Drink chrysanthemum wine on Double Ninth Festival.

The Double Ninth Festival is the golden autumn season of the year, and chrysanthemums are in full bloom. In ancient times, chrysanthemum wine was regarded as the "auspicious wine" that Chongyang must drink to eliminate disasters and pray for blessings.

1. Chrysanthemum is used as medicine to make chrysanthemum wine, which has the effects of dispelling wind and clearing heat, nourishing liver and improving eyesight, diminishing inflammation and detoxifying.

2. Jiujiu is homophonic with "Jiujiu" and also homophonic with "wine", so it is deduced that Jiujiu should drink chrysanthemum wine. Moreover, drinking chrysanthemum wine on the Double Ninth Festival was an important festival in ancient China.

The origin of Chongyang chrysanthemum wine

Chrysanthemum wine existed in the Han Dynasty. In Wei Dynasty, Cao Pi once presented chrysanthemums to Zhong You in Chongyang, wishing him a long life. Ge Hong of the Jin Dynasty recorded in Bao Puzi that there was a family in Nanyang Mountain, Henan Province, who lived a long life because of drinking the sweet valley water full of chrysanthemums. In Liang's "Picking Chrysanthemums", there is a saying that "under the east fence of picking chrysanthemums, picking pearls tells each other that the morning dew is wet", which is also a move of picking chrysanthemums to make wine. Until the Ming and Qing Dynasties, chrysanthemum wine was still very popular, and it was still recorded in Gao Lian's Eight Chapters of Respect for Life in the Ming Dynasty. This is a popular health drink.

"Chrysanthemum wine" is the wine brewed with chrysanthemum. According to "Miscellanies of Xijing", "Chrysanthemums are relaxed, stems and leaves are picked, and miscellaneous millet is brewed. When it is ripe on September 9 next year, it will be drunk, so it is called chrysanthemum wine. " In ancient times, the first year of the Double Ninth Festival was devoted to making wine for the second year of the Double Ninth Festival. On September 9th, picking fresh chrysanthemums and a little green branches and leaves, mixing them with grain and brewing them until the second year of Chongyang. The ancients thought that this wine could "cure all diseases and prolong life".

During the Ming and Qing dynasties, the folk custom of drinking chrysanthemum wine was still very popular. Adding a variety of Chinese herbal medicines to the wine had a better fitness effect. Decoct the juice with chrysanthemum, make wine with distiller's yeast and rice, and add some Chinese herbal medicines such as Rehmannia glutinosa, Angelica sinensis and Lycium barbarum.

Allusions to drinking chrysanthemum wine on Double Ninth Festival

1, "Xijing Miscellanies" records that "chrysanthemums are suitable, stems and leaves are harvested, and miscellaneous millet is brewed. Drink it when it is ripe on September 9 next year, so it is called chrysanthemum wine. " .

2. Ge Hong's Miscellanies of Xijing in the Eastern Jin Dynasty recorded that during the reign of Emperor Gaozu, on September 9th, dogwood was invited to eat lotus bait and drink chrysanthemum wine in the palace. Clouds make people live longer. "Later, drinking chrysanthemum wine gradually became a folk custom.

3. Guan Liang of the Southern Dynasties wrote "Continued Harmony", which recorded that "on September 9th ..., drinking chrysanthemum wine can eliminate disasters". This is the beginning of the ancient custom of drinking chrysanthemum wine on the Double Ninth Festival.

4. "Chronicle of Jingchu's Age" records that "on September 9, Pei Yun ate lotus ears and drank chrysanthemum wine, and he lived a long life." 5. In the Ming and Qing Dynasties, it was better to add a variety of herbs to chrysanthemum wine.

How to brew chrysanthemum wine on Double Ninth Festival?

Formula one

Materials:

1, chrysanthemum, Eucommia ulmoides, 500g each.

200g each of Radix Saposhnikoviae, Radix Aconiti Lateralis Preparata, Rhizoma Zingiberis, Cortex Cinnamomi, Radix Angelicae Sinensis and Herba Dendrobii;

3. 250g of fluorite and 250g of cistanche deserticola;

4. 400 grams of powder, angelica pubescens and clock milk powder;

5. Poria cocos 150g. Practice: seven barrels of wine, soaked for five days.

Efficacy: chill tonic.

Formula II material: Chrysanthemum, Radix Rehmanniae and Cortex Lycii each 2500g; 35 kg of glutinous rice; Proper amount of koji.

Exercise:

1, add 50 kg of water to the first three flavors and cook until half.

2. Soak the glutinous rice, drain it, steam the rice and wait for the temperature.

3. Use distiller's yeast (pressed first) to mix the medicinal juice evenly, seal it in the jar, and clarify it for later use.

Efficacy: strengthen bones and muscles, clear away deficiency and heat. Usage: Take orally. Take 10 ml warm clothes three times a day.

Formula 3 material: 500g of Chrysanthemum morifolium; 300 grams of raw land; Lycium barbarum100g, angelica sinensis100g; 3000 grams of glutinous rice; Proper amount of koji.

Exercise:

1, decocting the first four herbs in water twice, and taking 2500ml of concentrated juice for later use;

2. Take 500 ml of glutinous rice juice, soak it, drain the water and steam the rice;

3. After cooling, mix well with distiller's yeast (pressed fine) and medicinal juice, and put it into a crock for fermentation;

4, brewing as usual, after the taste is sweet;

5, slag removal, that is. Efficacy: nourishing liver and improving eyesight, nourishing yin and clearing heat.

Usage: Take orally. Take 20-30ml each time, twice a day.