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Jiuqu, also simply known as qu, [a] is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. [2] The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).
Laomian (simplified Chinese: 老面; traditional Chinese: 老麵; pinyin: lǎomiàn; lit. 'old dough' pinyin: mianfei; lit. 'dough fat'): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use. [4] Mae dombae or mae sra [5] (Khmer: ម៉ែស្)
Laba garlic in jars. Laba garlic is a vinegar-preserved garlic from Chinese cuisine.Its refined color is green or blue and its taste is sour and slightly spicy. Because it is usually made in the 8th day of the 12th month of the Chinese Lunar calendar, the Laba Festival, it was named Laba garlic. [1]
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Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make nuruk, either as whole grain or in the form of grits or flour. [2] [7] Wheat nuruk is the most common variety. The dry grain is moistened, shaped into a large cake, and hung up to ferment for 2‒4 weeks in an ondol room.
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine.It is also known as sweet wine or sweet rice wine. [1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%).
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