God made wine
Li Bai, known as the "Poetry Immortal", wrote in the poem "Drinking Alone under the Moon - Part 2" that "If Heaven does not love wine, the wine star "Not in the sky" poem; in the late Eastern Han Dynasty, Kong Rong, who boasted that "the seats are always full of guests and the bottles of wine are never empty", in "A Book with Cao Cao on the Liquor Ban" said that "the sky is shining with wine stars, and the earth is a county with wine springs" It is said that the poet Li He, who was often drunk and was known as a "ghost genius", also included the line "the dragon's head purges the wine and invites the wine stars" in his poem "The King of Qin Drinks".
In addition, such as "I love Li Taibai, I am the soul of a wine star", "Jiuquan does not shine under the nine springs", "Look up to the scenery of the wine flag", "Image the wine flag to Yuan Xiang", " "Prison wine star in Tianyue" and so on, there are often words like "wine star" or "wine flag".
In the "Wine Book" written by Dou Ping, there is also a saying that wine is "made by the wine star", which means that our ancestors have had wine since ancient times and it was created by the "wine star" in the sky. However, it seems that Dou Ping doesn't believe such legends either.
There is also a record about the constellation of wine flags in "Book of Jin": "The three-star sun wine flag in the south of the right corner of Xuanyuan is also the flag of the wine official. It is the main banquet and food." Xuanyuan, the name of an ancient star in my country, ** *Seventeen stars, twelve of which belong to the constellation Leo. The three stars of the wine flag are the three stars of Leo. These three stars are arranged in a "1" shape, with the star of the zodiac sign in the south close to the 28 constellations. The eight stars in Liusu are the eight stars in the constellation Hydra. On a clear night, search carefully in the sky according to the star chart. Regulus in Leo and Xie Xiu in Hydra are very bright and easy to find. The three stars in the wine flag are too small or too far away. It is difficult to identify with the naked eye.
The theory of apes making wine
The book "National History Supplement" written by Li Zhao of the Tang Dynasty has a wonderful account of how humans capture clever apes. record.
Apes are very alert animals. They live in deep mountains and wild forests, appear and appear erratically, and are difficult to catch. After careful observation, people found that apes are "addicted to alcohol." So, people placed sweet and rich wine in places where apes roamed. The ape came after smelling the aroma, first lingered in front of the wine vat, and then carefully dipped in the wine and sipped it. As time went on, he finally couldn't stand the temptation of the wine, so he started drinking until he was drunk and was caught. This method of capturing apes is not unique to China. People in Southeast Asia and indigenous peoples in Africa also use similar methods to capture apes or gorillas.
Apes are not only addicted to alcohol, but can also "make wine", which is recorded in classics of Chinese history. Li Tiaoyuan, a scholar of the Qing Dynasty, wrote in his writings: "Many apes in Qiongzhou tasted ape wine deep in the rocks. The ape wine was made from rice and flowers. One hundred and six rolls contained about five or six liters. It had the spiciest taste. However, it is extremely rare." According to a notebook novel from the Qing Dynasty, "There are many apes in the mountains in Pingle and other prefectures in western Guangdong, and those who are good at picking flowers and making wine will have a lot of wine. 100. When you drink it, it tastes amazing and is called ape wine.” Coincidentally, as early as the Ming Dynasty, there were records of this kind of ape “making” wine. Li Rihua, a scholar of the Ming Dynasty, also made similar records in his writings: "There are many apes in Huangshan. In spring and summer, they pick flowers and fruits in the stone puddles and brew them into wine. The fragrance overflows and can be smelled hundreds of steps away."
In the past, "Anhui Daily" published an article about the old painter Mr. Cheng Xiaotian who found "monkey wine" in the dangerous peaks and deep valleys of Huangshan Mountain. The records of people from different eras all prove that things similar to "wine" are often found in places where apes live. It can also be inferred that the origin of wine began with fruit fermentation, because it is much easier than grain fermentation.
Wine is a fermented food produced by the decomposition of sugars by a microorganism called yeast. Yeast is an extremely widely distributed fungus. In the vast wilderness, especially in some fruits with high sugar content, this yeast is more likely to multiply and grow. Wild fruits in the mountains and forests are important food for apes. During the season when fruits are ripe, apes store a large amount of fruits in "stone puddles". The accumulated fruits are fermented by the action of yeast in nature, and a liquid called "wine" by later generations is precipitated in the stone puddles. Therefore, it is logical and reasonable for apes to "create" wine unconsciously.
