History of Northeast Soju

First, the Northeast soju in the history of how to record

"Qing Barnyard Banknotes" mentioned in the Northeast of the more famous soju "Fengtian of cattle Zhuang.

At the beginning of the Qing Dynasty, there was a ban on the Northeast, and the soju brewing industry was still blank. From the middle of the Qing Dynasty onwards, in order to guard the borders and relax the ban, the farmers in Guannai were widely recruited to the Northeast to reclaim the land and set up villages. Because of the fertile soil in the Northeast, suitable for growing sorghum, so the Guannei people "out of the Guanwai burn pots a lot of people" ("Shengjing Tongzhi").

Northeastern immigrants from the Yongzheng, Qianlong, after the gradual increase in the formation of many villages and towns in the untouched wilderness, the wine industry has also developed, the Northeast people called the brewery for the burning pot, the Northeast still retains a lot of pots and pots of the place names, such as Wang family pots and pots, Li family pots and pots and pots and so on, only the five counties under the jurisdiction of the city of Changchun, there are 83 villages and towns to the name of pots and pots. Haicheng, Liaoning is located on the left bank of the Liao River, and can be directly accessed from the sea by Niuzhuang, so the wine industry in Niuzhuang is more developed, and of course, it is possible that the wine from other parts of Liaoning is transferred through Niuzhuang.

Shengjing (now Shenyang) is the political, economic and cultural center of the Northeast, and the scale of the brewing industry is also very large, to the Qianlong years, "more than a thousand restaurants in the city of Shengjing.

Second, which dynasty is the origin of shochu

Shochu (distilled spirits) originated in the Eastern Han Dynasty. In recent years, a bronze still from the Eastern Han Dynasty was found in the Shanghai Museum.

The age of the still, identified by bronze experts is the early or mid-Eastern Han Dynasty products, with this still for distillation experiments, distilled alcohol for 26.6-20.

4 distilled spirits.

Mr. Wu Deduo and Mr. Ma Chengyuan, who specialize in the study of this subject, believe that as early as the beginning of the first century AD or the first two centuries, the people in their daily lives have been used in bronze stills. But they did not identify this still is used to distill alcohol (Wu Deduo: "Araraj and distilled spirits", & gt;, Chengdu Publishing House, 1993).

Mr. Wu Deduo in 1986 in Australia held the Fourth International Symposium on the History of Science and Technology in China published the results of this research, this sensational world of science and technology history of the paper has caused a commitment to & gt; the compiler of this monumental work, the University of Cambridge, England, Oriental History of Science and Technology Librarian Dr. Joseph Lee attaches great importance to the library. And said to re-correct this part of its original work on the distillation apparatus.

This paper also attracted the attention of domestic scholars. Some people recognize ?quot; there was already distilled spirits in the Eastern Han Dynasty" (Wang Youpeng: " China's distilled spirits originated in the Eastern Han Dynasty said">, Guangdong People's Publishing House, 1988).

East Han Dynasty bronze stills construction and the Jin Dynasty stills also have similarities. The still is divided into two parts: the retort body and the kettle body.

The height of the kettle is 53.9cm.

Inside the kettle, there is a part of the kettle for storing liquid or solid spirits, and there is a condensation chamber. The condensation chamber has a pipe interface that allows the condensate to flow out of the retort, and there is an inlet in the upper part of the kettle body, which is about ready for refilling.

The idea that distilled spirits originated in the Eastern Han Dynasty is not widely accepted. This is because it is difficult to explain the problem by relying only on a distiller whose purpose is unknown.

In addition to the Eastern Han Dynasty to the down of the many brewing history did not find any trace of distilled spirits, the lack of textual information to support.

The history of Chinese liquor

Chinese liquor has a long history of more than five thousand years.

In the long process of development, a unique style was formed. This is characterized by the growth of molds as the main microorganisms of the liquor song as a saccharification fermentation agent, compound fermentation, semi-solid state fermentation.

This became the typical representative of the Oriental brewing industry. Chinese wine is mainly made from grain raw materials.

