Yellow rice wine mentioned in ancient medical books, what wine is it now?

Yellow rice wine is a national specialty in China, also known as rice wine, which belongs to brewing wine and occupies an important position in the world's three major brewing wines (yellow rice wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry. Among them, Maiqu yellow rice wine, represented by Shaoxing yellow rice wine in Zhejiang, is the oldest and most representative product in yellow rice wine. Shandong Jimo old wine is a typical representative of northern millet yellow wine; Fujian Longyan Shenjiu and Fujian Laojiu are typical representatives of red rice wine.

Yellow rice wine is one of the oldest liquors in the world, which originated in China and only exists in China. It is known as the three ancient wines in the world together with beer and wine. About 3000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. There are many varieties of yellow wine, including Zhejiang Huadiao wine, Champion red wine, Shanghai old wine, Shaoxing yellow wine, Fujian old wine, Jiangxi Jiujiang Fenggang wine, Jiangsu Danyang Fenggang wine, Wuxi Huiquan wine, Guangdong Pearl red wine, Shandong Jimo old wine and so on. Shaoxing wine, which is recognized by China brewing industry, is the most popular in international and domestic markets and has the most China characteristics, but it is the first to be promoted.

Yellow rice wine takes rice and millet as raw materials, and its general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including unknown amino acids. However, the human body can't synthesize by itself, and it must rely on food to ingest 8 kinds of essential ammonia. Yellow rice wine is available, so it is called "liquid cake".