How to eat wine in the Eastern Han Dynasty

Sichuan "Donghan" brand fermented grains series products are traditional foods in Dazhu County, Sichuan Province, and have been included in the dictionary of famous and famous products in China. They originated in the Han Dynasty and flourished in the Qing Dynasty. 1992, the company organically combined traditional technology with modern industrial technology, and developed "Donghan brand" fermented grains with China Food Fermentation Industry Research Institute, and made them with high-quality glutinous rice, mountain spring water and 108 Chinese herbal medicines. The wine is sweet, glittering and translucent, lubricating, nourishing yin and tonifying kidney, strengthening the body, prolonging life, beautifully packaged, convenient to carry, entertaining guests and giving gifts to relatives and friends, especially suitable for the elderly, children, the weak, pregnant women, and deeply loved by people from all walks of life. The product is green food, the symbol product of China Sports Delegation, and the favorite brand of Sichuan people.

"Old jujube" is a kind of folk dessert and drink, which is found in many places in Shaanxi. Steam the washed and softened glutinous rice until it is half cooked, then cool it to about 30℃ with cold water, add distiller's yeast, mix well, put it in a pot, leave a small hole in the middle, cover it with a quilt, and put it on a hot kang for fermentation. The temperature should be about day and night. The basin should be rotated frequently, so that the glutinous rice in the basin can be heated evenly. A day or two later, a bouquet of wine emerged from the basin. I lifted the quilt and saw a milky white liquid in the middle hole. I dipped my finger and tasted it. It's sweet, but it's different from sugar and has a slight fragrance. This is an important symbol of the success of mashing. So you can eat. Or take one or two spoonfuls of water to boil. Or add frangipani, poached eggs, and even soup and eggs to eat in this cooked mash. You can also drink cold drinks.

In all parts of Guanzhong, not only ordinary people cook fermented grains themselves, but also in counties and townships, most of them have merchants who specialize in selling fermented grains. In recent years, night markets have flourished, and fermented grains are the most common and popular snacks. There are also people selling chilled mashed potatoes in the city. There are also fermented grains of raw juice that are specially sold without water, called fermented grains. Glutinous rice is also called glutinous rice or glutinous rice, so glutinous rice is also called glutinous rice wine. Among many fermented grains, the fermented grains in Lintong County are the most famous, and they are called Lintong fermented grains or Lintong osmanthus fermented grains. The production method is similar to the general folk method. It is characterized by strong juice and mellow taste, and the glutinous rice floats on the water surface after boiling, and the wine is overflowing. Because there is a famous hot spring Huaqing Pool in Lintong, which used to be a place where Li Longji, the romantic son of heaven, and Yang Yuhuan, a peerless beauty, bathed and enjoyed themselves, and Lintong's fermented glutinous rice was brewed with hot spring water, so it added a bit of charm. Some books even say that the earliest mash was specially made for Yang Guifei.

Hanzhong people also like mash. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that you should not only cook for yourself during the Chinese New Year holiday, but also cook at ordinary times. Especially in Hanzhong bazi, which is dominated by rice, people have to use a piece of land to grow wine and rice specially for fermented grains. You can't grow your own plants at that time, but try to exchange some, at least during the Spring Festival. If you have to, make it with big steamed buns. When a woman is in labor, she must make mash at home, because eating egg mash is very nutritious for the parturient. Weddings and funerals, building houses and beams, and also hosting guests. When making, the rice is steamed to 80% maturity, mixed with distiller's yeast, cooled, dried in a jar, covered with a quilt, and placed by the hearth in winter. The sweet and sour degree of mash is determined by different koji and dosage, as well as the temperature in the production process. It's always good to have a little acid in the sweetness. In addition to beating frangipani or poached eggs, there are many unique ways to eat them: first, soak them in twist; The second is to tear the persimmon and put it into the mash soup to cook together; The third is to chop the walnuts. Mix lard evenly and cook with mash; Eating cold water mash in summer, taking a spoonful of mash and adding some cold water will make you feel cool and the summer heat of the day will be eliminated.

Fermented wine is also a kind of wine, but its taste is light and generally not intoxicating. But if you eat too much and eat fermented grains that have not been boiled in water, you will be more drunk and it will be more difficult to wake up. Shi Li, a scholar of Amin Dynasty, said in Yu Shu: "I don't want to spoil my wine every day, but use cooked glutinous rice as it, so I don't want to spoil it, that is, old mash, old mash." There are records about mash in "Zhuangzi Stole Foot" and "The Book of the Later Han Dynasty", which shows that it has a long history, dating back to the Qin and Han Dynasties, and was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an Temple on May 2nd", saying that "Slurry rice wine is what Du Fu called muddy mash". Sichuanese call it' old jujube', which contains less alcohol. " "Slurry rice wine" seems to be "Jiangmi rice wine". Not only Sichuanese, but also Shaanxi people call it mash. Some books say that there are rotten stewed whip bamboo shoots in Zhejiang, rotten snails in Shanghai, rotten stewed Zizania latifolia in Beijing, light rotten fresh scorpions in Fujian and rotten meat in Shaanxi, all of which are processed with "mud mash" and "no wine". It can be seen that mash is very common in China, both in the north and in the south, and it is deeply loved by people at all times.