1, Hakka Niang liquor and yellow rice wine are one of the ancient liquors in China, all of which have a history of thousands of years. Hakka Niang wine refers to the wine brewed in various regions. Because the old mother specially brewed this wine for women who were confined to the confinement, it was called Hakka Niang wine, and some were called yellow rice wine. Niang wine is very strong, white and sweet. Can be mixed with eggs for eating, and has the effects of promoting blood circulation, removing blood stasis, nourishing blood and moistening lung.

2. The alcohol content of yellow rice wine is high, generally between 14%-20%, which belongs to brewing wine. Yellow rice wine is clear and transparent, bright yellow, smells rich and fragrant, tastes fresh and sweet, and is slightly bitter and spicy. Yellow rice wine is rich in amino acids and vitamins, which helps to promote human metabolism, relax muscles and promote blood circulation, and strengthen the body.

3. Hakka Niang wine is generally brewed with glutinous rice in family songs, and the method is very simple. Yellow rice wine generally takes rice as raw material and wheat koji or Xiaoqu as koji medicine, which usually goes through complicated processes such as soaking rice, steaming rice and drying. Yellow rice wine is mostly sold to the market, while Hakka Niang wine is mostly brewed and eaten by itself.