Where is the rice wine delicious in the whole country? These places are all on the list. Is there your hometown? Fermented rice wine, also known as rice wine, rice wine, vinegar wine, paste wine, sour wine, Jiang rice wine ... because of different cultures, its names are also somewhat different. This is a traditional wine brewed in China. In ancient times, wine was called "fermented rice", which was made of cooked fermented rice, yeast and alcohol. The brewing process is simple, the taste is sweet and mellow, and because the alcohol content is not too high, it is loved by everyone.

In Hubei, wine-making is a major feature of Xiaogan, Hubei. During the Guangxu period of the Qing Dynasty, there was a historical record of wine-making in Xiaogan County Records. The important raw materials for Xiaogan liquor-making are black glutinous rice and honeycomb yeast. Local fermented rice is selected, and the honeycomb yeast contains 10 Chinese herbal medicine, which is prepared by folk secret recipe.

According to historical records, Macheng old rice wine has been brewed for thousands of years. "Old yellow rice wine, no pains come, not only the emperor, but also me." This is Macheng old rice wine. Authentic old rice wine, with sweet channels and low alcohol content, is like sweet red bean syrup, which makes people like to drink and can't stand it.

Pearl fruit Brewing Huangshi pearl fruit Brewing is known as one of the "Eight Treasures of Huangshi City", which is a local traditional feature. According to historical records, it has a history of nearly 500 years. It uses high-quality fermented rice as the main raw material, fermented with honeycomb koji, and produced peerless wine through time catalytic reaction. Authentic Huangshi pearl fruit wine, with soft channel, thick and non-sticky, produces saliva to quench thirst, nourishes the stomach and makes people have a long aftertaste.

Xiangshan liquor, produced in Xanadu Ping, Hunan Province, is called "Tu Maotai", and has a brewing history of more than 500 years according to historical records. Xiangshan is the only pure land in Linwu. There are few people here, and there is no environmental pollution from manufacturing industry. The water body is fresh and crisp, pure natural and weak acid, rich in many amino acids which are very beneficial to human health, so it is also an excellent water body for brewing Xiangshan wine. Authentic Xiangshan wine, of course, the aroma of wine is authentic and charming.

The wines of Hengyang and Xi Du Lake used to be called Linghu Liquor, Fenjiu, Fenjiu and Hengjiu, and their names originated from Hufen Lake in Hengyang. It is brewed with brown rice, which contains nutrients such as cold skin and germ. With its bright color, mellow fragrance, strong but not greasy, and delicious design style, "noodle pot" became the court tribute wine from Han Dynasty to Qing Dynasty, which lasted for more than 2,000 years and lasted for a long time.

Jiahe Daotan Liquor Jiahe Daotan Liquor is located in Chenzhou, Hunan Province. According to historical records, its historical time can be traced back to the Western Zhou Dynasty, Han Dynasty and Tomb-Sweeping Day, 2000 years ago. During the Ming and Qing Dynasties, Jiahe people poured glutinous rice wine into a sweet jar without water, and circulated the alcohol to make the better wine taste sweeter and sweeter. Jiahe people often make their own wine for many years.

Sanhua wine in Guangxi and Guilin is called "the first wine in brewing". Why is Huasan wine different? It is said that authentic Huasan wine needs to be piled up in jars, bottles and cups, so it is called Huasan wine. It is characterized by elegant efficacy of black tea, soft passage, solid entrance and endless aftertaste.

Donglan rice wine, using local selenium-enriched element Momi as raw material, is specially made through the unique brewing process of Zhuang nationality, which retains the true color and mellow of Momi to the greatest extent. Donglan Mojiu is the geographical symbol of China.

Liuzhou Sanjiang chong yang wine, as a specialty of Liuzhou Sanjiang, is fermented from rice. At that time, this wine was a tonic for women in confinement. Chong yang wine, like Sanjiang sauerkraut and glutinous rice, is a necessity in major events. In Sanjiang, it can be said that Chongyang Restaurant is cooked by everyone, and many people like to drink it best!

Guangdong, Jiujiang Double Steamed Wine Jiujiang This is not Jiujiang in Jiangxi, but Jiujiang Town in Nanhai District of Foshan. What is double steamed wine? The so-called "double steaming" is to put the wine distilled from the wine into the same amount of wine and steam it again to make it more mellow.

Due to its unique brewing technology, Shao also made this wine have a design style of "elegant and pure, mellow and smooth". Raw pork was added when brewing this wine, so this wine was called "meat ice burn" at that time. Mysterious jade ice roast is made of high-quality rice as raw material, saccharifying and fermenting agent as minor ingredient, which is brewed into rice-flavor wine by traditional handicraft, and then goes through a series of technological processes. Brewing, reaction, blending and other processes.

Red rice Hong Jiu rice wine gives people the impression that it is light and refreshing, full of wine fragrance, sweet and clean. In Shunde cuisine, red rice wine is an excellent "weapon" to solve the problem of ingredients, which can remove fishy smell and enhance flavor. In addition to cooking, in the diet structure of the older generation in Shunde, Foshan, red rice wine is a must for braised pigeons or breakfast, which is actually the legendary "morning wine".