Buyi Wine Culture, Buyi Rice Wine Culture

Buyi is one of the ethnic minorities in China, and it is also an ethnic group that pays great attention to etiquette. Among the Buyi, wine is essential for entertaining guests. During festivals, when friends and relatives visit each other, wine is always used to express the host's welcome and blessings to the guests.

So, here with me to see the Buyei culture it!

One, the history of Buyei rice wine

China has a long history of brewing wine, the Xia, Shang and Zhou Dynasties, there is a folk brewing industry, confirmed by the following legends. First, Du Kang brewed wine. Legend has it that brewing began in the Xia Dynasty era of Dukang, "Shuowen Jiezi" in the explanation of "wine" in the entry of the word: "Dukang for broomcorn millet wine". Second, winemaking began in the period of the Yellow Emperor. The Han Dynasty book of "Huangdi Neijing - Suwen" recorded the Yellow Emperor and Manibe discussing the brewing scene, "Huangdi Neijing" also mentioned an ancient wine - sweet cheese, that is, with the animal's milk made of sweet wine.

Huangdi is the ****same ancestor of the Chinese nation, and many inventions appeared in the Huangdi period. Third, wine and heaven and earth at the same time. There is a myth that "the sky has a wine star, wine is also made, its and the world and carry on". These legends, though different, generally indicate that winemaking existed as early as the Xia Dynasty or before the Xia Dynasty. All of the above information confirms the ancient legend of the Yellow Emperor period, Xia Yu era does exist in the wine industry.

The Buyei people are good at learning Chinese culture, according to the Buyei Hundred Years of Facts: As early as in ancient times, the Buyei people living in the North and South Panshi River Basin first ethnic groups to the Han Chinese to learn the art of brewing wine, will be picked up from the mountains of the roots of grasses made into a wine, the use of natural springs with the rice brewed into a rice wine is used to drive away the wind to get rid of the cold, to avoid the evil spirits in addition to the epidemic, to celebrate a good harvest.

II. Cultural Connotation of Buyei Rice Wine

(1) The Traditional Process of Buyei Rice Wine Brewing

1) The Making of Wine Quarters (Wine Medicine).

(1) Raw material formula: denominator and sub-materials. Mother material: wheat bran (can also be used sorghum, red barnyard), Ba Dixiang, Ba Yanxiang, chili, pepper, blood vine, yam, plantain, silk flax, on the foot of Lian, rice beans, soybeans and other twelve flavors of the plant were sun-dried, crushed into powder to be used. Sub-ingredients: the wild mountain chrysanthemum, golden steel fruit, four pieces of tile, five plus bark, jackfruit, cattle vine, kudzu vine, balsam fruits, wild sweet fruit, yellow bubble rod and other twelve flavors of plants collected in the mountains and fields in proportion to water, boiled into soup.

(2) liquor (earth liquor medicine) processing. First, the raw material formula, take the appropriate mother material and child material with, mix well, and then kneaded into an egg-sized ball of small dough. Usually, the mother material in the Ba Di Xiang, Ba Yan Xiang, the amount of wheat bran according to the ratio of 1:2:10 involved in the use. Secondly, cultivation of Aspergillus. In the inner periphery of a basket, a layer of straw and then a layer of fenugreek are spread. Then put the kneaded dough into it, cover it with the cockle straw and rice straw, and put it in a cool place on the hammock, and wait for the fermentation for 21-49 days, the microorganisms, such as white wine curd fungus, multiply a lot, and give out the flavor of the wine that is. Third, drying, will be a growth of white curvilinear mold growth of small dough out, drying, that is, for the Buyei September 9 of the wine brewing required for the wine (soil wine medicine). Under normal circumstances, the shelf life of the wine quartz is five years, the first three years of the best efficacy, high rate of wine.

(3) brewing process, including the selection of materials soaking, cooking and cooling, into the song cultivation, encapsulation fermentation, distillation cellar and other five traditional processes.

First, the soaking of selected materials. The main choice of locally grown glutinous rice as raw materials, can also choose other kinds of high-quality rice as raw materials. The rice is washed with water and soaked for about 3-4 hours.

The second is steamed and cooled. The soaked rice is drained and put into the retort to heat and steam, and then the steamed rice is spread in a large dustpan, pounded and cooled until cooled.