What are the famous yellow rice wine producing areas in China?

China's famous rice wine producing areas are Guilin in Guangxi, Shiwan in Guangdong, Jiujiang in Jiangxi, Shunde in Guangdong, Hengyang in Hunan and Xiaogan in Hubei.

Rice wine is also called glutinous rice wine, fermented rice wine, fermented glutinous rice wine, fermented glutinous rice wine and glutinous rice wine. The ancients called it "glutinous rice wine", and its degree is generally around 15-25 degrees, which belongs to fermented wine and is low in many wine varieties.

Guilin Sanhua distiller's yeast is not sealed and has no pit mud. Sanhua Liquor is the representative of rice-flavor liquor, one of the four major flavor types of China liquor.

Guangdong Shiwan Jade Ice is roasted with fat meat into wine, whose real name is meat ice roasting. After fermented with rice and other raw materials, it should be stored for more than one month before it can be soaked in old barrels until the liquor is clear and transparent. A piece of meat can generally be used for a long time until it is completely melted into invisibility by wine, which is a unique new flavor of jade ice burning: black bean flavor.

Jiujiang double steamed wine is also the favorite of Chinese people, "hometown water, hometown wine." At the end of Qing Dynasty, Jiujiang double steamed wine, which is unique to Foshan, has been exported to Hong Kong, Macao and Southeast Asia. To brew Jiujiang double-steamed wine, traditional techniques must be strictly implemented: adding steamed rice, fermenting again, cooling distilled wine, storing lent wine, soaking aged meat, carefully blending, filtering and packaging. These achievements make Jiujiang double-steamed wine a typical style, clean and clear, with unique fermented bean flavor, mellow, sweet and smooth, and endless aftertaste.