Traditional Culture Encyclopedia - Traditional culture - What is the history of Chinese liquor?
What is the history of Chinese liquor?
There are different opinions on the history of Chinese liquor.
The more famous ones include the Yuan Dynasty theory, the Song Dynasty theory, the Tang Dynasty theory, the Eastern Han Dynasty theory, etc.
In fact, the history of Chinese liquor is even older than the above point of view, and can be traced back to the Western Han Dynasty, more than 2,000 years ago.
Liquor, also called shochu, is a distilled liquor unique to China.
Distilled wine is an alcoholic beverage obtained by distillation of the original fermentation product and has a higher alcohol concentration than the original fermentation product, such as liquor, whiskey, brandy, vodka, etc.
The emergence of liquor is also inseparable from the invention and use of wine distillers.
The title of Marquis of Haihun was granted by the Western Han Dynasty and was hereditary for 4 generations (from 68 BC to 8 AD).
In 2011, the tomb of Liu He (92 BC - 59 BC), the first generation of Haihun Hou, was discovered in Xinjian District, Nanchang City, Jiangxi Province. A bronze still, consisting of a copper cauldron and a steamer barrel, was unearthed in the tomb wine store.
It consists of two parts, the body is larger, and the structural principle is similar to the still used in traditional liquor steamer barrel distillation.
Since it was unearthed in a burial wine cellar, it was more likely to be used to steam wine than for any other purpose.
Liquor aroma: There are a total of 12 types, including strong aroma, sauce aroma, light aroma, strong sauce and both aroma, rice aroma, phoenix aroma, black bean aroma, special aroma, sesame aroma,
Laobai dry fragrance type, Dong fragrance type, Xiaoqu light fragrance type.
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