Rosin glutinous rice wine prose boutique

Every time an escort or a friend comes home from dinner, he is always uncomfortable, physically uncomfortable and mentally uncomfortable. Because I often have to drink one or twenty small glasses of soju, although it is only one cup as big as an ox's eye, I still feel soft, sore, dry mouth and sore tongue, chest tightness, difficulty sleeping at night, stuffy nose, abdominal pain, stomach bleeding and splitting headache.

In retrospect, every time I go out to eat, I say it's eating. In fact, I don't care what I eat, and I haven't eaten a few mouthfuls. Most of them are busy toasting others and eating the wine that others respect. Most of them feel very painful in their stomachs when they get home. I don't know if they are hungry, or the wine is spicy, or both. Always ask your family to cook yourself a bowl of dried noodles, or do it yourself.

I have chronic rhinitis. I was extremely afraid of drinking, but people gave me "respect" wine, sometimes it was a leader, sometimes it was a lady, sometimes it was an elder, but it was disrespectful! What's more, when people work in units and small towns, they often look up but don't look down, or they have to work in the same unit for a long time, or they have to cooperate in the future. How can they say that they can't drink? Stomach bleeding, liver disease, diabetes, still have to drink. Who can say who will not get it one day? A person lives in today's world, who can really go his own way and jump out of the three realms instead of the five elements? Even if you are a monk, nun, Taoist, Taoist, you can't really get rid of these social parties, can you?

So I drank a toast. Keep drinking and constantly "respect". Those who drink must drink, and those who respect must be respected.

Because you want to drink, you should "respect" the wine. It seems that everyone has a deep resentment towards the people who drink together. In other words, forcing others to propose a toast will always make people feel that you are dissatisfied with what others seem to have. Those who have to drink a "toast" have resentment against those who toast themselves.

"Drink-drink-drink-drink" and "do-do-do-do-do" often mean telling each other not to make a fool of themselves when they are drunk. If you look down on each other, have a grudge against others, or want to suppress their disrespect, you can say "You propose a toast to me, and I will wait for your toast", or even say "You propose a toast to me! When I started drinking, you were still peeing on the dam by dragging your nose. I drink more wine than you drink water. " These are all polite.

Some old comrades will act like drinking with the help of wine and say, "Xiao Zhang and Xiao Li, propose a toast to my old man!" " I am a veteran of this unit. You weren't born when I came to work in the company. We filmed this unit for you boys to enjoy. Or he raised his glass and said, "I'll take a sip and you can kill it." "I have no choice but to kill them. Those who make people drink by toasting are either leaders or elders, not bullying the weak, or selling seniority to show "serving him", "leading him" and "serving him as an official", or "serving him as an old man", elders and elders to show "respect" for him.

So the lights are staggered, the glasses are ups and downs, and the bottles of shochu are bottomed out. Everyone is looking forward to "receiving the cup" as soon as possible. But how is it possible to "close the cup" so soon? Just after you "toasted" someone, you tacitly "forced" him to drink a large cup or three small cups, and he hasn't "returned the favor" to you. Even if you really "respect" others and reciprocate, they have to pay you back, right? Or maybe you just drank the wine that others "respect" you, whether it is really "respect", you still want to get drunk, see you make a fool of yourself in public and watch your jokes, and you are afraid of being wrong if you don't "return the compliment"?

After honoring your dining table, you just want to sit down and order a bowl of rice? It's not that easy. The leader sits at the next table, and there are your colleagues in the same office at the next table.

So lying in bed at night hurts all over, especially when I can't sleep with a splitting headache, so I thought, who invented "shochu"? Who discovered the method of "baking wine"? This initiator really should be chopped to pieces! The "roasted" wine has high alcohol concentration and poor energy. I've drunk all the wines, whether it's Maotai or Quxiang, whether it's Maotai or Wuliangye, and whether it's "XiaoZan wine" or "XiaoZao wine" which call themselves "pure grain wine", it feels only spicy, but it's not fragrant at all. Drinking "roasted" "shochu" is definitely not a kind of enjoyment, but a kind of suffering. What's more, it is said that some shochu is blended with industrial alcohol by unscrupulous people, and the liver and head are more painful after drinking it.

