Traditional brewing techniques of Baijiu liquor (traditional brewing techniques of Lao Longkou liquor)

China's national intangible cultural heritage: traditional brewing techniques of distilled spirits (traditional Baijiu liquor brewing techniques)

Applicant: Shenyang City, Liaoning Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Liaoning Province

Type: new item

Applicant: Shenyang City, Liaoning Province

Protection unit: Shenyang Tianjiang Laolongkou Brewing Co., Ltd

Brief introduction of traditional brewing techniques of Baijiu liquor (traditional brewing techniques of Lao Longkou liquor):

Applicant: Shenyang City, Liaoning 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.

The old Baijiu liquor making technology in Shenyang, Liaoning province was originated from the first year of Kangxi in Qing Dynasty (1662). At that time, Mencius, a liquor making merchant in Taigu County, Shanxi Province, founded the "Yilong spring" cooking pot outside Shengdong, now the Liaoning Shenyang, and changed it to "Wan Long Quan". It is said that this place is the "mouth of Longcheng" in Qing Dynasty, so it is called "Laolongkou". The 11 national historical relics, including the stone mill, the Baijiu wine store, the old trademark and so on, have witnessed the history of the liquor making in the old dragon mouth liquor Museum. In 1949, "wanlongquan" cooking pot was named "Laolongkou distillery of Shenyang special municipal Monopoly Bureau", in 1960 it was renamed "Shenyang Laolongkou distillery", and in 2000 it was renamed "Shenyang Tianjiang Laolongkou Brewing Co., Ltd".

Laolongkou is located in the northeast of Shenyang City, in the transitional zone between Changbai Mountain and Liaohe alluvial plain. There is an ancient well named "Longtan water" in the company's distillery. The water quality is clear and sweet, which provides unique conditions for the development of Laolongkou's brewing technology. The old dragon liquor Baijiu liquor is mostly run by Shanxi people. After more than 300 years of inheritance and development, it has formed the unique wine making technology in the north. Old dragon liquor Baijiu liquor brewing techniques include six main characteristics, such as water and grain essence, Dragon Boat dance, old cellar fermentation, retort barrel distillation, wine aging and meticulous blending.

The traditional brewing technology of old dragon Baijiu liquor is a typical representative of liquor making techniques in the cold regions of Northeast China, which has important reference value for the research of the history of liquor making and the evolution of brewing technology in the north. At the same time, there are many biotechnological mysteries in this technology, which have high scientific research value.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Lao Long Kou Bai Jiu Chuan Tong Niang Zao Ji Yi