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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
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.
Throughout the evolutionary history of baijiu, numerous regional variations in alcohol production technique across the country have been incorporated into baijiu making. [10] The practice of infusing alcohol with herbs, spices, fruits and other ingredients has its roots in traditional Chinese medicine and herbology, but is also done purely for ...
Huangjiu in Chinese society had perhaps the same level of influence as beer in the European societies throughout history. Archeology has established that ancient Chinese people once brewed some form of alcohol similar to beer in China, however with the invention of the brewing method using qu, huangjiu rapidly replaced the prototypic beer in ancient China and beer-like beverages fell out of ...
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. [3] In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. [4]
In Taoist rituals and practices, alcohol also plays a role as an offering and a means of connecting with the divine. An alcoholic beverage is often used in religious ceremonies and as an offering to the ancestors. The use of alcohol in Taoist rituals can symbolize purification, blessings, and the establishment of a sacred space.
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 brands grew increasingly popular in the 20th century.
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