1, Hakka Niangjiu and Huangjiu are one of the ancient liquors in China, both of which have a history of thousands of years. Hakka Niang wine refers to the wine made in various regions. Because the old mother specially makes this wine for women who are confined to the moon, it is called Hakka Niang wine, and some are called yellow wine. Niangjiu is thick, white, and very sweet. It can be mixed with eggs 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, transparent and bright yellow, smells rich and fragrant, tastes fresh and sweet, and has a faint bitter and spicy taste. The rich content of amino acids and vitamins in yellow rice wine is helpful 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 household koji, and the method is very simple. However, yellow rice wine generally uses rice as raw material and wheat koji or Xiaoqu as starter, 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 made and eaten at home.