc. ), methanol, hydroxide acid, lead, aflatoxin and other harmful components. People will be poisoned if they drink this inferior wine with high harmful content for a long time or in excess. Symptoms such as dizziness, headache, stomach trouble, cough, chest pain, nausea, vomiting, blurred vision, etc. may occur in light cases, and in severe cases, dyspnea, coma and even death may occur. However, low-alcohol fermented wine, mixed wine, such as yellow wine, fruit dew wine, medicinal liquor, milk and so on. There are few harmful components, but they are rich in nutrients such as sugars, organic acids, amino acids and vitamins. At first, the ancients thought that high-quality wines were mainly yellow wine, wine, osmanthus wine, chrysanthemum wine, pepper wine and so on. Later, it developed into liquor and various medicinal liquor based on liquor.
Fermented yellow rice wine is one of the oldest wines in China. It is rich in amino acids, various sugars, organic acids, vitamins and so on. And has a high calorific value. Since ancient times, it has been regarded as "fairy wine" and "precious marrow" for health preservation and fitness, and it is deeply loved by people. This is also an important reason why Shaoxing yellow rice wine has been popular since the Spring and Autumn Period and the Warring States Period, and even became a wine for court and state banquets. Wine contains more sugar and minerals, as well as helium-based acids, citric acid, vitamins and other nutrients. It is also a kind of health wine that the ancients loved. Cao Pi, the Wei Wendi of the Three Kingdoms, once praised him as "willing to bend tillers, good at drunkenness and easy to wake up" and "the strong Tao leads to saliva swallowing, and the near food is evil!" Li Shimin, Emperor Taizong, not only loved drinking, but also personally supervised drinking. Minister Wei Zhi is good at making wine. He once wrote a poem praising his wine "drunk for 1000 days, tastes ten years." "Newly revised Materia Medica" has listed wine as tonic wine, which has the functions of "warming waist and tonifying kidney, preserving color and keeping out the cold". Hu Sihui called it "having food" in Yuan Dynasty. Functions of invigorating qi, regulating middle energizer, resisting hunger and strengthening ambition. Li Shizhen also said that wine has the functions of color preservation and resistance to hunger and cold. Gao Lian also listed it as "health wine" in Eight Chapters of Yun Sheng.
Osmanthus wine was drunk by the ancients as early as the Spring and Autumn Period and the Warring States Period. Qu Yuan said in "Nine Songs": "Yao Hui steamed Xi Lan chicken, Yunnan ghost wine Xi Jiaojiang." The osmanthus wine used in this priest ceremony is osmanthus wine brewed with osmanthus, which was also called osmanthus sugar, osmanthus vinegar and osmanthus syrup in ancient times. The ancients believed that osmanthus fragrans was the best medicine, so the wine brewed with osmanthus fragrans could be "a thousand years old wine". According to "Today's Four People Month", osmanthus wine in Han Dynasty is a good product for people to worship their ancestors. After the priest finished speaking, the younger generation respected this wine to the elders, who would live longer after drinking it. In addition, osmanthus wine is the top grade for people to entertain guests. "History of Rites and Music in Han Dynasty" says: "Respect for Guijiu is a guest in eight townships." Many feudal emperors also gave osmanthus wine as a gift to ministers. Scholars of all ages also praised osmanthus wine. Bai Juyi once praised osmanthus wine with the poem "The thread is not fragrant, the red cherry is colorless and the foam is fine". Su Shi's poems on osmanthus wine in Song Dynasty show that the ancients cherished osmanthus wine.
