What are the famous liquors in China

Moutai wine produced in Maotai Town, Renhuai City, Guizhou Province, is one of the three world-famous distilled spirits, is the originator of China's large-spoke soy sauce liquor and the top representative of the brewing process included in China's first intangible cultural heritage list, enjoying the name of the "national wine". Moutai liquor is full-bodied, mellow and white, crystal clear, with a prominent soy sauce aroma, elegant and delicate, low but not light, thick but not colorful, and a long aftertaste. Open the cap of Maotai wine, there will be a fragrant nose, refreshing; fine identification and like beans hair mellow soy sauce, but also slightly sweet breath.

The pure and transparent, mellow and lush characteristics of Moutai Liquor is a blend of three special flavors: soy sauce, cellar floor aroma, and mellow and sweet, and it is now known that the aroma is composed of more than 300 kinds of components. There are so many aroma components in Moutai wine that it has been praised as "three drunken families next door to the flavor, and ten miles of aroma after opening the bottle after the rain". Moutai wine is fragrant but not colorful, never adding half a bit of spice in the brewing process, the aroma components are all formed naturally in the process of repeated fermentation. Moutai wine is known as the ultra-high-end luxury in the field of Chinese liquor, flowing gold, and has long dominated the number one throne of China's top liquor.

2. Wuliangye

Wuliangye is made from five fermented grains: wheat, rice, corn, sorghum and glutinous rice, and is unique among China's strong-flavored spirits. In the Song Dynasty, the Yao family brewed in a private workshop in Yibin, using soybeans, rice, sorghum, glutinous rice and buckwheat to brew "Yao Zi Xuequ", which is the most mature prototype of Wuliangye. In 1368 A.D., the Chen family of Yibin inherited the Yao family's industry and summarized Chen's secret recipe, which was then known as "Mixed Grain Liquor", and was later renamed "Wuliangye" by Yang Huiquan, a graduate of the late Qing Dynasty. Wuliangye is one of the most high-grade liquor in China, and also one of the three most famous liquor in China. It has a unique style of "long aroma, mellow flavor, sweet taste in the mouth, clean and refreshing in the throat, harmonization of flavors, just right", and is known for its comprehensive flavor among the large-curve liquors.

3, Yanghe Daqu

According to legend, Yanghe Daqu has been famous in the Tang Dynasty, with a history of more than four hundred years, and was famous in the Ming Dynasty. In the Yongzheng period of the Qing Dynasty, Yanghe Daqu had been marketed in the Jianghuai area, and was quite popular, with the reputation of "Fuchuan wine sea fragrance beauty, flavor accounted for the first Jianghuai," and was listed as a tribute to the Qing royal family. Yanghe Daqu is uniquely blessed with the boundless spirit of heaven and earth, relying on the unique regional ecological environment, the master brewer captures the nectar of the "Beauty Spring", the famous historical and cultural relics of the old cellar of yellow mud, specially selected high-quality raw materials, and adopts the subtle and unique technology passed down from generation to generation, and matured in the cellar for 7 years in clay altars. This product originates from the water valley Qinghua, elegant aroma, mellow and harmonious, sweet and refreshing, long aftertaste, elegant and unique style, full-bodied and perfect.

