Traditional brewing techniques of distilled liquor (traditional five steamer brewing techniques of Bancheng Shaoguo liquor)

Name of China's national intangible cultural heritage: traditional brewing techniques of distilled liquor (traditional five steamer brewing techniques of Bancheng Shaoguo liquor)

Applicant: Chengde County, Hebei Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Hebei Province

Type: new item

Applicant: Chengde County, Hebei Province

Protection unit: Chengde qianlongzui Liquor Co., Ltd

Introduction to the traditional brewing technology of distilled liquor (Bancheng Shaoguo liquor traditional five steamer brewing technology)

Applicant: Chengde County, Hebei Province

Distilling liquor brewing is to make grains, potatoes and other raw materials rich in starch or sugar into fermented grains (unfiltered liquor) or fermented mash (turbid liquor), and then distill them into liquor. Distilled liquor is white or yellowish transparent, and is commonly known as "Baijiu". Its fragrance is pure, the entrance is soft, sweet and clean, and the alcohol content is high. According to the use of raw materials and saccharifying starter, there will be different brewing techniques of Daqu, Xiaoqu and bran Qu when distilling liquor. The materials of distilled liquor are mainly grain, which can be divided into sorghum liquor and corn liquor. Sorghum has high starch content and moderate protein content, which is the best for making distilled liquor. According to flavor type, distilled liquor can be divided into Maotai flavor type, Qingxiang type, Luzhou flavor type, rice flavor type, Fuxiang type and so on. Distilled liquor, called "Shaojiu" and "mellow liquor" in ancient times, was originally evolved from rice wine with low alcohol content. It was formed in Song Dynasty and has a history of more than 800 years. China's distilled liquor is mainly produced in Sichuan, Guizhou, Henan, Hebei, Shenyang, Jilin, Beijing and other regions. The formation of its brewing technology is closely related to the local grain (rich in sorghum), climate (cold or humid), water quality and living customs.

It is said that in 1773, Emperor Gaozong of the Qing Dynasty and his favorite minister Ji Xiaolan came to qingyuanheng hotel in Xiabancheng, Chengde. When they were drunk, they used Bancheng Shaoguo wine as a good match for Jinmu shuihuotu, which became the name of Bancheng Shaoguo wine.

Bancheng Shaoguo liquor is mainly made of high-quality sorghum and wheat, which combines traditional five steamer technology with modern microbial technology. The old five steamer brewing technology emphasizes that raw materials and fermented grains out of the cellar are cooked and gelatinized in the same steamer at the same time. The original four steamer fermentation raw materials in the cellar are added with new raw materials out of the cellar and divided into five steamer fermentation. The brewing technology of the old town Baijiu brewing material has been repeatedly fermented raw materials, so as to increase the yield of wine, accumulate the precursors of flavors, and increase the aroma of liquor.

Bancheng Shaoguo liquor, which is elaborately brewed, has the characteristics of clear body, strong aroma, long aftertaste and no taste after drinking. It was recognized as "China famous trademark" in 2005, "China time honored brand" by the Ministry of Commerce of the people's Republic of China in 2006 and "China famous liquor" by the Ministry of Commerce of the people's Republic of China in 2007.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Ban Cheng Shao Guo Jiu Chuan Tong Wu Zeng Niang Zao Ji Yi