Choujiu | |||||||
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Chinese | 稠 酒 | ||||||
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Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color,which is sometimes compared to jade. photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae ,which converts the rice starches into fermentable sugars,and yeast,which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū .
Choujiu is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang Dynasty,where it was praised by the poet Li Bai. [1] [2] In ancient times,choujiu was referred to as láolǐ (醪 醴) or yùjiāng (玉 浆).
In the modern day,the city of Xi'an is known particularly for its choujiu.
Doburoku (どぶろく / 濁酒) is the Japanese equivalent of choujiu,and in Korea gamju and makgeolli are similar.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms.
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
Cheongju, sometimes romanized as Chungju, is a clear, refined rice wine of Korean origin.
Lychee wine is a full-bodied Chinese dessert wine made of 100% lychee fruit. This wine has a golden colour and rich, sweet taste. It is usually served ice cold, either straight up or on the rocks with food. Lychee wine is believed to pair better with shellfish and Asian cuisine than with heavier meat dishes. This refreshing beverage can also be used as a cocktail mixer paired with other spirits.
The Xi'an Metro, also known as the Xi'an Rail Transit, is a rapid transit system in the city of Xi'an and the neighbouring city of Xianyang, in Shaanxi province, China.
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Huangjiu, meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. Huangjiu is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%.
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