4, Luzhou Laojiao

In 1324 A.D., Guo Huaiyu, the father of the quartz-making invented the sweet quartz, brewed the first generation of Luzhou Daqu wine, creating the history of brewing strong liquor. As of the first year of Ming Renzong Hongxi, brewing master Shi Jingzhang, after years of hard work, improved the quartz medicine containing dry and spicy and bitter ingredients, and at the same time developed the "cellar brewing" method, so that the Luzhou Daqu wine production process is more perfect, so that the brewing of Daqu wine into the mud cellar fragrance into the transformation of "second generation The "second generation" of liquor brewing entered into the transformation of "second generation" to "mud cellar fragrance". To the Tianqi period, Luzhou wine quietly flourished, following Guo Huaiyu, Shi Jingzhang, the third generation of cellar brewing Daqu founder - the State Cellar ancestor Shu Chengzong came into being, inherited Shu's wine industry, directly engaged in the production and operation and brewing technology research, summarized and explored from the cellar storage of wine to the "cultivation of the altar into the cellar, solid-state fermentation, The company summarized and explored a whole set of Daqu wine technology from cellar storage to "cultivating the altar into the cellar, solid state fermentation, greasing and aging, and producing aroma in the mud cellar". Thus, the brewing of strong-flavored Daqu wine entered the stage of "Dacheng". The technique has been passed down from master to disciple and from mouth to mouth for more than six hundred and ninety years, and has been passed down to this day.

Luzhou Laojiao is one of the four oldest famous wines in China, and is the originator of strong flavor and a great leader in wine. Its 1573 national treasure cellar group became the industry's first national key cultural relics protection unit in 1996, the traditional brewing techniques in 2006 was selected as one of the first batch of national intangible cultural heritage list, the world known as the "double national treasure unit", its products Guojiao 1573 is known as the "living cultural relics brewing Its product Guojiao 1573 is known as "living cultural relics brewing" and "Chinese liquor appreciation standard level wine".

5, Fen liquor

Fen liquor belongs to the typical representative of clear liquor. It is also known as "Xinghuacun Wine" because it is produced in Xinghuacun, Fenyang City, Shanxi Province. Fen Liquor has a long history of exquisite craftsmanship and is known for its smooth entry, sweetness in the mouth, lingering aftertaste and long aftertaste, and enjoys high popularity, reputation and loyalty among consumers at home and abroad. Historically, Fenjiu has had three glorious times. Fenjiu has a long history of about 4000 years. 1500 years ago, during the period of North and South Dynasties, Fenjiu, as the imperial wine of the court, was highly esteemed by Emperor Wucheng of Northern Qi Dynasty, and it was included in the Twenty-four Histories, which made Fenjiu famous in one fell swoop. It is known as the earliest national wine, the treasure of the country, the crystallization of the wisdom of the ancient Chinese working people and the fruit of their labor.

6. Langjiu

Langjiu, a specialty of Erlang Town, Gulin County, Sichuan Province, is a national geographical indication product of China. Lang wine is located in Erlang Town on the banks of the Chishui River, which is a high-quality zone for the brewing of soy sauce-flavored liquor. The Chishui River has been known as the "River of Wine" since ancient times, and has given birth to two of China's most popular saucy liquors, Moutai and Qinghualang. In addition, Langjiu has the world's largest natural liquor storage cave, Tianbao Cave, which is a great place for mellowing the aroma and aging the wine.

Langjiu is characterized by "prominent soy sauce flavor, mellow and clean, elegant and delicate, with a long aftertaste and a long-lasting fragrance. In the brewing process, it is made according to the technology of Maotai, but its flavor is different from Maotai's soy sauce, and the aroma is more rich and strong, with the flavor of "thick with sauce". Therefore, some people have praised: "There are many good wines in Shuzhong, but Langjiu has a long aftertaste". Langjiu's aroma is known as "One Tree, Three Flowers", which refers to its strong aroma, soy sauce aroma and partially aromatic flavor.

7. Gujing Tribute Wine

Gujing Tribute Wine is the traditional famous wine of Bozhou. Produced in Bozhou City, Anhui Province, it is a speciality of the Bozhou region and is a large, strong-flavored liquor. Gujing Gongju inherits the "Nine Brewing Method" and adopts the "water of Wuji and peach blossom spring quartz", which has a unique style of "clear color like crystal, pure fragrance like orchid, sweet and mellow in the mouth and endless aftertaste", and is known as the "Peony of Liquor". "Gujing Tribute Wine is one of the most famous wines in China. Gujing Tribute Wine has a very long history in the history of Chinese winemaking, and its origins began in the first year of Jian'an (196), when Cao Cao offered his hometown of Bozhou's "Nine Brewing Spring Wine" and its brewing method to Emperor Liu Xie of the Han Dynasty.