As early as the Spring and Autumn Period and the Warring States Period, the ancients knew the medicinal and edible value of chrysanthemum. Cao Pi, Emperor Wen of Wei, thinks that chrysanthemum "helps to prolong life, and the moss is expensive." Su Shi also thinks that the flowers, leaves, roots and responsibilities of chrysanthemum are all "immortal medicines". In the Han Dynasty, people used chrysanthemums to make wine. Liu's Miscellaneous Notes on Xijing: "Chrysanthemum is suitable, and it is brewed with stems and leaves and miscellaneous millet. Drink it when it is ripe on September 9 next year, so it is called chrysanthemum wine. " The ancients thought that chrysanthemum was a flower that did not fade after frost, so chrysanthemum wine could resist aging. Medical books such as Compendium of Materia Medica say that chrysanthemum has the effects of dispelling wind and improving eyesight, calming the liver and clearing heat, which is particularly beneficial to the hearing and vision of the elderly. Therefore, ancient chrysanthemum wine is favored and is a must-have for the Double Ninth Festival. In addition, pit liquor, chrysanthemum wine, chinese wolfberry wine, lotus seed wine, ginseng wine, Meiling wine and other nourishing wines are also good wines for health and longevity. Taking wine as a waiter and abstaining from drinking has always been a way of keeping in good health that the ancients attached great importance to. They believe that the purpose of drinking is to "borrow things to support things" rather than "serve things", and drinking must be done according to one's ability and enough is enough. No matter how good the wine is, it will also damage your health if it is not controlled. In view of the harm of drinking alone and drinking too much, the ancients have always been committed to banning alcohol by legal means and persuading people to consciously quit drinking and drinking with moral cultivation. The Book of Changes, The Book of Songs and other classic books of cowards all have admonitions to abstain from drinking or drinking. Bian Que, a famous doctor in the Warring States period, said: "Long-term drinkers will collapse their marrow and steam tendons, which will damage their spirit and life." Bai Juyi, who was famous for his drunkenness in the Tang Dynasty and claimed to be an alcoholic, also said that "delicacies and delicacies, wine is believed to be rotten sausage paste." Su Shi, a poet in the Song Dynasty, also strongly emphasized the importance of abstinence from drinking. Hu Sihui's Eating Wine in Yuan Dynasty said: "Too much wine is the source of death." Mao Ming elaborated the relationship between drinking and keeping in good health in Dietary Guide. He believes that if people want to live a long life, they must first control drinking. He said: "There are many kinds of wine with different tastes, including sweet, bitter, sour, weak and bitter, all of which are hot and toxic. Many of them help the fire to produce phlegm, stupid software, damage the bones and muscles, hurt the spleen and stomach, consume lung qi, and die. " Compendium of Materia Medica quotes Shao's poem: "When you drink wine, you are slightly drunk. This is the beauty of drinking. The so-called drunkenness is not about wine, and the pot is high. If the husband is too ill and drunk as usual, it will lead to illness and failure, and even national subjugation, which is more harmful than words. This is why Dayu was so careless and Duke Zhou was so accommodating, which set a good example for the world. A Qing Liang listed many hazards of alcoholism in his "240 Sentences on Wine" and advised people to give up drinking. Modern science has confirmed that these understandings and statements of the ancients are correct.
Correct drinking method
Some people may think that drinking is a very simple thing, but it is not. Drinking is actually a kind of enjoyment, with a high level and a lot of knowledge. Especially in ancient times, people not only paid attention to the quality of wine, but also paid great attention to the environment and way of drinking, such as when to drink, when not to drink, where to drink, what to drink and how to drink. For example, regarding the ideal drinking environment, Hao Bin made the following summary:
People who drink: elegant, chivalrous, straightforward, forgetful, confidant, old friend, jade man, Kerr.
Drinking places: Huaxia, Bamboo Forest, Gaojian, Painting Boat, Youguan, Qushi, Pingxi and Lianhua Pavilion. In addition, spring drinking is suitable for the court, summer drinking is effective, autumn drinking is suitable for the ship, winter drinking is suitable for the room, and night drinking is suitable for the bright moon.
Drinking time: spring effect, flower time, love autumn, petal green, inch fog, snow, new moon and cool night.
Products: light, wonderful today, union, fragrance, flowers, music, and tempering.
Prohibition of alcohol: on birthdays, staying up late, earnestly persuading alcohol, quarreling, avoiding alcohol, being evil, indecent and pretending to be drunk.
Drinking stalls: walking, singing pillows, sitting on rocks, parting, fishing, going ashore, boiling springs, throwing pots (Volume III of Complete Works of Hao Bin's Wine Administration).