I also think, who invented this toast? This initiator should be hacked to death!

So I often miss the kind of "rosin glutinous rice wine" brewed in my hometown.

The "rosin glutinous rice wine" brewed in my hometown will never make you feel uncomfortable. It is definitely a wonderful enjoyment. As long as she doesn't dislike the "rosin glutinous rice wine" and "dirty", city ladies can't help drinking bowl after bowl, or even asking for a big bowl. Drinking "rosin glutinous rice wine" often makes people forget how many bowls they have drunk, and they are all eaten in small bowls and large bowls instead of "Niu optic cup" or smaller "sheep's eye cups". But it doesn't matter. "Rosin glutinous rice wine" is drunk too much, and most of it will only be slightly drunk. Even if you are really drunk, you won't have a splitting headache and ache in your insides like drinking too much "soju", but you will feel like you are on cloud nine. The wine is slightly drunk, but the good flowers are half open. Drinking too much "rosin rice wine" or "rosin glutinous rice wine" is a feeling that a good flower is half blooming.

When the Yi people in their hometown go out to do farm work, they always use a "wine gourd" or a pot of "rosin glutinous rice wine". After driving cattle to plow the fields for a while, the men broke out in a sweat and were tired. They sat on the ridge of the field, opened the wine gourd, and gulped it down to quench their thirst, relieve fatigue and drive away the cold. The same is true of Yi women. When they work in the fields, hoe the fields, raise seedlings and mow the grass, they all take a pot of "rosin glutinous rice wine". Thanks to "rosin glutinous rice wine", Yi men and women have a lot of fun going out to work. When they are doing the boring farm work repeated year after year, they don't feel bitter, but they enjoy it a little.

After drinking "rosin glutinous rice wine", what should I do before I finish my farm work and return to the village? Never mind, there's still wine to drink. Isn't there glutinous rice wine residue and distiller's grains in the pot? Take some mountain spring water to the jar in the mountain spring, shake the wine gourd or hip flask, let it soak for a while, and then drink it. Although it's a little light, it's still sweet and has a smell of wine.

I can't imagine what to do after drinking "shochu". Do men dare to drink in front of wine gourd and hip flask after ploughing for a period of time? Even if you dare to drink like that, you can still hold the plow after drinking, and you dare to stand on the rake again? Drinking soju is easy to get drunk and get a headache. When he is drunk and unconscious, his head will be smashed by the sharp and slippery rake teeth pulled by cattle.

What is even more unimaginable is that if the wine bottle gourd is filled with "shochu", women are tired of farm work and dare to drink at the spout like men. May not dare to smell it.

"Rosin glutinous rice wine" boiled poached eggs, and then put the red pond, can be described as "the best in the world". When I was a teenager, I followed my mother to send "chicken wine" and "moon rice wine" to maternal relatives in my hometown and countryside. Why do you eat like this? It is said that Tang Hong's "rosin glutinous rice wine" boiled poached eggs can induce labor for pregnant women. The glutinous rice balls cooked by "rosin glutinous rice wine" are also delicious. I like to wait until it gets cold. Tastes better.

In the late 1970s and early 1980s, on weekends and holidays, I often accompanied my uncle to go up the mountain to herd sheep. Before going out, uncles should bring a pot of wine. The pot is an old-fashioned military back pot, which can probably hold one or two Jin of wine. A pot of wine is just enough for him to drink for two days. Uncle never eats breakfast, only drinks. He got up at dawn, opened the jar and scooped out a bowl of "rosin glutinous rice wine". This "breakfast wine" is even drunk with distiller's grains and distiller's grains. After drinking, cook pig food for pigs and chickens. Sometimes when the farm is busy, he will steam the rice, heat it in a steamer, and then put the sheep up the hill. My uncle used to herd sheep for the production team, and later he herded sheep for himself. There are hundreds of sheep. Once on the mountain, my uncle drank "rice wine" when he was thirsty and "rice wine" when he was hungry. Sometimes he gives me a drink when he is happy. With this pot of rice wine, my uncle won't worry about anything. For decades, he was optimistic and happy.

