Have you ever had yellow rice wine? What are the folk rumors of its efficacy and function?

? Rice wine made from the natural fermentation of soft grain rice or rhubarb rice. In the western part of Henan Province in the southwestern part of the mountain, this wine is often drunk during menstruation. It has the effect of nourishing the liver and kidney, strengthening the spleen and warming the liver, appetizing and eliminating food, and it is also a better drink for people to nourish their body and health.

Yellow wine is divided into north and south, the south school of yellow wine to Shaoxing wine as a representative of the north yellow wine to Shandong Jimo old wine as the leading brand. For their lees, the first to distill out of a high degree of liquor on the steamer, the South is called "bad burn". Figure 1?2?The north is called "chaff wine", two meanings: one is the chaff of wine, is the winemaking scraps out of the wine, the second layer of meaning is in order to better re-fermentation to be adjusted into some of the chaff to facilitate the permeability to facilitate the growth of microorganisms. Jimo distillery sold more than ten years ago 72 degrees of original chaff wine I still have a few bottles, chaff flavor, pure Shandong old white dry wine flavor.

The second role of the yellow wine lees is to make seasoning - bad juice, Figure 3?With its bubble out of the juice has a strong bad aroma, plus salt and other ingredients is the common seasoning of the people around Jiangsu and Zhejiang: bad fish, bad shrimp, bad chicken, bad duck, bad white meat ... ...Qingdao's famous Lu cuisine restaurant "spring and building" of the bad slip fish has always been my favorite, the bad aroma can not be separated from the credit of the lees of yellow wine ...... The third role of the lees of yellow wine is used to marinate and process some fish, meat and other foods, the lees of yellow wine is used to marinate and process some fish, meat and other foods. More than ten years ago to go to the Wuyi mountainous area driving over the Spring Festival, found the soup they sell there? Yellow croaker is red, after carefully asked for advice to know that that red was originally a microbial natural pigment - red others.

We grew up eating red bean curd milk is the result of fermentation of red rest, that is used in a kind of red rest of the lees of rice wine pickled salted fish, by the way, bought a few back to eat, good. I have bought that red wine in Lanxi, Zhejiang Province, twice, the farmer's home-brewed yellow wine 40 pounds of a altar is less than 50 yuan, chilled in the summer the flavor is not inferior to the original root beer. I have been to the ancient city of Pingyao in Shanxi Province, Mr. Guo's yellow wine workshop, their ancestors because of the "old Buddha" fled the disaster to provide a resting place and stained the light, his family's yellow wine lees are pressed by the wine press into a finger-thick cookies, and then used as a raw material for the production of lees juice, the south of the yellow wine to the main glutinous rice, the north of the yellow wine is the yellow rice brewing out, if the material I think that the yellow wine to the main sticky rice, the north of the yellow wine is a yellow rice brewing out. The yellow wine in the south is based on glutinous rice, and the yellow wine in the north is made from yellow rice, if the material I think the nutrition of the millet in the glutinous rice above.