Choujiu

Choujiu is a type of Chinese alcoholic beverage made from fermented glutinous rice. It is a variety of huangjiu, or traditional Chinese wine, and is particularly associated with the city of Xi'an in Shaanxi province. Choujiu is known for its milky or creamy consistency and sweet flavor, which is derived from the high sugar content of glutinous rice.

History

The origins of Choujiu date back to the Tang Dynasty (618-907), a period known for its cultural and artistic prosperity. The beverage was a favorite of the Tang poet Li Bai, who often mentioned it in his works. Despite its ancient origins, Choujiu continues to be a popular beverage in Xi'an and other parts of China, especially during the Chinese New Year and other festive occasions.

Production

The production of Choujiu involves soaking glutinous rice in water before steaming it. The steamed rice is then mixed with qu, a fermentation starter, and left to ferment. The fermentation process converts the starches in the rice into sugars, which are then converted into alcohol. The resulting beverage is typically strained before consumption, although some versions of Choujiu are served with the fermented rice grains still in the liquid.

Cultural Significance

Choujiu holds a significant place in Chinese culture, particularly in relation to the Tang Dynasty. It is often associated with the poetry of the period, and is frequently mentioned in works of historical fiction set during the Tang Dynasty. In modern times, Choujiu is often consumed during celebrations and is considered a symbol of Xi'an's cultural heritage.

See Also

• Huangjiu
• Chinese cuisine
• History of alcoholic beverages

   This article is a Chinese alcohol stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!