And a small amount of fruit wines; since modern times, the development of beer in China is very fast, the current annual output has ranked second in the world. According to the latest national standards of the People's Republic of China, China's beverage alcohol can be divided into fermented alcoholic beverages, distilled spirits and integrated alcoholic beverages.

Fermented spirits are subdivided into beer (Beer), wine (Wines), fruit wine (Fruit wine), yellow wine (rice wine) and other fermented spirits of five kinds; distilled spirits are subdivided into white spirits (Spirits) and other distilled spirits (e.g., brandy, whisky, Oetker, rum). In the Chinese point of view, wine is not a necessity, but in social life, wine has a function that cannot be replaced by other items.

From the back of wine, one can understand all aspects of Chinese society, Chinese politics, economy, agricultural production, commerce, history and culture, all of which can be found in the wine culture valuable information. As a special form of culture, wine culture has its unique position in traditional Chinese culture.

Throughout the thousands of years of civilization, wine has permeated almost every area of social life. First of all, China is a country founded on agriculture, so all political and economic activities are based on agricultural development.

The vast majority of Chinese wine is made from grain, and wine is tightly attached to agriculture, becoming part of the agricultural economy. The grain production is a barometer of the rise and fall of the wine industry, and the rulers of each dynasty regulated the production of wine by issuing wine bans or opening bans according to the grain harvest, thus ensuring that the people were fed.

In turn, the rise and fall of the wine industry also reflects the state of agricultural production, and is one of the clues to understanding natural and man-made disasters in history. In some localized areas, the prosperity of the wine industry played a positive role in improving the standard of living of the local community.

Wine and social and economic activities are closely related. Since the implementation of the state monopoly policy on wine during the reign of Emperor Wu of the Han Dynasty, the monopoly fee or wine tax collected from the brewing industry became one of the main sources of state revenue.

Wine tax revenue in history is also related to military expenses, war, directly related to the survival of the country. In some dynasties, wine tax (or wine monopoly income) is also related to the corvée and other forms of taxation.

Wine is often the thick profit and become the country, merchants and rich and the people to compete for the fat meat. The alternation of different wine regimes reflected the changing contrasts in the power of each class.

The release of the order to give asr of wine is often associated with dynastic changes, the change of emperors, and some major royal activities. Wine, as a special commodity, added rich colors to the lives of the people.

The ancient Chinese summarized the role of wine into three categories: wine to cure diseases, wine to old age, and wine to become a gift. Over the past thousands of years, the role of wine off is not limited to these three, at least also includes: wine to become happy, wine to forget, wine to courage, wine also makes people indulge, fall, hurt body and body.

In history, there are many kings who indulged in wine, leading to the disaster of the country's demise. In short, wine is a sign of social civilization.

To study the history of social civilization, it is necessary to study the history of wine culture. The rich connotation in Chinese wine culture will bring fun and enlightenment to people.

In China, wine brewed from cereal grains has always been in a dominant position, and the share of fruit wines is very small, so the question of the origin of winemaking is mainly to explore the origin of cereal winemaking. A legend of the origin of winemaking In ancient times, the origin of winemaking was often attributed to the invention of a certain person, who was said to be the ancestor of winemaking, which was so influential that it became the orthodox view.

For these views, the Song Dynasty, "Wine Spectrum" has challenged, that "are not enough to test, and more of its superfluous to say. This is not enough evidence, but as a cultural identity phenomenon, may wish to list below.

There are mainly the following legends. 1 Yi Di wine is said to have been invented by Yi Di during the Xia Yu period.

The second century BC history book "Lv's Spring and Autumn Annals" cloud: "Yi Di made wine". The "Strategies of the Warring States", edited by Liu Xiang in the Han Dynasty, further explains, "In the past, the emperor's daughter made Yi Di make wine and beautiful, and entered it into Yu, who drank it and sweetened it, and said, 'In the future, there will be a person who will drink wine and the country.

