Yellow rice wine, also known as old wine, rice wine and Shaoxing wine, is called "liquid cake" in Japan. It is a specialty of Han nationality, a treasure in wine and one of the oldest artificial drinks in the world. It has a history of more than 6000 years. It is brewed from rice, fermented starter and medicinal liquor, and it tastes spicy and bitter.
There are different types of yellow rice wine due to different regions, raw materials, processing procedures and drinking habits, which is probably the most diverse beverage in the world. Even in a township and village, the yellow rice wine produced by various wineries or families is also different, and there are countless throughout the country. The most famous yellow wine is the yellow wine produced by the only Xianheng Yellow Winery on the Julie River in Shaoxing, Zhejiang. Its taste is mellow and unparalleled in the world. The reason is that Julie's water contains more trace elements molybdenum and strontium.
No matter how many kinds there are, the raw materials used are inseparable from rice, or glutinous rice, or japonica rice, or indica rice, or millet, so some places call it rice wine. It has three characteristics: ① low alcohol content, ranging from 5% to 20%, moderate sugar content, red yellow or white yellow, rich aroma, mellow and delicious, bright color and amber. ② The nutritional value is particularly high, which is 5 ~ 10 times higher than that of beer listed as a world nutritional food. ③ It has a wide range of uses and various usages, and has its unique seasoning function.
Well-known domestic yellow wine is divided into Shaoxing yellow wine, Fujian heavy wine, Shandong Jimo old wine, Jiangsu Danyang sealed wine, Liaoning Dalian yellow wine, Jiangxi Jiujiang sealed wine and Hubei Zaoyang sealed wine.
Rice wine: Rice wine with a long history and excellent brewing, also known as sweet wine, sweet koji wine and boiling juice wine, is also one of the specialties of the Han nationality and has a long drinking history.
There are many similarities between rice wine and yellow rice wine, so some places also call rice wine "rice wine". The difference between the two is that rice wine only uses rice as raw material and uses sweet wine koji. The preparation process is simple, the alcohol content is low, and the taste is sweet, which is suitable for a larger crowd and is most suitable for drinking in summer. The production method is that rice (dried rice) is completely cooled, then mixed with distiller's yeast and fermented for 24 hours. Generally speaking, sweet rice wine made of glutinous rice has the best quality and is the most common way to eat it.
Wine: a drink that protects the heart. Wine is an alcoholic beverage made from high-quality fresh grape juice or raisin fermentation. It is an elegant beverage with 8% ~ 20% alcohol content, sweet and mellow taste and rich nutrition, which can prevent and treat many diseases. It is the most popular in France, Europe, America and all over the world.
Wine can be divided into red, white and pink (also called pink or rose red) by color; According to the sugar content, it can be divided into sweet, semi-sweet, semi-dry and dry wines. According to the processing method, it can be divided into whole juice, half juice, sparkling wine and special wine. Sweet wine contains a lot of sugar.
Beer: liquid bread beer for appetizing and digestion is a kind of low-concentration alcoholic beverage containing carbon dioxide, which is made from barley malt and hops with strong flavor as the main raw materials through saccharification and fermentation. It is also useful to use high-quality malt as the main raw material and add some rice or corn as auxiliary materials to make low-concentration alcoholic beer or beer made entirely of high-quality malt. Its alcohol content is between 2% and 7.5%, which is lower than yellow rice wine and wine, and even lower than white wine. Beer tastes cold and bitter, but bitter is sweet. It was introduced to China at the end of 19.
Liquor: In ancient times, it was called "the length of a hundred medicines"
Liquor, also known as shochu, liquor and fire liquor, is called liquor or spirits in some places. Liquor is made from sorghum, corn, sweet potato, barnyard grass, rice bran and other grains or other fruits through fermentation and distillation. Because there is no color, it is called white wine; Because of its high alcohol content, it is also called shochu or high-alcohol liquor.
There are many kinds of liquor, which can be divided into high-alcohol liquor (containing more than 40% alcohol) and medium-alcohol liquor (containing 20% ~ 40% alcohol) according to alcohol content. According to the fragrance type, it can be divided into fragrance type (also called Fen type), strong flavor type (also called Lu type) and sauce flavor type (also called Mao type); According to the source of alcohol, it is divided into original juice wine and blended wine. Fen-flavor liquor is represented by Shanxi Fenjiu, which is fragrant, refreshing, soft and pure; Luzhou-flavor liquor, represented by Sichuan Luzhou Daqu, is fragrant and sweet. Maotai-flavor liquor represented by Kweichow Moutai has low alcohol content and pleasant aroma.
Nourishing medicinal liquor Nourishing medicinal liquor, also referred to as medicinal liquor for short, refers to medicinal liquor made by soaking or decocting traditional Chinese medicines with Chinese liquor, yellow wine or rice wine, and filtering to remove residues; It also refers to low-alcohol liquor made by nourishing Chinese medicine, part of rice and distiller's yeast and removing dregs. These medicated wines contain alcohol, some traditional Chinese medicines or some rice nutrition, which is more suitable for treating chronic diseases and intractable diseases with a long course of disease. If the prescription and dosage are used correctly, there will be better therapeutic effect.