I think, my uncle probably never felt that it was a painful thing to herd sheep over dozens of mountains a day. In his eyes, herding sheep may be as beautiful as Tao Yuanming's "picking chrysanthemums under the east fence and seeing Nanshan leisurely" In the eyes of the slightly drunk uncle, the white clouds floating in the sky may also be regarded by him as his grazing sheep. Or, a little drunk, he will regard the sheep crossing the mountains as clouds in the sky. In short, herding two flocks of sheep in the sky and underground, enjoying the clouds in the sky and underground and drinking "rosin glutinous rice wine", my uncle's life of herding sheep in the mountains every day is very happy, and even makes people feel very romantic and poetic. Sometimes when he is happy, he will climb to the top of the mountain and sing a ditty with the woman who is herding cattle and sheep on the opposite mountain. Then, another form of "sheep" was put on the mountain by him, and even climbed up the flock in the sky. ...

Brewing "rosin glutinous rice wine" is simple, but not easy. Raw materials are generally glutinous rice and mountain spring water. After the glutinous rice is steamed, it is mixed with distiller's yeast, put into the pottery jar, seal the mouth of the pottery jar with gauze, and then soak in a lot of pine wool. Glutinous rice mixed with distiller's yeast was heated and fermented in Tricholoma matsutake in a clay pot, and the rosin in Tricholoma matsutake was gradually absorbed. The whole process is a beautiful "brewing" process. About three days in summer and four or five days in winter.

Literati conceive a novel, an article and a poem, while painters and musicians conceive a painting, a tune and a song, which is also called "brewing", which means that beautiful works of art will soon be produced. This word is really appropriate. In fact, "rosin glutinous rice wine" is a very luxurious work of art that farmers in their hometown "brew" for their hard and monotonous working life. It is a kind of goodwill and sincere respect to advise you to drink more "rosin glutinous rice wine" and "respect" a bowl of "rosin glutinous rice wine" for you.

People in ancient times loved drinking, especially literati and artists. It was because they were drinking rice wine, which was fragrant and pure and would not have a headache. They won't get drunk after drinking, so there are 100 poems of Li Bai's fighting for wine, a pot of wine in the flower room, a toast to the bright moon, a five-flowered horse, a golden boy in exchange for good wine, and Cao Cao's ode to wine. Try today's shochu. They probably won't "love" it after drinking it. Now folk rumors say that "drinking revolutionary wine every day is not good for the stomach of the party style" and "one bottle of wine, one cow", that is, drinking "soju" and "rice wine" are not so drunk and expensive.

After three or four days, the mellow wine will overflow from the dense pine branches. At this time, the loose hair soaked in the jar will be peeled off, and the loose hair near the jar mouth has turned yellow due to high temperature fermentation. Uncovering the gauze stretched at the altar mouth, a pure and beautiful bouquet suddenly makes people feel refreshed and drunk. The impatient young man opened the jar that had just spilled wine in advance and found that the rice wine had just begun to ferment. It doesn't matter. Seal the gauze at the mouth of the jar and cover it with loose wool according to the sample. Rice wine can still be brewed well. Anyway, people in the mountains can easily stand some loose hair.

This is "rosin glutinous rice wine", which has a pine fragrance. This is the smell of nature in the mountains, which makes us people born in rural areas feel kind and comforted. We think this is mother's milk, which is more beautiful than the taste of crops and soil, because it already has an artistic flavor, which is a luxury for farmers and artists.

Every winter is a good season to brew pickles and pickles. To make sour milk fermented bean paste, first you have to fry moldy tofu and broad bean petals, and you have to use pine wool. In winter, pine trees are replacing old loose hairs and will soon be replaced with new loose hairs. If the loose hair is removed, the pine tree will not die. Without the "rosin glutinous rice wine" juice, pickled pickles are not delicious, especially bean paste, milk rot and lobster sauce, which are delicious only when soaked in the "rosin glutinous rice wine" juice, which is not only sweet, but also has a faint glutinous rice flavor and a wonderful fragrance.

