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There is a long history of alcoholic drinks in China. [1] They include rice and grape wine , beer , whisky and various liquors including baijiu , the most-consumed distilled spirit in the world. Name
The first proto-baijiu was likely made during the Tang dynasty (618–907) as the drink was described by poets Bai Juyi (白居易) and Yong Tao (雍陶) at the time. The flourishing of Song dynasty (960–1279) commerce and urbanization likely popularized alcohol consumption with a boom of Jiuguan (酒馆, 'pub, bar') in major cities.
Pages in category "Chinese alcoholic drinks" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. ...
Maotai, or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái), is a style of baijiu made in the Chinese town of Maotai in Guizhou province. . Maotai is made from sorghum, a wheat-based qū, and water from the Chishui River, and it uses traditional Chinese techniques of fermentation, distillation, and aging, to produce a spirit with a nutty, grainy, and savory ...
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.
Chinese Tsingtao beer. Despite the fact that estimates say between one-third to half of East Asian people, including Chinese people, have Asian flush syndrome, which influences the ability to process alcohol, [10] [11] China is deemed the world's largest beer market in terms of global consumption, followed by the United States and Brazil. [12] [13]