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VOC's Travel BLOG

Our Travel Blog is the place to share our real life, travel experiences in China with you. Besides, we will provide information related to Chinese culture and China travel guide. "A bosom friend afar brings a distant land near." Traveling makes us to be closer, let's discover China together!

A Bite of China – transformation from rice to wine

2012-07-02 | China Food | Comments(1) |   Views:(819)

In terms of diet, flavor overwhelms anything else. Chinese never bind themselves into a stuffy food list. People persist to seek the inspiration of transformation through continuously trials. They seem to be born with the ability to utilize microorganisms like yeasts, fungus and bacteria. Wine should be the oldest sample of bringing ferment of microorganisms into full play. Rice Wine, a Chinese beverage that is made from grains like rice, millet or wheat with Jiuqu starter culture, is one of the oldest alcohols in China. It is also called Yellow Wine (Huangjiu) and has lower alcohol than that of White Spirit. Different type of Yellow Wine shows slightly different color such as ecru, tawny and reddish brown. Moreover, it is often used as a condiment in cooking to remove fishiness and promote flavor.