Drinking in a restaurant is to pour it into a container and heat it, not directly on the fire, but with water or steamed in a pot without silk.
-You don't need to add any sugar, cinnamon or anything like that.
Question 2: How to drink bagged Shaanxi thick wine, which is one of the most distinctive Chinese New Year drinks in northern Shaanxi.
There are also many names for thick wine in northern Shaanxi, including thick wine, yellow wine, rice wine, soft rice wine, yellow wine and millet wine.
When drinking thick wine, mix 3 kilograms of water with each kilogram of thick wine, and then boil the wine to drink. Sweet and sour, with a faint bouquet, it is suitable for men, women and children. You won't get drunk. Hehe, when cooking, you should pay attention to stirring it with a spoon from time to time and stir it evenly. Don't precipitate to the bottom of the pot to prevent burning.
Question 3: How to drink strong wine? Generally, it is directly poured into a container at home to heat and drink silk.
Drinking in a restaurant is to pour it into a container and heat it, not directly on the fire, but with water or steamed in a pot without silk.
-You don't need to add any sugar, cinnamon or anything like that.
Question 4: Does Huang Gui thick wine count as drunk driving? If it is drunk driving, it must be tested by an alcohol tester or whether the alcohol content in the blood exceeds the standard. If the alcohol content in blood exceeds 20mg/ml and is less than 80mg/ml, it is drunk driving, and if it exceeds 80, it is drunk driving. The alcohol content of Erchou wine is about 15%, while that of ordinary light beer is 3.3-3.8%. The alcohol content of dark beer is 4-5%. If you drink too much strong wine, you can also exceed the standard. You may not believe it, eating a certain brand of pie, the alcohol tester test is more than 20.
Question 5: Brief introduction of Huang Gui thick wine, also known as Xi 'an thick wine, Shaanxi thick wine, Guifei thick wine and genuine thick wine. In ancient times, it was called "Lao Li" (reading labor ceremony) and "jade paste". As an ancient traditional famous wine in China, it is one of the eight precious specialties in Shaanxi and has long been famous all over the world. Huang Gui thick wine, called "Jade Slurry" in ancient times, began in the pre-Qin period and is a famous specialty in Guanzhong, Shaanxi. For a long time, it has been a good product for festive banquets, especially for literati and celebrities. Strong wine is better than wine. Its juice is thick, mellow, sweet and palatable, and its alcohol content is about 1%. Later, Huang Gui, a traditional Chinese medicine, was added to the wine, which gave it the flavor of Huang Gui, hence the name "Huang Gui Thick Wine". When Guo Moruo was drinking hot Huang Gui thick wine in Xi 'an Restaurant, he was so happy that he repeatedly said, "Like wine, not wine, but wine". Huang Gui thick wine has the functions of invigorating stomach, promoting blood circulation, quenching thirst and moistening lung. Drinking this wine is good for your health.
Question 6: How to drink Xi 'an choujiu? Can I drink it cold? You can drink it when it is warm, and you can drink it without paying attention to cold drinks.
Thick wine is a kind of wine brewed by farmers with the characteristics of Han nationality in northern Shaanxi. The long-standing saying that "hot oil cakes are put on the table and rice wine is rolled for relatives to drink" refers to the thick wine in northern Shaanxi, which is muddy and yellow, such as the turbid water in Wan Li of the Yellow River. People in northern Shaanxi also call it "sweet wine" and "mud wine", and because there is a stage of steaming into cakes in the production process, it is also called "cake wine", and every household only makes it during the New Year. Well done, sweets; Not done well, sour. The taste of strong wine varies from household to household, because the degree of sweetness and sourness is different. There are differences in raw materials and processes. The best strong wine is moderately sweet and sour.
Question 7: Can Huang Gui thick wine be drunk after half a year? of course
Question 8: What is the practice of 8:Xi 'an Huanggui thick wine? Region: Shaanxi snacks
Technology: others
Raw materials for producing Huang Gui thick wine;
Glutinous rice 15 kg, osmanthus fragrans 120 g, saccharin 50 g, distiller's yeast 75 g, and proper amount of sugar and edible alkali.
Characteristics of Huang Gui thick wine;
The wine is mellow, sweet and sour, which is the traditional flavor of Shaanxi.
Teach you how to make Huang Gui thick wine and how to make Huang Gui thick wine.
