What Chinese herbal medicines are generally used to make wine, and how to make wine?

All ethnic minorities in China have their own long tradition of folk medicine and medical treatment. Among them, the rich mixed wine is one of its important components. They use the characteristics of wine that can "promote drug potential, maintain beauty and delay aging" to introduce drugs into wine and drugs into wine to achieve the purpose of treating diseases and prolonging life. In the early Ming Dynasty, Mao Lan, a pharmacologist, absorbed the rich medical culture and nutrition of ethnic minorities, and compiled a pharmacological monograph "Herbal Medicine in Southern Yunnan" with unique local and ethnic characteristics. In this magnum opus, which is a century and a half earlier than Li Shizhen's Compendium of Materia Medica, Mao Lan deeply discussed the principles and methods of using wine and medicine, and recorded a large number of recipes and secret recipes for mixing wine and medicine.

There are many kinds of mixed wines of ethnic minorities with rich flavor. Useful medicinal root block preparations, such as gastrodia elata wine in western Yunnan. Poria wine in Ailaoshan area, Sanqi wine in south Yunnan, Cordyceps wine in northwest Yunnan, etc. Useful plant fruit concoctions, such as papaya wine, Mulberry Wine, Plum Wine, olive wine, etc. Some people use plant stalks to make wine, such as ginseng wine, gum orchid wine and parasitic grass wine; Some people use animal bones, gallbladder, eggs, etc. , such as tiger bone wine, bear bile wine, egg wine, black-bone chicken Whitestorm wine; Some people use minerals as wine, such as medical stone wine.

According to the efficacy, there are two kinds of mixed liquor for ethnic minorities: health care mixed liquor and medicinal mixed liquor. Among them, there are many kinds of health-care blended wine with wide uses, accounting for the vast majority of blended wine.

Rosa roxburghii wine is a kind of Rosa roxburghii wine brewed by Buyi people in Guizhou, which is well-known at home and abroad. The brewing method of Rosa roxburghii wine is: collecting Rosa roxburghii fruit after harvesting japonica rice every autumn and drying it. Then make wine with glutinous rice, put the wine in a big jar, and then soak the Rosa roxburghii in the jar. After a month (the longer you soak, the better). The wine is yellow, fragrant and delicious, about 12 degrees, and it is not easy to intoxicate.

Yanglinfei Liquor Yanglinfei Liquor is a traditional mixed liquor which enjoys a good reputation at home and abroad, and is named after its origin. Yanglin Town is located on the bank of Yanglin Lake in Songming County, central Yunnan. As early as the early Ming dynasty, merchants gathered, industry and commerce flourished, and the wine-making industry was particularly developed. At the end of the autumn harvest every year, there are hundreds of stoves and thousands of villages making wine on the banks of Yanglin Lake and yu long River, showing a prosperous scene of "farmers singing early rice" and "Taiping village wine *". Traditional brewing techniques and rich pharmacological knowledge are the solid foundation for the success of Yanglin fat wine. At the end of the Qing Dynasty and the beginning of the Republic of China, Chen Ding, the owner of Yanglin Brewing Company, founded the "Yubaohao" Brewing Workshop. Based on the technology of brewing Shuijiu with 18 herbs from southern Yunnan, Mao Lan, he brewed pure grain Xiaoqu liquor, soaked more than 0/0 kinds of Chinese herbal medicines such as Codonopsis pilosula, Hovenia dulcis Thunb, dried tangerine peel, round meat, jujube, etc., and added a proper amount of honey, sucrose, pea tip and green bamboo leaves, which were carefully prepared. After long-term exploration and practice, in the sixth year of Guangxu in Qing Dynasty (AD 1880), a blended wine was introduced to the market. Its color was jade-green, clear and transparent, and the fragrance of medicine and wine was integrated. This wine is mellow and sweet with a meaningful aftertaste. Has the effects of invigorating stomach and spleen, harmonizing viscera, promoting blood circulation and strengthening body. Founder Chen Ding named it "Yanglinfei Wine".

Egg wine is a kind of health-care mixed wine with strong local and ethnic characteristics during the egg wine festival and when guests want to come to the door. The preparation method of an egg wine is as follows:

1, material preparation. 40o-45 "pure grain shochu, ginger, tsaoko, pepper, eggs, sugar, etc. The use ratio of various raw materials is: if you make 10 kg egg wine, add ginger 1 2, pepper 0. 15, sugar 3 kg, and 5 eggs.

2. Cook wine. First, put the tsaoko in a fire pit and burn it into paste, then wash, peel and flatten the ginger. Put the prepared Amomum tsaoko, ginger and white wine into a pot at the same time, boil the wine with warm fire, and then add sugar; After the sugar is completely melted, remove the fire from the bottom of the pot, but keep the residual heat; Take out ginger and tsaoko and crush them quickly. After mixing the eggs evenly, slowly pour them into the hip flask with thin thread, while stirring the wine quickly. Finally sprinkle with pepper and serve.

Authentic Yi's egg wine is made from ready-to-drink wine. When placed in a bowl, the remaining temperature is lingering, the fragrance is fragrant, the eggs are silky, the protein is as white as silk, the yolk is golden and pleasing to the eye, and the remaining temperature at the entrance is endless. After drinking, it will clear the heart and refresh the mind, drive away wind and remove dampness. During the festival, a bowl of hot egg wine sets off the peace and enthusiasm of the program; A bowl of delicious egg wine shows the sincerity and enthusiasm of the Yi people.

Guizhou Miao people soak wine, also known as' Rosa roxburghii wine'. Different from the general mixed wine, the wine base used for soaking wine is not distilled wine, but water wine with juice, that is, fermented wine. The production method is as follows: firstly, glutinous rice wine is made from glutinous rice, then the Rosa roxburghii fruit is dried in the sun, put into a cloth bag, and put into a jar for solid sealing and soaking. After cellar storage for 3 months, take out the residue of Rosa roxburghii and eat it. The brewed wine is amber, delicious and mellow, which is helpful for digestion, stomach strengthening and blood circulation.

Songling Liquor Songling Liquor is a traditional drink of Manchu, and its production method is very unique: find a Gu Song in the mountains, cut off its roots, put the wine in a pottery jar, bury it under it, and dig it out more than a year later. It is said that in this way, Gu Song's semen was sucked into the wine. Songling wine is amber in color and has the effect of improving eyesight and clearing heart.