1, types of liquor
-Liquor: Han sauce, Mianzhu, Wuliangye, Yanghe and sorghum all belong to the category of "liquor";
-Sorghum liquor: liquor brewed from sorghum.
2. Folk wine culture
A toast to friendship: translated as "a toast to friendship". China people have always regarded wine as a carrier to express friendship, close the distance and strengthen emotional communication. So this expression is also the essence of liquor culture.
Zhao Yingqu: Ying Zhao is a piece of music dedicated to the hero Li Guang by Lanzhou Prefecture in Qing Dynasty, which is famous for its beautiful melody and delicate performance. It is also one of the representatives of the perfect combination of traditional music culture and wine culture in China.
3, the way to drink white wine
-Pure drinking: drinking directly without ice, usually the traditional way of drinking white wine;
-Mixing: Mixing with other drinks (such as carbonated drinks, fruit juice, etc.) is more suitable for people who don't like strong flavors.
Cocktail: White wine cocktail with more unique and interesting taste.
-lens: a small glass of white wine, usually used with barbecue snacks such as barbecue and grilled fish.
The development history of liquor;
Liquor is one of the traditional liquors in China with a long history, which can be traced back to ancient times thousands of years ago. Here is a brief introduction to the development history of liquor:
1. About 1000 BC, during the Shang Dynasty, China began to use wine made of wheat, rice and millet. And wine.
2. In the Tang Dynasty, wine was widely used. In Huanxisha written by Su Dongpo, a poet in the Southern Song Dynasty, the classic poem "Yellow rice wine is as clear as water, and the cup cannot be blown" was mentioned, which expressed the appreciation and admiration for liquor at that time.
3. During the Ming and Qing Dynasties, liquor was further developed and popularized. At that time, after high-temperature distillation began in Guangxi and Sichuan, glutinous rice, gluten and other auxiliary materials were added, and then fermented, such as black sheath wine and Shaoxing rice wine.
At the beginning of 20th century, liquor was further improved and upgraded. Mechanization and automation replaced the traditional manual production mode, which greatly improved the production efficiency and quality of liquor. In addition, the application of new brewing technology and processing technology has also made the taste and quality of liquor reach a new height.