It is made from high-quality wheat from the Huaibei Plain in Anhui Province, high-quality groundwater from Gujing Town, and high-quality sorghum with full grains and strong glutinosity, and is produced in Gujing Town, Bozhou City, in accordance with the traditional Gujing Tribute Liquor brewing process, taking advantage of the natural microbial environment in the specific area. The esters that present aroma and flavor in Gujing Tribute Wine are generally more abundant than those in other strong-flavored Daqu wines in terms of type and content. Through current quantitative analysis, Gujing Gongjiu contains more than 80 kinds of flavor substances, 15 to 30 kinds more than other strong-flavored wines, and the content of these flavor substances is 2 to 3 times higher than that of other strong-flavored wines. Meanwhile, there is also a complete series of organic acid propyl esters in Gujing Gongjiu, which is not found in other strong-flavored daiquiris.

8. Xifeng Liquor

Xifeng Liquor, formerly known as Qin Liquor and Liulin Liquor, is a local traditional liquor produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province, which is the hometown of phoenix liquor. It has a history of more than 3,000 years, starting from Yin Shang and flourishing in Tang and Song Dynasties, with many allusions to wine such as Su Shi's poem. Xifeng wine is mellow and fragrant, clear but not light, thick but not colorful, sour but not astringent, bitter but not sticky, fragrant but not pungent, spicy but not choking the throat, sweet after drinking, taste for a long time and mass, known as "sour, sweet, bitter, spicy, fragrant five flavors are all together but not out of the head". Xifeng's phoenix aroma, and Moutai's soy sauce, Wuliangye's aroma, Fenjiu's aroma, three flowers of the wine's rice aroma is different, but both the strengths of the wine, melted in a furnace, sauce, clear rice and thick all in one.

9. Dong Jiu

Dong Jiu, produced in Donggongsi Town, Huichuan District, Zunyi City, Guizhou Province, is one of China's eight oldest famous wines and one of the only two national famous wines in Guizhou Province. The history of its production can be traced back to before the Wei, Jin and North-South Dynasties (220-589 A.D.) In 1957, the Dong Distillery, like the Moutai Distillery, was established as an enterprise from a small workshop before the liberation of China, and the wine it brewed was awarded the title of "China's Famous Wine" for four times at the second, third, fourth and fifth national wine competitions and won the National Gold Medal, and its production process and recipe are now recognized as one of China's eight famous wines. Its production process and formula are unique in the world today and stand out in the distilled spirits industry, and have been permanently listed as "State Secrets" by the national authorities.In August 2008, the competent national authorities formally determined the local standard for "Dong Aroma" liquor, and Dong Jiu is the "Dong Aroma" liquor in China. Dong wine is a typical representative of "Dong-type" liquor in China.

10, JIANNANCHUN

JIANNANCHUN wine, Mianzhu City, Sichuan Province, specialties of the town of Jiannan. Because Mianzhu in the Tang Dynasty belonged to the Jiannan Road, so it is called "JIANNANCHUN". The history of JIANNANCHUN can be traced back to the Tang Dynasty 1500 years ago. According to "The Book of the Later Tang Dynasty - The Chronicle of Emperor Dezong", Jennanchun was chosen as the imperial wine of the court during the Tang Dynasty. According to legend, Li Bai once sold his fur coat to buy wine to drink here, leaving behind a good story of "the scholar who unraveled the golden sable" and "unraveling the sable to redeem the wine". Su Shi of the Northern Song Dynasty praised this honey wine as "three-day open jar full of fragrance" and "manna slightly turbid and pure". JIANNANCHUN is the only Chinese famous wine in modern China that has been recorded in the official history, and it is also the only remaining famous wine of the Tang Dynasty in China, and its traditional brewing technology has been recognized as a national intangible cultural heritage.