Shaoxing wine
Template:Short description Template:Chinese
Shaoxing wine (alternatively spelled Shaohsing, Hsiaohsing, or Shaoshing) is a variety of Chinese Huangjiu ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast.
It is produced in Shaoxing, in the Zhejiang province of eastern China, and is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.[1][2]
The content of peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied.[3]
Production
The traditional method involves manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. Known as kāi pá (Script error: No such module "Lang-zh".), it is an essential skill to produce wine neither bitter nor sour. Another important skill of the winemaker is to assess the fermentation by listening to the vat for the sound of bubbling.[4]
In addition to glutinous rice, Shaoxing wine can also be produced with sorghum or millet.[5]
It is also bottled for domestic consumption and for shipping internationally. Aged wines are referred to by year of brewing, similar to grape vintage year (Script error: No such module "Lang-zh".).
Wines sold overseas are generally used in cooking, and can contain spices and extra salt.[6] Mislabeling wines from regions other than Shaoxing as Shaoxing Wine is a "common fraudulent practice".[2]
Prominent producers
- Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd. (Script error: No such module "Lang-zh".) of Shaoxing, Zhejiang.[7][4]
- Di Ju Tang (Script error: No such module "Lang-zh".)
- Kuai Ji Shan (Script error: No such module "Lang-zh". named after a local mountain)[4]
- Tu Shao Jiu (Script error: No such module "Lang-zh".)
- Nü Er Hong (Script error: No such module "Lang-zh".[4])
In 2020, a revenue of 4.3 billion yuan ($664 million) was reported by 80 rice wine makers in Shaoxing.[5]
History
Rice wine has been produced in China since around 770 to 221 BC and was generally for ceremonial use. During the late Qing dynasty, educated councilors from Shaoxing spread the popularity of wine consumption throughout the country and was an essential part of Chinese banquets.[5] Large quantities are made and stored in clay jars over long periods of time.[1]
In 1980s, Hong Kong, interest in Nü Er Hong, a brand of Shaoxing wine, grew due to nostalgic interest in mainland Chinese traditions, as well as references in popular martial arts novels of the time. Tung Chee-hwa celebrated his appointment as first Chief Executive of Hong Kong with Nü Er Hong.[4]
In China, popularity has waned in favor of drinking other types of alcohols, and has a reputation for being "old-fashioned" although still used for cooking. Outside of Asia it is mostly regarded as a cooking wine.[5]
Classification
| Name | Sugar content (g/L) |
Type | Ethanol by vol. (%) |
|---|---|---|---|
| Yuanhong Jiu (Script error: No such module "Lang-zh".) | < 5 | Dry wine | > 14.5 |
| Jiafan Jiu (Script error: No such module "Lang-zh".) | 5–30 | Semi-dry wine | > 16.0 |
| Huadiao Jiu (Script error: No such module "Lang-zh".[6]) | |||
| Shanniang Jiu Script error: No such module "Lang-zh". | 30–100 | Sweet wine (moelleux) | > 15.0 |
| Xiangxue Jiu (Script error: No such module "Lang-zh".) | 200 | Sweet wine (doux) | > 13.0 |
| Fenggang Jiu (Script error: No such module "Lang-zh".) |
Usage
Better quality Shaoxing wine can be drunk as a beverage and in place of rice at the beginning of a meal. This type of Shaoxing wine is generally of higher quality and is more expensive than the cooking grades seen in the supermarkets, which contain added salt. When at home, some families will drink their wine out of rice bowls, which is also the serving style at Xian Heng Inn. If not served at a meal, Shaoxing wine can also accompany peanuts or other common snacks.
Nǚ Ér Hong (Script error: No such module "Lang-zh".) is a tradition in Shaoxing when a girl is born into the family. A jar of wine is brewed and stored underground on the day of the daughter's birth, and dug out and opened for consumption on her wedding day as celebration.[4]
Huang jiu (Script error: No such module "Lang-zh".), as it is known locally, is also well known for its use in meat dishes, in addition to being an ingredient in many dishes of Chinese cuisine. It is a key ingredient of Mao Zedong's favourite dish of braised pork belly with scallion greens – what he called his "brain food" that helped him defeat his enemies.[9] The following is a sample list of other common Shaoxing wine-marinated dishes. It is not limited to the following:[1]
- Drunken chicken (Script error: No such module "Lang-zh".)
- Drunken shrimp (Script error: No such module "Lang-zh".)
- Drunken gizzard (Script error: No such module "Lang-zh".)
- Drunken fish (Script error: No such module "Lang-zh".)
- Drunken crab (Script error: No such module "Lang-zh".)
- Drunken liver (Script error: No such module "Lang-zh".)
- Drunken tofu (Script error: No such module "Lang-zh".)
- Drunk phoenix talon (Script error: No such module "Lang-zh".)
References
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- ↑ a b c TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive
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- ↑ Shaoxingwine.com
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External links
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Template:Rice drinks Template:Chinese alcoholic beverages Template:Zhejiang topics