The pronunciation of mash is láo zāo. meaning river rice wine.

Moromi was originated in Han and flourished in Tang. Hou Han Shu - Fan Chuan: "And the king of the wild offered sweet mash and paste molasses every year." "Mash, mellow wine juice dregs will also." Derived from cloudy wine. It can be seen that mash originated in the Han Dynasty. It is rumored that when Emperor Wu of the Western Han Dynasty enlisted civilian laborers from all over the country to build the Maoling Mausoleum, his reign lasted 54 years, and the Maoling Mausoleum was repaired for 53 years.

They were rice-eating laborers, but the project was so large that they were nervous about eating, so they produced mash, which is nutritious and can be placed for many days to relieve the summer heat. To the Tang Dynasty Kaiyuan Tianbao years, mash has evolved from the court aristocrats drink for the folk of the popular beverage.

The role of mash

Mash is rich in human amino acids, with as many as 16 kinds. And contains a variety of vitamins, sugars, organic acids, proteins, peptides, inorganic salts and other ingredients, moderate consumption helps to improve immunity, promote metabolism, blood nourishment, soothing and revitalizing, fitness and strong heart, prolonging life and so on, it is a kind of nourishing food, nutritional value is very high.

The mash has a wide range of uses in traditional Chinese medicine, and is often used to soak, fry and cook, and steam all kinds of Chinese herbs to improve their efficacy. Eating mash is not only good for human health, but also has auxiliary therapeutic function for some chronic diseases, which can promote gastric secretion, increase appetite, help digestion, promote blood circulation, improve HDL content, reduce lipid vascular deposition, and activate blood circulation and other functions.