Yidi’s theory of making wine
There are many records in historical records that mention that Yidi “made beautiful wine” and “began to make wine mash”.
There is a saying that "Yi Di made the wine dial, and Dukang made the wine." Literally speaking, it means that they are making different kinds of wine. "Biao" is a kind of "cheese dregs" made from fermented glutinous rice. It is warm and soft in nature and sweet in taste. It is mostly found in Jiangsu and Zhejiang. In many families today, they still make a fool of themselves. The vinegar residue is white and delicate, and the thick paste can be used as a staple food. The clear juice on it is quite close to wine. "Lin" is another name for sorghum. Dukang's Linjiu refers to the fact that the raw material used in Dukang's wine making is sorghum. From this point of view, Yi Di is the founder of rice wine, and Du Kang may be the founder of sorghum wine.
Another way to say it is that "the rise of wine originated from the emperor and became the result of Yi and Di." This means that since the time of the Three Sovereigns and Five Emperors in ancient times, various wine-making methods have been popular among the people. It was Yi Di who summarized these wine-making methods and spread them to later generations.
In what era was Yi Di born? Compared with Du Kanglai, the records about Yi Di in ancient books are more consistent.
For example, in the middle part of "Shiben", "Lu Shi Chunqiu" and "Warring States Policy", he was believed to be from the time of Xia Yu. So, is Yi Di the "ancestor" of wine making? Views on this theory have been inconsistent since ancient times, and some even contradict the "Shiben". For example, the eighth grandson of Confucius, Confucius, said that Emperors Yao and Shun were kings who drank a lot. Huangdi, Yao, and Shun were all older than Xia Yu. Yao and Shun were good at drinking wine before Xia Yu. Who made the wine they drank? It can be seen that it is not accurate to say that Yi Di, a subordinate of Xia Yu, "began to make wine and mash". In fact, making wine with grain is a very difficult process and process, and it is difficult for one person to complete it alone.
Du Kang’s theory of making wine
There is another saying that Du Kang “has food that he can’t finish, so he leaves it empty and mulberry leaves. The depression becomes the flavor, and the aroma is stored for a long time. It originates from the times and cannot be controlled by strange recipes.” "It means that Du Kang placed the uneaten leftovers in the tree hole in the mulberry garden. The leftover rice fermented in the tree hole and the aromatic smell came out. This is how wine is made, and Du Kang is the ancestor of wine making.
Emperor Wu of Wei’s Yuefu poem said: "How can Du Kang be the only one who can relieve worries?" Since then, there seems to be more theories that wine was created by Du Kang.
Du Kang did exist in history. Du Kang has been recorded in ancient books such as "Shiben", "Lu Shi Chunqiu", "Warring States Policy", "Shuowen Jiezi" and other books. There is also a detailed description of Du Kang in "Baishui Ti Zhi", which was revised in the 19th year of Qianlong's reign in the Qing Dynasty. Baishui League is located at the junction of Nanlu on the Northern Shaanxi Plateau and the Kaizhong Plain. It is named after the white heads on the bottom of a river that flows through Xianzhi. Baishui County is "the territory of ancient Yongzhou, with Peng Opera on weekends and Peng Yamen in spring and autumn." "Emperor Jing of the Han Dynasty established the Liyi Yamen League" and "the Tang Dynasty established Baishui County to govern today", which shows that Baishui Glider has a long history. According to legend, there were "four great sages" here: one was Cangjie, the historian of the Yellow Emperor and the creator of writing, who was born in Yangwu Village of this county; the other was Lei Su, who was named Pengya Earth God after his death, and was good at cutting porcelain during his lifetime; Cai Lun, the inventor of papermaking from the Eastern Han Dynasty, one of China's "Four Great Inventions", also has a tomb here for unknown reasons; in addition, it is said to be the site of Du Kang, the originator of wine making. A small Tingcheng on the Loess Plateau suddenly has the ruins of four great sages: Cang Ling, Lei Su, Cai Lun, and Du Kang. It can be said to be a place with outstanding people.