1. Add glutinous rice into the tank, inject clean water to submerge the rice, stir with a wooden spoon to float the dirt, skim off the dirty foam, soak for 4 hours, then take out the sand at the bottom of the tank, wash the rice for two or three times, and pour it into a sieve to dry the water.
2. Pour the glutinous rice into the steamer and steam for about 15 minutes. When it is eight ripe, rinse it with cold water. When the temperature drops below 3℃, control the water to dry.
3. Pour the steamed rice on the table and stir it, so that the temperature inside the rice is even and even. Spread the small curved surface evenly on the rice and stir evenly.
4. Take a clean cylinder, put a wooden stick with a length of 60cm and a diameter of 9cm in the center of the cylinder, stabilize the wooden stick, load rice from all sides, pat it gently with your hand, then slowly turn the wooden stick to draw it out, pat the top of the cylinder into a trumpet shape, cover it with white cloth, add two soft round straw mats on the cylinder mouth, and surround the rice cylinder with wheat straw (not necessarily in summer), and keep the temperature at 30℃.
5. The net weight of mature alcohol is 22.5 kg, and it is filtered twice with copper wire. First, put two wooden sticks horizontally at the mouth of the cylinder and put copper wires on them. Pour 1 1 kg alcohol into Rone for the first time, and pour 10.5 kg raw water several times. First, rinse the fermented grains with a ladle of water, put your right hand into the fermented grains to mix, stir, rub and press, continue to pour water into alcohol, then mix, stir, rub and press, and then pour all the remaining raw water, rub and press hard until the alcohol is dry, and pour out the wine residue. It is appropriate to produce 35 kg of wine and 8 kg of wine residue. Add 50 grams of saccharin to the wine. If it is sour, add a small amount of edible alkali, slightly heat it when drinking (don't boil it), and add120g osmanthus fragrans.
Key points of brewing Huang Gui thick wine;
1. When the steamed rice is washed with cold water, the middle of the rice should be washed first, and then around the cage.
2. The amount of alkali should be increased or decreased according to the acidity of the wine, generally 50 grams in summer;
3. When drinking, heat it until it is slightly boiling, so as to avoid alcohol volatilization and lose its original flavor.
Question 9: There are many brands of 9:Xi 'an choujiu, which is the most authentic one? Xi Chang 'an Changle Square is famous for its Huang Gui thick wine. Many famous wines in the Tang Dynasty were lost because of the war, but this kind of Huang Gui thick wine, like the anecdote of "Lux took off his boots", was passed down from generation to generation.
The nectar smells fragrant. The Xu family, who lives in Changle Square, has been brewing thick wine for generations. The thick wine brewed by Xu Renfu, a descendant of the Xu family, was very famous in Chang 'an in the late Ming and early Qing Dynasties. Wine is the "nectar" dedicated to heroes and the "nectar" to celebrate victory. * * * Mr. Yu Youren, a statesman and calligrapher of the older generation, once praised Xu for drinking in Changle Fanghou Hotel when he was the governor of Shaanxi on 1923. After drinking, he wrote an impromptu inscription on the spot: "Xuhou Restaurant". The Xu family made a plaque with Yu Youren's inscription and hung it high above the store door, which became a great honor for the Xu family for a while. As luck would have it, Mr. Lu Xun, the leader of the Cultural Revolution in China, became interested in this wine when he was giving a lecture in 1924, and asked for a big bite several times. In the 1930s, when General Yang Hucheng and General Zhang Xueliang were stationed in the garrison, they all entertained guests with thick wine brewed by the Xu family. During the "Xi Incident", Premier Zhou Enlai used Huang Gui thick wine to entertain patriotic generals and anti-Japanese Democrats in Xi. After the founding of People's Republic of China (PRC), some party and state leaders liked Xi's Huang Gui thick wine very much. Marshal Peng entertained the generals in the Shaanxi-Gansu-Ningxia border region with an thick wine. Soong Ching Ling and Guo Moruo tasted Huangguinong wine when they visited Xi in 1956. After tasting, Lao Guo's poem became popular and praised Huang Guinong wine: "It is better than wine. "
Now Xi people and even friends from other places know the thick wine in Xi 'an Restaurant. How many people know that the thick wine in An Restaurant comes from Xu's thick wine, but its taste and fragrance are far less than Xu's thick wine. In order to inherit the Chinese tradition, the descendants of the Xu family opened a pub called "Eating Belly Private Cuisine", which can be found in public comments. To tell the truth, I didn't know what a real reputation was until I drank authentic thick wine. I hope my answer can help you.