Traditional Culture Encyclopedia - Traditional customs - Chinese wine culture
Chinese wine culture
Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50-65 degrees. According to the different saccharification, fermentation strains and brewing technology, it can be divided into three categories: Daqu liquor, Xiaoqu liquor and bran koji liquor, among which bran koji liquor can be divided into solid fermented liquor and liquid fermented liquor. When did liquor originate? Who started it? There are different opinions so far. The most popular version is Du Kang's Brewing in Xia Dynasty, because the entry of "wine" in Shuowen Jiezi in Eastern Han Dynasty is: "Du Kang Brewing." Wine makes heroes. China's liquor has a long history, and most of them are of noble birth, so they can be called "female men". For example, Wuliangye, known as the "national wine", was brewed from the old cellar of the Ming Dynasty. It has been used continuously for 600 years and won numerous awards internationally. Drinking liquor is a kind of pride and an attitude towards life. Liquor enters the throat and has a spicy taste. Spicy has a strong aroma and is very mellow. Just like the heroine in "Diaoqiu for Good Wine", she squandered her life and was pleased with kindness and enmity. Even if it is idle on the wall, it will ring at midnight.
Boiling Wine Network believes that liquor or wine culture is one of the traditional cultures in China, and wine culture, as a special cultural form, has its unique position in the traditional culture of China. In the history of civilization for thousands of years, wine has almost penetrated into all fields of social life. Wine, in the long history of human culture, is not only an objective material existence, but also a cultural symbol, that is, a symbol of Dionysian spirit.
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