Fermented wine, also known as mash, is the remaining by-product of glutinous rice wine. In ancient times, fermented grains were abandoned, and Du Fu, a poet in the Tang Dynasty, once lamented the bitterness of eating fermented grains. Modern people not only use fermented grains as dessert, but also use them as cooking condiments.

Modern medicine has found that fermented grains can improve blood circulation, enhance immunity, promote appetite, breast enlargement, lactation and beauty, which is of great benefit to human body.

When you go to a restaurant, you often get an egg made of wine, that is, you beat an egg in the wine and cook it. In Jiangsu and Zhejiang provinces, fermented glutinous rice, sweet osmanthus and small glutinous rice balls are cooked together to make a fermented garden. Longan, red dates, or medlar are added to the wine sold in the supermarket. Lycium barbarum nourishes liver and kidney, improves eyesight and moistens lung.