Carbonated beverages: we all know that carbonated beverages contain more carbon dioxide, and white wine *** with drinking will promote the absorption of alcohol in the stomach, people quickly drunk;

Beer: beer contains a lot of water and carbon dioxide, and white wine with drinking will accelerate the penetration of alcohol in the whole body, to the liver, gastrointestinal and renal organs such as organs to bring serious harm to the impact of the digestive enzymes, make the digestive enzymes, reduce gastric acid secretion, which can lead to stomach cramps and cause bleeding. Stomach acid secretion is reduced, can lead to stomach cramps, acute gastroenteritis and cause bleeding, etc., the cardiovascular and cerebrovascular hazards are greater;

Sugar: sugar is sweet, sweet and sour, sour and fire, and alcohol Ganxin hot, so wine and sugar should not be eaten together, otherwise it is easy to heat and move the fire, detrimental to the health of the body;

Mustard: Mustard belongs to the heat of the food, stimulating the more powerful, the wine itself is also spicy! high heat, the two with food is on fire

Chili: chili pepper belongs to the spicy food, and white wine with food will strengthen the role of alcohol anesthesia

Kelp: kelp itself is very high in nutritional value, but with white wine with food will be indigestion

Persimmon: persimmons contain more tannic acid, citing white wine to stimulate gastrointestinal peristalsis, and tannins, gastric juices will not be easy to react and generate persimmon stone, causing intestinal obstruction;

leeks: leeks are extremely yang things, and white wine is the yang thing of the drug, with food is on fire, will cause intestinal diseases;

tomato: tomatoes contain vitamin C, white wine contains a large number of ethanol, eaten with the chemical reaction in the chemical reaction will break the different chemical bonds, resulting in the chemical reaction of the stomach acid can not be decomposed, will lead to intestinal and gastrointestinal food is difficult to digest, and cause chest pains.

Beef: Beef has a very good tonic effect, sweet and warm, white wine itself is warm, with food is very easy to fire, and may cause constipation, inflammation of the corners of the mouth, tinnitus, redness of the eyes.

Baijiu (foreign name: Liquor and Spirits ), with grain as the main raw material, to large, small or bran quartz and mother of wine for the saccharification of the fermentation agent, cooking, saccharification, fermentation, distillation and distillation made of distilled spirits. It is also known as shochu, old white wine, and shochu. The liquor is colorless (or yellowish) and transparent, with a pure and aromatic odor, sweet and refreshing in the mouth, high alcohol content, and a composite aroma with esters as the main body after storage and aging. Various kinds of liquor are brewed by cooking, saccharification, fermentation, distillation, aging and blending, using starchy (sugary) raw materials, and with the use of quartz and brewer's yeast as saccharification and fermentation agents. Strictly speaking, prepared wines blended with food alcohol and food spices cannot be considered baijiu. The main concentration of liquor in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Luzhou, Mianzhu triangle has the world's largest and best quality distilled spirits producing areas, respectively, for China's three famous liquor Maotai five Lu, its liquor industry cluster to carry half of China's liquor industry.

Baijiu is a kind of distilled spirits unique to China, and is one of the world's six largest distilled spirits (Brandy Brandy, Whisky Whisky, Vodka Vodka, Gin Gin, Rum Rum, Chinese liquor Liquor and Spirits), which is made from starch or sugary raw materials into grains of wine or distilled after fermentation.

Baijiu, also known as Shaojiu, Bai Gan , is a traditional Chinese beverage alcohol. According to the "Materia Medica" records: "Shaojiu non-ancient method also, since the Yuan time when the founding of the method of thick wine and dregs into the cauldron (refers to the steamer), steaming the gas on, with a device to bear the dripping dew." It can be concluded that the production of liquor in China has a long history.

Quality liquor must have a proper storage period. Lu-type wine storage at least 3 to 6 months, more than a year; Fen-type wine storage period of about a year, that type of wine requires storage for more than three years. The degree of wine is generally more than 40 degrees, 40 degrees below for the low degree of wine.