Binzhou ricewine

plum

Binzhou has a long history and rich cultural heritage since ancient times, which has a great relationship with Binzhou's history and geographical location. Yellow rice wine, in Binzhou people's mind, is no less than steamed bread dipped in pepper, no less than delicious noodles, no less than delicious dough, no less than fish in water. However, the delicious noodles have been handed down, but where is our yellow wine in Binzhou? I think Binzhou yellow rice wine should be as famous as Shaoxing yellow rice wine!

Historically, Binzhou yellow rice wine was produced in Yizhou, the birthplace of Zhou, and the ancestors of farming culture lived in this life, which is promising. From the field position, Binzhou is located in the Weibei dry plain, and it is also the gateway of ancient Chang 'an. Walking out of Binzhou Post Station means leaving the ancient imperial city, and going west will be a land of foreigners. The more desolate, the more desolate So Binzhou was the last stop to return to the imperial city and leave Chang 'an in ancient times. Therefore, there should be many articles when rice wine comes back or leaves.

Because Binzhou is located on the ancient Silk Road, its geographical position is important, and its historical and cultural heritage is relatively heavy, Binzhou was also an important place for economic and cultural exchanges between Qin people in ancient times, and it was also a pearl on the plateau on the Silk Road.

Because of the importance of history and geographical location, Binzhou has a long history of humanities, agriculture, breeding and catering. Especially in the planting and catering industries, people have created many classic handicraft skills with their own brains and wisdom in the process of production and labor, such as whistle noodles, royal noodles and yellow wine in Binzhou.

The mention time of yellow rice wine is definitely longer than that of white wine. Although liquor is delicious, its development lags far behind that of rice wine. Liquor can kill people. In recent years, people do it on the wine table, so yellow wine is more environmentally friendly and safer than white wine.

Yellow rice wine is one of the oldest wines in the world. It originated in China and only exists in China. It is known as the three ancient wines in the world together with beer and wine.

From the Zhou Dynasty to the Han Dynasty, there was yellow wine, and in the Tang Dynasty, there was a record of wine culture. At that time, Wu Zetian also liked to drink yellow wine.

During the Western Zhou Dynasty, the development of agriculture provided complete raw materials for brewing yellow rice wine, and people's brewing technology was further developed on the basis of summarizing the predecessors' "rice must be neat, koji must be timely". During the Qin and Han dynasties, the technology of brewing yellow wine with koji medicine was improved. "Hanshu Shihuozhi" contains: "If you use two-hoofed brown rice in one brew, you will get six hooves and six buckets of wine." This is the earliest existing formula for brewing yellow rice wine with rice koji medicine in China. The invention and application of Quyao is the pride of the Chinese nation and a great achievement of the Chinese nation to mankind.

There are two legends about the origin of wine. One is Yidi, which began in the Dayu era in early summer and has a history of 4000 years.

Du Kang, which began in the Zhou Dynasty, has a history of 3000 years. Zhu Yizhong's Wine Calendar said: In ancient times, wine was made by the fermentation of mulberry leaves.

In the early years of Xia Dynasty, Emperor Yi made wine for Dayu and invited him as a reward. "National Policy" said: Yu drank the wine and found it sweet, so he said: "Some descendants will die because of drinking." Flatter up with yellow wine and get a horseshoe.

According to "Shuo Wen Jie Zi? "The Towel Department" records: "The ancients Shao Kang made dustpans, brooms and wine first. Shao Kang, Du Kang also. "A sticky millet is actually sticky sorghum. Legend has it that Du Kang was born in the Zhou Dynasty. He is not an official, but a shepherd. One day, he put millet gruel into a bamboo tube and took it with him to feed the sheep. Put the bamboo tube under the tree, put it there and leave. Half a month later, he came back with the sheep and found his relics under the tree. When I opened it, the millet porridge in the bamboo tube had been fermented and turned into wine.

Yellow rice wine was once considered as a local wine. In the eyes of many people, it is too corny and not elegant. The main reason is that many manufacturers are scattered and the production mode is backward. However, I don't think so, at least it is safe and environmentally friendly.

The main raw materials for brewing yellow rice wine are glutinous rice, millet and rhubarb rice. As far as I remember, Binzhou people first brewed yellow rice wine from Gu Mi and Gu Mi, which was divided into millet and Gu Mi, and Gu Mi was sticky millet. From 1970 to 1980, we used Gu Mi to brew yellow rice wine. In recent years, we used corn and wheat to brew yellow rice wine.

In Binzhou, every household will brew yellow wine. According to all historical records, yellow rice wine originated in the Xia and Zhou Dynasties. It seems that this is understandable, indicating that we Binzhou people are all historical skills passed down from our ancestors. But the most famous yellow rice wine is Shaoxing wine, millet wine (represented by Jimo old wine in Shandong) and red rice wine (represented by southern Zhejiang, Fujian and Taiwan Province provinces). I feel ashamed to see these materials and words. I don't know what Binzhou Township Party thinks when it sees this passage. What makes me feel sorry?

In Binzhou, there are not only yellow rice wine, but also many cultures handed down by our ancestors, which will soon be lost. You can give any example. Binzhou pear, for example, is famous in history, but now it has become a childhood memory. Binzhou pear is on the verge of extinction, not just the sorrow of our Binzhou pear? It is also the sorrow of the guests! Don't say it, it's annoying to say it.

