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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
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Named after douchi, the popular Chinese condiment made from fermented bean, this is a savory rice-based baijiu from Guangdong notable for the addition of pork fat during the aging process. Fuyu xiang (馥郁香, fùyùxiāng; extra-strong aroma): This category refers to the liquor produced by the Jiugui (酒鬼) Distillery in Hunan.
Chinese alcoholic drinks (4 C, 19 P) B. Chinese drink brands (1 C, 7 P) C. Drink companies of China (5 C, 20 P) T. Chinese tea (5 C, 22 P) Pages in category "Chinese ...
Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice. Rượu đế: Vietnam Southeast Asia Made of either glutinous or non-glutinous rice. Sake: Japan East Asia The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine usually termed nihonshu (日本酒; "Japanese liquor") in Japan. It is the ...
Category: Alcohol in China. 4 languages. ... Chinese alcoholic drinks (4 C, 19 P) D. Alcohol-related deaths in China (2 P) Drinking establishments in China (1 C, 1 P)
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.
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 ...