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  2. Alcoholic drinks in China - Wikipedia

    en.wikipedia.org/wiki/Alcoholic_drinks_in_China

    Baijiu or shaojiu is a Chinese liquor. It is usually sorghum -based, but some varieties are distilled from huangjiu or other rice -based drinks. All typically have an alcohol content greater than 30% and are so similar in color and feel to vodka that baijiu is sometimes known as "Chinese vodka".

  3. History of alcoholic drinks - Wikipedia

    en.wikipedia.org/wiki/History_of_alcoholic_drinks

    Ayurvedic texts concluded that alcohol was a medicine if consumed in moderation, but a poison if consumed in excess. [29] Most of the people in India and China, have continued, throughout, to ferment a portion of their crops and nourish themselves with the alcoholic product. In ancient India, alcohol was also used by the orthodox population.

  4. History of alcohol in China - Wikipedia

    en.wikipedia.org/?title=History_of_alcohol_in...

    This page was last edited on 15 November 2017, at 12:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may apply.

  5. Beer in China - Wikipedia

    en.wikipedia.org/wiki/Beer_in_China

    Standard Mandarin. Hanyu Pinyin. Zhōngguó píjiǔ. Beer in China was the dominant alcoholic beverage through the Han dynasty, after which it was eclipsed by rice wine. Modern brewing appeared in the late 1800s, brought to China by Europeans who brewed pale lagers, such as Tsingtao. Both beer production and consumption of local and imported ...

  6. Baijiu - Wikipedia

    en.wikipedia.org/wiki/Baijiu

    Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills.

  7. Rice wine - Wikipedia

    en.wikipedia.org/wiki/Rice_wine

    Rice wine is a generic term for an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert its starches to sugar, and then to ethanol. [1] The Chinese mijiu, Japanese sake and Korean cheongju and ...

  8. Wuliangye - Wikipedia

    en.wikipedia.org/wiki/Wuliangye

    The distillery's eponymous and proprietary spirit, Wuliyangye, is a nongxiang (濃香; strong aroma) baijiu made with a mix of five cereal grains: sorghum, rice, glutinous rice, wheat, and corn. [3] Wuliangye is one of the most popular baijiu brands both in China and abroad and as of 2023 is the second most valuable spirits brand in the world.

  9. Kaoliang liquor - Wikipedia

    en.wikipedia.org/wiki/Kaoliang_Liquor

    Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.