Wine and milk should not be eaten with milk, which is sweet and slightly cold, and can replenish deficiency and moisten intestines, clear away heat and detoxify; Liquor is sweet and pungent, which can disperse air conditioning, promote blood circulation, dispel wind and promote qi circulation. Sex, taste and function are opposite and cannot be eaten together. From the point of view of modern nutrition, ethanol can inhibit the oxidative decomposition of fat and promote the synthesis of fat. It can accumulate fat in the liver, thus inducing the formation of fatty liver. Milk contains more fat. If you drink it with ethanol, it will promote the fat to flow into the liver. Besides ethanol, wine also contains some harmful components, such as methanol, aldehydes, lead (contaminated by distillation) and so on. Aldehydes are toxic substances, such as formaldehyde, which are toxic to cell protoplasm and can coagulate protein. The protein content of milk is very high, so if alcohol is drunk with milk, it will not only reduce the nutritional value of milk, but also be harmful to health.
Wine and sugar should not be the same as sugar. Sugar is sweet and sour, and acid makes a fire. Maltose and brown sugar are especially important Alcohol is sweet and spicy, so it is not suitable for wine and sugar. If it is hot for a long time, it will be harmful to your health. Modern nutrition believes that ethanol can affect the metabolism of sugar, which is due to the formation of excessive reduced coenzyme I by ethanol oxidation, which inhibits the circulation of tricarboxylic acid and leads to the increase of blood sugar. Drinking while eating sugar affects the absorption of sugar and is prone to diabetes.
Wine and spicy food should not be eaten together. Compendium of Materia Medica records: "Eating mustard and spicy food after drinking will make people slow down." Wine is a spicy thing, mustard and spicy things are spicy things. Eating together is tantamount to adding fuel to the fire. Burning fire and activating blood will cause endless harm, and people with normal signs of yin and yang deficiency should not eat together. In addition, as long as it is mala Tang, it will stimulate nerves, dilate blood vessels, further promote the anesthetic effect of alcohol, and make people tired and weak. So they can't eat together.
Liquor and beer should not be eaten together. Beer contains 17 kinds of amino acids and 10 kinds of vitamins, especially B vitamins, which are rich in minerals. Therefore, drinking beer often has the effects of strengthening the stomach, promoting digestion, clearing away heat, promoting diuresis, strengthening the heart and calming the nerves, so beer is very popular with people. However, some people think that beer has low alcohol content and is not enough to drink, so drinking white wine in beer is harmful to human body. Beer is a low-alcohol beverage, but it contains carbon dioxide and a lot of water. If mixed with liquor, it can aggravate the penetration of alcohol in the whole body. This will strongly stimulate and hurt the liver, kidney, intestine, stomach and other internal organs, affect the production of digestive enzymes, make less gastric acid secretion, lead to stomach cramps, acute gastroenteritis, duodenitis and other diseases, and the harm to the cardiovascular system is also quite serious.
Liquor and carrots should not be eaten together, which will produce adverse biochemical reactions and easily lead to liver poisoning.
Liquor and walnuts should not be eaten together. Walnuts are rich in protein, fat and minerals, but they are hot, so they eat more dry fire and white wine is sweet and spicy. Eating them together is easy to cause blood heat, ranging from dry cough to nosebleeds.
Soju and millet should not be eaten together, which will cause angina pectoris.
Beer and smoked food should not be eaten together. Smoked food contains more organic ammonia, and some of them will produce polycyclic aromatic hydrocarbons during processing or cooking, such as benzopyrene and aminomethyl derivatives. People who drink beer regularly have higher blood lead content. The combination of lead and the above substances may cause cancer or induce digestive tract diseases. Therefore, China Food News warned people: "Drinking beer is not suitable for eating salty and smoked food at the same time."
Beer and soda should not be eaten together. It is unscientific for someone to pour soda water into a beer glass and drink it with beer. Beer is the favorite drink of modern people. No matter whether you eat at ordinary times or on the banquet table, you can't do without beer. Some people call it "liquid bread", which shows that beer contains certain nutrition. But some people drink beer, especially at parties, and often drink soda in beer. Few people are not drunk when drinking beer like this. Because soda contains a certain amount of carbon dioxide, beer also contains a small amount of carbon dioxide. After drinking soda in beer, excessive carbon dioxide will further promote the absorption of alcohol by gastrointestinal mucosa. If you are slightly drunk when drinking, you will be more drunk after drinking a glass of soda, so you can't drink together.
The best combination of wine+lamb chop wine+plum juice and shrimp should not be eaten together, which will produce adverse biochemical reactions and lead to diarrhea.