Types of red yeast rice wine

Fujian is one of the few glutinous rice producing areas in China. According to Fujian dialect, the vowels of "Nuo" and "Lao" are the same, and the pronunciation is similar. Therefore, Hakka people (Han people living in Fujian, Guangdong and Guangxi) read glutinous rice wine as an easy-to-pronounce old rice wine, which has been passed down all the time. Coupled with its bright red color and strong taste, it is called old wine. Su Dongpo has a small capacity for liquor, but he likes drinking Fujian red wine very much. He once wrote "Drinking Fujian wine at night is like red Dan" to describe the scene of drinking red wine with his disciples looking at the moon. And Zhu Xi once described the prosperity of Fujian red wine with the title of "wine market": "I heard that Chong 'an City, every family is full of music. Guests are invited at the top of the building, and the southern suburbs are found at the bottom of the flower. " In Chong 'an, red wine is called Qu Mi Chun. In the Ming and Qing dynasties, it was called "Xie Jiahong" in Tingzhou, which is away from the river, and "Thunderbolt Spring" in the middle of the pole.

besides Fujian red wine, Zhejiang red wine is equally famous. Ming Li Shizhen's Compendium of Materia Medica records that "Dongyang wine is Jinhua wine, and Gulanling is also"; "Dongyang wine is the best medicine". "Jinhua wine, also known as Dongyang wine, is very sweet in filtration" in Diet Discrimination by Zhang Mu in Qing Dynasty, and there is also a record about Jinhua wine in the "wine names attached" in Wine History by Feng Shihua in Ming Dynasty: "Zhejiang Jinhua House made it, and the capital was fine in recent times, and the saying goes:' Jin Zi Jinhua wine, Weiqi Zuozhuan Wen." At the end of the Song Dynasty and the beginning of the Yuan Dynasty, Chen Yuanliang recorded the brewing method of Jinhua red wine-Dongyang Yun method. Today, Dongyang City and Pujiang area in Zhejiang Province are still important producing areas of red koji and red koji. In addition, Tiantai County, Taizhou, Zhejiang Province is also the main producing area of Zhejiang red wine. The Tiantai red wine party in the Complete Works of Household Necessities recorded the brewing method of Tiantai red wine.

In the Ming Dynasty, red wine was introduced to Taiwan Province with Zheng Chenggong, but Taiwan Province started to make red koji late. At that time, because all red koji was imported from the mainland, the price was high, and red wine could not be drunk by non-rich people. According to the History of Taiwan Province Liquor Monopoly, it was not until after the seventh year of Jiaqing in the Qing Dynasty (181) that the entrepreneurs of "Yilan Red Wine" moved to Taiwan Province after studying the recipe in Fujian. Since then, Yilan Red Wine has become common and must be drunk at local sacrifices or weddings, and red koji has also been made in Taiwan Province. However, it still needs to be purchased from Fujian at a high price because the method of making koji has not been taught. At present, the production method of Taiwan Province red wine has been gradually improved and perfected, and its products are exported to foreign countries.