Chrysanthemum wine takes chrysanthemum, glutinous rice and distiller's yeast as raw materials, and its taste is cool and sweet. Volume 53 of Liao History of Yuan Dynasty records: "On the ninth day of September ..... the highland was outstanding, giving Fan Han officials chrysanthemum wine." On the Double Ninth Festival, people have the traditional custom of drinking chrysanthemum wine. Chrysanthemum wine, in ancient times, was regarded as the "auspicious wine" that Chongyang must drink to eliminate disasters and pray for blessings. ?

Chrysanthemum wine brewed in China was popular as early as the Han and Wei Dynasties. According to Ge Hong's Miscellanies of Xijing in the Eastern Jin Dynasty, "Chrysanthemum is suitable, stems and leaves are picked, and miscellaneous millet is brewed. Drink it when it is ripe on September 9 next year, so it is called chrysanthemum wine. " It is also recorded that during the reign of Emperor Gaozu, Cornus officinalis was invited to eat lotus bait and drink chrysanthemum wine in the palace on September 9.

Making method of chrysanthemum wine:

Preparation materials: glutinous rice 1 bowl, appropriate amount of dried chrysanthemum, medlar 1 platter, and a little distiller's yeast.

1. After washing glutinous rice with clear water several times, add appropriate amount of clear water and soak for 2 hours. Pour the glutinous rice and the soaked glutinous rice water into the rice cooker and turn on the rice cooker.

2. Brewing: air-dry the glutinous rice until it is slightly cool, add a proper amount of cold boiled water to the distiller's yeast, stir it evenly to make the distiller's yeast completely dissolve in water, pour it into the steamed glutinous rice, stir it evenly to make the glutinous rice and distiller's yeast merge, and put it in a clean container without water and oil for 3 days.

3. After the glutinous rice is fermented, take a proper amount of dried chrysanthemum and soak it in hot water, or add a proper amount of hot water to soak it in medlar. You can also soak chrysanthemum and medlar in cold boiled water, but don't soak them in raw water. In the later stage, the chrysanthemum and medlar are soaked and added into the wine. If soaked in raw water, it will also bring raw water into the wine, which will easily destroy the quality of chrysanthemum wine.

4. Add the soaked chrysanthemum and medlar into the fermented wine made before, and drink it after sealed fermentation for 15 days.