To this end, since childhood, we have often carried a small basket to the back hill to loosen the hair, stir-fry "rosin glutinous rice wine" to pickle pickles, and use loose hair; Stir-fry moldy tofu and bean paste with Tricholoma matsutake; "Rosin glutinous rice wine" should be used to send pregnant women "moon rice wine". Brewing "rosin glutinous rice wine" should be eaten by family members at ordinary times or during the New Year, and matsutake should be used.

This kind of Tricholoma matsutake is a good thing in Yunnan, especially in Chuxiong, my hometown. Whether it is Yi or Han people, weddings, funerals and happy events are all pine velvet banquets, which means that the master's yard is covered with a thick layer of green pine velvet. If the host is happy, pay attention, the pine catkins will be spread all the way along the village road to the entrance of the village, and the mellow pine fragrance will overflow the whole village. Most guests don't like sitting on stools. Most of them sit comfortably on pine mats and drink "rosin glutinous rice wine" in the village full of rosin, which is really a rare enjoyment for the villagers. Men drink in big bowls, women drink in big bowls, and old people and children drink in big bowls.

In villages that don't rely on mountains, villagers have their own methods of brewing "rice wine". My grandmother's house is in Chuxiong Bazi, a suburb of the city, and there is no way to pick pine wool on the far mountain, so my grandmother buried the jar in the bean skin.

It is difficult to grasp the time of "brewing" in the jar of bean skin, because bean skin is not easy to heat, glutinous rice mixed with distiller's yeast is not easy to ferment, and the simmering time is not enough, which is not "wine". If it is simmered for too long and does not turn into "wine", glutinous rice will stink; It has turned into wine. If it is simmered for too long, rice wine will be very strong, and women, the elderly and children can't eat it.

People who can't get pine wool and bean skin can also make "glutinous rice wine" by drying the glutinous rice wine jar mixed with distiller's yeast in the sun. It's not easy to make wine successfully only by mastering the technology, because at night, the jar quickly dissipates a lot of heat and can't continue to "brew". It may be too raw and hasn't turned into "rice wine", or it may have been "brewed" for too long, and the taste is too strong or it has stinked.

However, no matter what kind of rice wine is brewed in this way, it tastes good. Yi people, Han people, old people, children and women in my hometown love it. Farmers in Chuxiong, Yunnan say "eat wine" instead of "drink", which means "eat" glutinous rice wine, because "distiller's grains" or "distiller's grains" are scooped into a bowl and filled with a bowl, and the brewed "distiller's grains" are also delicious. After eating the wine juice, they used chopsticks to scoop the distiller's grains into their mouths to eat. Today's "roasted" wine, distiller's grains and dregs can't be eaten at all, so farmers in their hometown say "drink old soju" instead of "eat wine". "Eating wine" refers to "glutinous rice wine" brewed with dregs and juice by indigenous methods. I watched ancient novels and poems or movies and TV dramas with ancient themes, and found that the ancients often said "sifting wine". Why can you say "sieve"? Why "sift"? I think it may be because the ancients drank "rice wine" and had "distiller's grains dregs". Scholars are gentle and probably don't want to eat distiller's grains. Heroes and swordsmen probably don't want to "eat" the wine juice even with dregs, so they have to "sieve". Classical literary works such as A Dream of Red Mansions and Jin Ping Mei often say that a woman "ate a glass of wine", which must be "rice wine".

In short, I really want to eat "rice wine", especially "rosin glutinous rice wine". If today's banquet table is full of glutinous rice wine from Chuxiong, Yunnan Province, even after screening, there is no delicious distiller's grains residue, even if it is not rosin glutinous rice wine, it is made of bean skin, or placed in the sun or in the soil. Then, going to such a "banquet" and "eating" such a "wine" will make everyone as happy as the farmers in my hometown went to the banquet earlier.