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Hakka Niangjiu is the oldest type of wine in my country, with a history of five thousand years. It is brewed with glutinous rice and black glutinous rice as raw materials, and special koji and distiller's yeast as saccharification starter. It is red in color. Brown, with a sweet, mellow, and fragrant unique flavor. Hakka Niangjiu is also called old wine and yellow rice wine in the Hakka area. It is said to have a history of 5,000 years. It is similar to Jiangnan glutinous rice water wine, but it has a completely different and unique background. Hakka Niang Liquor is milky white in color and is so thick that you can pull it out when you stick it with chopsticks. Take a sip and it will be delicious and fragrant, going straight to your heart. "Youxue Qionglin" records: "Its taste is fragrant and sweet, and its color is warm and red. Drinking it can connect the aura of heaven and earth, activate the divine veins of meridians, and is especially suitable for fitness and beauty." Drinking Niangjiu is a common custom among Hakka people. , when it comes to festive festivals, Hakka people prefer to use Niang wine to entertain guests and friends.

Hakka people are good at wine and hospitable. Shibi people use tin wine pots to store wine. A pot weighs about three kilograms. Most people can only drink about one kilogram. This wine is mellow and refreshing. , when you drink a certain amount, you will feel slightly drunk, your face will shine, and your internal organs will feel warm and melting as if you have been bathed in warm water. There is an indescribable sense of comfort in Piao Ranran. ?

In the Hakka area of ??northern Guangdong, almost every Hakka household is proficient in brewing "Hakka wine" made from fermented glutinous rice. Therefore, every household in the village has a wine urn or vat, which is dried in front of the courtyard. Behind the hospital. During festivals, women make Hakka wine in their own stoves and yards. Farmers often say: "No one dares to call himself a master when it comes to making wine and tofu." Even masters who have been making rice wine for decades do not dare to be careless. Women also like to compare their skills. If someone's wine is sour, they will be laughed at. In the past, "Hakka Niangjiu" was used as a tonic for Hakka women during confinement. Chicken was stewed in "Hakka Niangjiu". The Hakka people called it chicken wine. Three days after the birth of a child, relatives and friends drink "three-chao wine", "full moon wine" when the moon is full, "one-year-old wine" when the child is one year old, "warm sedan wine" before getting into the sedan when the child is married, and "wedding wine" at the wedding banquet. Drink "birthday wine" on old birthdays. At this time of year, women, children, old and young can't help but take a few sips of wine. ?

In addition to drinking Niangjiu, Hakka people also regard it as a gift. During the wedding, Niangjiu is a gift given by the woman in return to the man. The woman carries the homemade Niangjiu together with other gifts on a pole, commonly known as the "wine delivery pole." If a Hakka family gives birth to a child, the husband's family will prepare a pot of mother's wine, a rooster, and a firecracker to be sent to the woman's home to announce the good news. ?

Nowadays, Hakka wine has not only become a must-have drink on the dinner table for Hakka people during the festive Spring Festival, but it is also given as a gift to relatives and friends.