"Dukang, whose courtesy name is Zhongyu, is said to be a native of Kangjiawei and good at making wine." Kangjiawei is a small village that still exists today, seven or eight kilometers west of Sun City. There is a large ditch at the edge of the village, about ten kilometers long, more than 100 meters wide at its widest point, and nearly 100 meters deep at its deepest point. People call it "Dukang ditch". There is a spring at the origin of the ditch, surrounded by green trees and lush vegetation, named "Dukang Spring". The League Chronicle says, "It is said that Du Kang used this water to make wine," and "the villagers say that this water still smells like wine." It is not true that it smells of alcohol, but it is a fact that the water in this spring is sweet and sweet. The clear stream gushes out from the spring, flows along the bottom of the ditch, and finally merges into Baishui River, which people call "Dukang River". The big earth bag next to Du Kangquan is surrounded by bricks. It is said that it is the place where Du Kang's body was buried. The Dukang Temple is on the left side of the tomb. The wall is carved into a chamber to enshrine the statue of Dukang. It is a pity that both the temple and the elephant were destroyed in the "Ten Years Catastrophe". According to the county annals, in the past, villagers would organize "game enjoyment" activities on the 21st of the first lunar month. This day was very lively, with Cuo Xi performing a play and vendors gathering, bustling and busy, until sunset, people in Xishan dispersed in excitement. Today, both Dukang's tomb and Dukang temple have been renovated, and a Liangheng has been built on Dukang Spring. The pavilion is hexagonal in shape, with red pillars and tiles, and colorful cornices. The lintel is painted with stories and pictures such as "Dukang is drunk and Liu Ling is drunk" and "Green plums are cooked in wine to discuss heroes". Although Du Kang's birthplace and so on are all "passed down". However, according to the remains of bricks and tiles discovered by archaeologists in this area, there were indeed buildings here during the Shang and Zhou Dynasties. The wine production here also has a long history. During the An-Shi Rebellion, the great poet Du Nan of the Tang Dynasty brought his family here to live with his male surname, Cui Shaofu, and wrote many poems such as "Uncle Baishui's House Happiness". Among the poems are "Today's Drunken String Song", "Sheng Kai" "Sangluojiu" and other records of drinking. Winemaking experts have also conducted tests on Dukang Spring water and believe that the water quality is suitable for winemaking. In 1976, Baishuijingren established a modern winery near Dukang Spring and named it "Dukang Winery". They used the water from the spring to make wine. The product was named "Dukang Wine" and it has won the National Liquor Award from the Ministry of Light Industry. Damn Bronze Cup Award.
There are also records about the Dukang ruins in the "Yiyang Xianzhi" revised in the 18th year of Daoguang's reign in the Qing Dynasty and the "Ruzhou Complete Chronicles" revised in the 20th year of Daoguang's reign. In the "Water" section of "Yiyang County Chronicle", there is the term "Dushui River", which explains: "It is said that Dukang made wine here." "Ruzhou Chronicles" says that "Dukang is located fifty miles north of the city. It is said that Dukang made wine." "Ruzhou Quan Zhi" also contains: "It is said that the place where Dukang made wine was called "Dukang Cu" and it was "50 miles north of the city". Today, there is still a small village called "Dukang Xianzhuang" here, and people say this is Dukangcu. The original meaning of "prompt" refers to the sound of cracking stones, and the soil in the Dukang Xianzhuang area is formed by the weathering of rocks. Many clear springs gush out from the land and merge into a small river flowing through the neighboring villages. People say that this section of the river is the Dushui River. What is interesting is that in this section of the river near the village, there is a small shrimp about one centimeter long. It is yellow all over and curls up, which is rare elsewhere. In addition, the eggs laid by ducks growing on this stretch of river have reddish yolks. Because the villagers here drink river water, no one suffers from stomach problems. In the territory of Yichuanxian, more than ten kilometers north of Dukang Xianzhuang, there is a spring named "Shanghuang Ancient Spring", which is said to be the spring where Dukang drew water.
Today, large-scale Dukang wineries have been established in Yichuan County and Ruyang County respectively, and their products are called Dukang wine. Combined with the products of Yichuan, Ruyang and Baishui, the annual output has reached tens of thousands of tons, which is probably something that Dukang could not have imagined back then.
Emperor Yao’s theory of making wine
As one of the five ancient emperors, Yao is said to have been transformed into a real dragon, and the lower world guides people’s livelihood. He led the people through thick and thin, developed agriculture, and properly handled various government affairs. He was supported by the people and praised by many tribal leaders.
Yao was transformed from a dragon and was particularly sensitive to spiritual energy. Attracted by the aura of Dishuitan, everyone was brought to live here and used the aura to develop agriculture so that the people could live and work in peace and contentment. In order to thank God and pray for the future, Yao would select the best grain, soak it in dripping pond water, use special techniques to remove all impurities, quench the essence and brew it into blessing water. This water is clear and pure, with a long fragrance. Respect God, distribute it to the people, and wish you good health.