As a Hunanese, I should be very proud of Hunan’s wine culture, especially the Jiugui and Jiu Xiangquan series.

The current drinking culture contains a strong political consciousness, among which the spirit of patriotism is the most prominent.

But before that, wine culture was also a very important part of Hunan's history and culture.

This time Autumn Sugar lands in Changsha, it’s time to learn about Hunan’s wine culture!

Hunan people like to drink, and they are even better at making wine.

Hunan anciently belonged to Jingzhou, the land of Chu-Xiang civilization, with beautiful mountains and rivers, plentiful grains, unique geographical environment and mild and humid climate, which provide a rich material and environmental foundation for Hunan wine brewing.

Hunan is also a major grain-producing province. High-quality rice, wheat, sorghum, cereals and other grains as well as abundant fruits provide high-quality raw materials for wine brewing. Therefore, Hunan’s variety of wines and the excellent quality of the wine are praised by the world.

Hunan Shili Gallery From historical documents, we can see the fragrance of fine wines in Nanyue Dongting and Yuelu Xiangshui.

Lijiu (also known as Linjiu) produced in Hengyang, Hunan is one of the most famous wines in ancient China. Its brewing process is the same as Shaoxing rice wine and Japanese sake. Linjiu became famous much earlier than Shaoxing rice wine.

Some experts say that the birthplace of Chinese rice wine is in Xidu, Hengyang, Hunan.

Qu Yuan mentioned Hengyang ancient wine "Liu Liquor" in "Chu Ci" and called it "Chu Yuanliu".

He also gave a detailed and vivid description of the food and wine at the banquet in Chudi (Hunan) in "The Soul Conjuring".

The "Youshui" and "Lishui" in the ancient Wuling cultural circle are also closely related to the wine culture.

"Ciyuan" writes: "In ancient literature, wine and You are the same."

According to Hunan folk saying, Youshui River was also called Jiuhe River in the past.

Today's Youshui River, in ancient times, you, wine, 醴, and rituals were all interchangeable. Chunjiu was also called 鴴jiu. In the oracle bone inscriptions, this word was like using pottery beans to hold mellow wine to worship the gods. Later generations added the word "酴" next to "锴志"

: "At the beginning, the ancestral temple was established and the wine was called Li." In ancient times, the tribes who were good at making wine lived in Lishui.

In addition, "The Analects of Confucius", "Chu Ci", "Lü's Spring and Autumn Period·Original Flavor", "Qi Min Yao Shu", "Yi Wen Lei Ju", "Beishan Jiu Jing" and other documents have rich insights into Huxiang's drinks and food.

record.

There are also many folk legends about Emperor Yan making wine in Hunan. Emperor Yan left rich footprints on the land of Huxiang. Hunan is the place where Shennong Yan Emperor and Huang Emperor lived and the place where Emperor Yan rested (there is the Mausoleum of Emperor Yan in Zhuzhou).

Emperor Yan was the ancestor of farming civilization and the founder of wine culture. In Emperor Yan's time, he already had the raw materials and equipment for wine storage, and he also summarized the wine-making technology from apes and monkeys.

From this point of view, the people who made wine at that time must be the ancestors of Hunan.

Emperor Yan: Started farming and taught people how to farm. In the 1970s, not only the remains of wine and a large amount of residual food were unearthed from the Mawangdui Han Tomb in Changsha, but also food slips, chopsticks, drinking utensils, and food utensils.

The essence of quality and its wide range of applications are enough to open a Han Dynasty food museum.

The lacquer ear cup of "Junxing Wine" unearthed from Mawangdui. Among the cultural relics unearthed from tombs of the Western Han Dynasty, there are several types of wine recorded in it: white wine, rice wine, warm (fermented) wine and rib wine, especially in the unearthed silk book "Health Preservation". The two medical works "Prescriptions" and "Zheraping Prescriptions" contain the earliest records of brewing techniques discovered in my country so far.