'So he spared Yidi and cut off the wine.'" (Yu was a member of the Xia dynasty. "

'So, he stopped the wine, and the country will be able to drink it.' (Yu was an emperor of the Xia Dynasty.) 2 Du Kang Brewed Wine Another legend says that the brewing of wine began with Du Kang (who was also a member of the Xia Dynasty).

The Eastern Han Dynasty's Shuowen Jiezi explains, "In the entry for the character for wine, Du Kang made broomcorn millet wine." The Shiben makes the same statement.

3 Brewing began during the time of the Yellow Emperor Another legend suggests that people began brewing wine during the time of the Yellow Emperor. The Yellow Emperor's Classic of Internal Medicine - Suwen, written in the Han Dynasty, records the Yellow Emperor discussing winemaking with Diao Bo, and the Yellow Emperor's Classic of Internal Medicine also mentions an ancient type of wine, lvqi, which is a sweet wine made from the milk of animals.

Huangdi is the ****same ancestor of the Chinese nation, and many inventions appeared in the Huangdi period.

The history of soju

Chinese wine has a long history of more than 5000 years.

During the long process of development, a unique style was formed. This is characterized by saccharification fermentation with wine curd, which grows molds as the main microorganisms, compound fermentation, and semi-solid state fermentation.

This became the typical representative of the Oriental brewing industry. Chinese wine is mainly made from grain raw materials.

And a small amount of fruit wines; since modern times, the development of beer in China is very fast, the current annual output has ranked second in the world. According to the latest national standards of the People's Republic of China, China's beverage alcohol can be divided into fermented alcoholic beverages, distilled spirits and integrated alcoholic beverages.

Fermented spirits are subdivided into beer (Beer), wine (Wines), fruit wine (Fruit wine), yellow wine (rice wine) and other fermented spirits of five kinds; distilled spirits are subdivided into white spirits (Spirits) and other distilled spirits (e.g., brandy, whisky, Oetker, rum). In the Chinese point of view, wine is not a necessity, but in social life, wine has a function that cannot be replaced by other items.

From the back of wine, one can understand all aspects of Chinese society, Chinese politics, economy, agricultural production, commerce, history and culture, all of which can be found in the wine culture valuable information. As a special form of culture, wine culture has its unique position in traditional Chinese culture.

Throughout the thousands of years of civilization, wine has permeated almost every area of social life. First of all, China is a country founded on agriculture, so all political and economic activities are based on agricultural development.

The vast majority of Chinese wine is made from grain, and wine is tightly attached to agriculture, becoming part of the agricultural economy. The grain production is a barometer of the rise and fall of the wine industry, and the rulers of each dynasty regulated the production of wine by issuing wine bans or opening bans according to the grain harvest, thus ensuring that the people were fed.

In turn, the rise and fall of the wine industry also reflects the state of agricultural production, and is one of the clues to understanding natural and man-made disasters in history. In some localized areas, the prosperity of the wine industry played a positive role in improving the standard of living of the local community.

Wine and social and economic activities are closely related. Since the implementation of the state monopoly policy on wine during the reign of Emperor Wu of the Han Dynasty, the monopoly fee or wine tax collected from the brewing industry became one of the main sources of state revenue.

Wine tax revenue in history is also related to military expenses, war, directly related to the survival of the country. In some dynasties, wine tax (or wine monopoly income) is also related to the corvée and other forms of taxation.

Wine is often the thick profit and become the country, merchants and rich and the people to compete for the fat meat. The alternation of different wine regimes reflected the changing contrasts in the power of various classes.

The release of the order to give asr of wine is often associated with dynastic changes, the change of emperors, and some major royal activities. Wine, as a special commodity, added rich colors to the lives of the people.

The ancient Chinese summarized the role of wine into three categories: wine to cure diseases, wine to old age, and wine to become a gift. Over the past thousands of years, the role of wine off is not limited to these three, at least also includes: wine to become happy, wine to forget, wine to courage, wine also makes people indulge, fall, hurt body and body.

In history, there are many kings who indulged in wine, leading to the disaster of the country's demise. In short, wine is a sign of social civilization.

