Huangjiu
Huangjiu: China's ancient 'yellow wine' — brewed, not distilled, from rice and millet for at least three thousand years, served warm in ceramics since the Shang dynasty. Origins: grain wines in China date to Neolithic villages like Jiahu (c.
What it is
Huangjiu: China's ancient 'yellow wine' — brewed, not distilled, from rice and millet for at least three thousand years, served warm in ceramics since the Shang dynasty. Origins: grain wines in China date to Neolithic villages like Jiahu (c. 7000 BCE, fermented rice-honey-fruit); huangjiu's refined forms matured in the Han and Song eras. Made from: glutinous rice or millet, wheat qu starter, and pure water (Shaoxing's Mirror Lake water is famed). How it's made: 1) Steam the grain; mix with qu. 2) Ferment cool for weeks. 3) Press, clarify, pasteurize, and age in clay jars — great huangjiu rests for decades. Served: warmed, with crab, drunken chicken, or used by the cupful in the kitchen. Flavor: nutty, savoury, sherry-like — umami in a cup. Strength: 10-20%. Culture: a daughter's birth once buried jars of huangjiu to open at her wedding (nü'er hong). See also: Baijiu, Shaoxing Wine.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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