Although rice wine in Binzhou is not as popular as when we were young, nor as expensive and decent as Xifeng and Maotai, which were drunk by dignitaries, and it won the table, it left me with many memories and thoughts. ...

My mother and grandmother really know very little about the production process of yellow rice wine.

The production of yellow rice wine can be said to start from May every year. The first is to make koji, which is made of various grains.

I saw my mother grind the wheat with a stone mill, just to grind out the skin of the wheat, then stir the ground wheat with hot water evenly, press it into a block in an enamel washbasin, then bury the block-shaped distiller's yeast in the wheat bran, ferment it for about ten days and a half months, take it out and air-dry, and complete the production of distiller's yeast, which is the first set of procedures of yellow rice wine.

There is also a kind of distiller's yeast made of millet flour, and the process is quite simple. It is sold in the rural market in my hometown, and the old ladies turn to the street to sell it. You can't find it in a small supermarket.

Next, we need to prepare other wine materials, such as bitter almonds of May wheat apricot. Don't litter after eating apricots. Almonds are not rubbish, but medicinal materials and raw materials for wine making.

The autumn of Binzhou in August and September is the season of bumper harvest of grains, the season of bumper harvest of ordinary people and the season of celebrating bumper harvest, which is recorded in a large number of written records in July. Wine chrysanthemums are everywhere in Binzhou. You can pick wine chrysanthemums at will. The aroma of chrysanthemum wine is an essential wine material in our Binzhou yellow rice wine.

Astragalus membranaceus is picked in autumn, codonopsis pilosula is picked in winter, and dried tangerine peel can be picked after eating oranges at ordinary times. There are Lycium barbarum in Binzhou deep ditch, which is also picked in autumn. There's no need to be wordy. There is also an important medicinal material for making yellow rice wine, namely Lindera root, which is probably known by older uncles and aunts.

Baidu introduced the alias of Lindera: Pangqi, Tiantai Lindera, Kunyu, Dwarf Cinnamomum camphora, Dwarf Cinnamomum camphora root, cypress, crucian ginger, chicken bone incense, white leaf firewood and so on. Delicious, slightly bitter and pungent. Young branches are blue-green, with longitudinal fine stripes, densely covered with golden silk hairs, gradually falling off, glabrous when old, and brown when dry. The terminal bud is oval. Leaves alternate, ovoid, ovoid to nearly round, used for promoting qi circulation and relieving pain, warming kidney and dispelling cold, with high medicinal value.

Nowadays, many people have come up with strange tricks to brew yellow wine in their hometown. I saw someone put raw apples in yellow wine. As long as the wine jar is opened, the fragrance of wine flies thousands of miles, and I dare not blow it, because I am not a businessman. At least half the village is more than enough.

Wait until around winter, whether it is millet or wheat, or corn without millet. Wash rice wine to make yellow wine, cook it in a pot, steam it, put it on a wooden table in Dali, then add a proper amount of distiller's yeast to the rice wine, and then add the above raw materials. 500 grams of raw materials for each variety is enough.

Especially Lindera root, is of great medicinal value. Under normal circumstances, yellow rice wine does not exceed100g. Put Lindera root into yellow wine, it is fragrant and smooth, warming kidney and dispelling cold. But if you put too much, it will easily lead to numbness in your lips and dizziness and nausea after drinking. So, be careful. In fact, there are other raw materials in rice wine, and Lindera can be dispensed with.

Stir the yellow rice wine raw materials evenly on the chopping board. Then boil a pot of boiling water to make yellow wine, which is called boiled soup. When boiling the soup, add almonds, licorice, codonopsis pilosula, dried tangerine peel, etc. , boil until the medicine is cooked.

Then, the wine is put into a jar. Generally, you can't have too much soup to dry, two-thirds of the wine and about one-third of the soup to dry. After the jar is filled, seal the jar and put it in a cool place. The temperature is normal. Temperature 15 degrees. If the temperature is too low, the wine will ripen too slowly, and if the temperature is too high, the wine will easily turn sour. After three months to a hundred days, you can drink delicious Binzhou old yellow rice wine.

Now the pace of life is accelerating and the living conditions are superior. People are tired of eating big fish and meat, squid, sea cucumber and seafood on holidays, which is not necessarily good for their health. In early winter, you might as well make an altar of yellow wine. I think, why don't you celebrate the Spring Festival this year? "Pass by the old people's village", "Prepare chicken and rice for me, old friend, and you will entertain me on your farm. Green Woods surround the village and green hills are located outside the city. Open the window facing the valley vegetable garden and pass the glass to talk about crops. When the ninth festival comes, please come here to see chrysanthemums. "

I think the year of rural reunion with rural scenery and earthy atmosphere is also a happy year. Why do you want to drink white wine and get drunk? If you drink rice wine and eat bean sprouts or fennel beans, haha, you can recall the drunkenness of Mr. Lu Xun's old friends.

Binzhou yellow rice wine, a good way to solve life forever, went home this year, and I still drank yellow rice wine and soaked steamed bread with it.

20 18 1 1.30 Hami manuscript.