To study the history of social civilization, it is necessary to study the history of wine culture. The rich connotation in Chinese wine culture will bring fun and enlightenment to people.

In China, wine brewed from cereal grains has always been in a dominant position, and the share of fruit wines is very small, so the question of the origin of winemaking is mainly to explore the origin of cereal winemaking. A legend of the origin of winemaking In ancient times, the origin of winemaking was often attributed to the invention of a certain person, who was said to be the ancestor of winemaking, which was so influential that it became the orthodox view.

For these views, the Song Dynasty & lt; & lt;; wine spectrum & gt; & gt;; had questioned, that "are not enough evidence, and more of its superfluous to say. Although this is not enough to prove, but as a cultural identity phenomenon, may wish to list below.

There are mainly the following legends. 1 Yi Di wine is said to have been invented by Yi Di during the Xia Yu period.

The second century BC history book & lt; & lt;; Lu's Spring and Autumn Annals & gt; & gt;; cloud: "; Yi Di made wine";. Han Dynasty Liu Xiang edited the <<; Warring States Strategy >>; is further illustrated: ";; In the past, the empress of the emperor made Yi Di to make wine and beautiful, into the Yu, Yu drank and sweet, and said: `The future generations will have to drink the wine and the country of the person.

'So he spared Yidi and cut off the purpose of the wine"; (Yu was the emperor of the Xia Dynasty)". 2 Du Kang Brewing Another legend says that the brewing of wine began with Du Kang (also from the Xia Dynasty).

East Han Dynasty <<;; Shuowen Jiezi >>;; in the explanation of "; wine"; the word entry has: "; Du Kang for broomcorn millet wine." <<; Shiben>>; has the same statement.

3 Brewing began in the period of the Yellow Emperor Another legend suggests that in the era of the Yellow Emperor, people have begun to brew wine. In the <<; Huangdi Neijing&#8226; Suwen>>;, which was written in the Han Dynasty, it is recorded that Huangdi discussed brewing with Ji Bo, <<; Huangdi Neijing>>; it also mentions an old kind of wine --- sweet cheese, i.e., a sweet wine made from animal's milk.

Huangdi is the *** same ancestor of the Chinese nation, many inventions appeared in the Huangdi period. <<;; Yellow Emperor's Classic of Internal Medicine>>;; a book is a descendant of the name of the Yellow Emperor's work, the credibility of which remains to be proved.

4 wine and heaven and earth at the same time more with the myth that "the sky has a wine star, wine is also made, with heaven and earth and carry on". These legends, although different, roughly speaking, wine brewing as early as the Xia Dynasty or before the Xia Dynasty existed, it is credible, and this has been confirmed by archaeologists.

The Xia Dynasty is about four dry years ago, and has been unearthed more than five dry years ago winemaking equipment. (<<; New People's Evening News>> August 23, 1987 "; China's oldest writing was found in Ju County, Shandong,"; subtitled "; while brewing utensils have been found five dry years ago";).

This discovery suggests that winemaking in China began at least five centuries ago, and that the origin of winemaking was certainly before that. It is possible that in ancient times people first came into contact with some naturally fermented wine and then copied it.

This process may have taken a long time. II Archaeological data supporting the origin of winemaking The two prerequisites for making wine from grains are the raw materials for making wine and the vessel for making wine.

The following few.

How is the Northeast small burn

small burn is not a brand of wine, but a class of wine in general, in general, small burn is closer to the old white dry aroma of clean white wine; Northeast small burn belongs to the Northeast some small local workshops made out of wine, clean and sweet, belonging to the spirits, nearly 70 degrees.

The Northeast has a jingle, "clip a small bag, wear a small ermine, drive a Jetta, drink a small burn", said many people aspire to, in the Northeast is also common in the state of nourishing life. One of the "drink small burn" is to drink soju.

"Small", and "snacks" of the "small" similar to the meaning of daily life occasions, easily and casually on two mouths of wine. In the past, the northeast of the "small burn" is mostly in bulk, the cold winter is the most popular.

Driving a big car, hunting in the mountains or chopping wood, and even a big grin of the rural women, waist or hand will have a wine used to load the household goods, cold and tired, will lean back and say a mouthful of both warm body and relieve fatigue, that is called a power! Addicted to wine, home will be like the winter accumulation of sauerkraut, get a vat, specifically for bottled wine, visible soju attraction. Chinese shochu since ancient times, according to the Ming Dynasty Li Shizhen "Compendium of Materia Medica", shochu "since the Yuan Dynasty began to create its own method", "to glutinous rice or round-grained rice or millet or broomcorn millet or barley steamed, and koji brewing urn for seven days to steam in a retort.

Its clear as water, very strong flavor". That is, rice, barley, sorghum (Panicum) can do shochu.

But is shochu really Yuan Dynasty? Tang Dynasty Bai Juyi poem "Lychee new ripe cockles color, shochu first open amber fragrance", Yong Tao poem "since Chengdu shochu cooked, do not think of the body more into the Chang'an", that at least as early as in the Tang Dynasty, there is called "shochu "Something.

Whether or not there was distilled soju in the Tang Dynasty has always been a focus of attention.

The term "shochu" first appeared in the literature of the Tang Dynasty. For example, Bai Juyi's "Lychee is newly ripened in the color of cockles, and the first amber light of soju is opened.

Tao Yong (Tang Dahuo Dazhong years) of the poem "since the Chengdu soju cooked, do not think that the body more into the Chang'an". Li Zhao in the Tang "State History Supplement" listed some of the famous wine, including "Jiannan's burnt spring".

Therefore, some people in modern times think that the soju mentioned is distilled soju. However, from the Tang Dynasty's "cast barren miscellany" recorded in the method of burning wine, the process of "burning wine" is only a way to heat to promote the aging of the wine.

As recorded in the book, "The southern drink 'both burned', that is, the real wine full of urns, mud on it, to fire cooked, otherwise not in the drink." Obviously, this should not be a distillation operation.

In the Song Dynasty, "Beishan Wine Classic" in this wine is also known as "fire forced wine", obviously not distilled.

How is the Northeast small burn

small burn is not a brand of wine, but a category of wine in general, in general, small burn is closer to the Lao Bai Gan incense type of clear white wine;

Northeast small burn belongs to the Northeast some of the local small workshops out of the wine, cleaning and mellow, belonging to the spirits, nearly 70 degrees.

There is a saying in the Northeast, "Clip a small bag, wear a small ermine, drive a Jetta, drink a small burn", which says that many people aspire to, and in the Northeast is also common in the state of nourishing life. One of the "drink small burn" is to drink soju. "Small", and "snacks" of the "small" similar to the meaning of daily life occasions, easily and casually on two mouths of wine.

In the past, the Northeast's "small burn" was mostly in bulk, and was most popular in the freezing winter. Catch a big car, hunting in the mountains or chopping wood, and even a big old woman in the countryside, waist or hand will have a wine used to load the housewares, cold and tired, will lean back and make up a mouthful of both warm body and relieve fatigue, that's called a power! Wine addiction, the home will be like the winter accumulation of sauerkraut, get a vat, specifically for wine, visible soju attraction.

China's shochu since ancient times, according to the Ming Dynasty Li Shizhen, "Compendium of Materia Medica", shochu "since the beginning of the Yuan time to create its own method", "to glutinous rice or round-grained sticky rice or millet or broomcorn millet or barley steamed, and koji brewing urn for seven days to steam in a cauldron to take. Its clear as water, very strong flavor". That is, rice, barley, sorghum (Panicum) can do shochu. But is shochu really Yuan Dynasty only? Tang Dynasty Bai Juyi has a poem "Lychee new ripe cockles color, shochu first open amber fragrance", Yong Tao has a poem "since Chengdu shochu cooked, do not want to think of the body more into Chang'an", that at least as early as the Tang Dynasty, there is called "shochu "

This is the first time I've ever seen a wine in my life.