Intangible culture with Related Tags
Traditional distilled liquor brewing techniques (Beijing Erguotou traditional brewing techniques)
Distilled liquor brewing is to first make grains, potatoes and other raw materials rich in starch or sugar into fermented mash (unfiltered wine) or fermented into mash (turbid wine), and then distill it into wine. Distilled liquor is white or slightly yellow and transparent, so it is commonly known as "white wine". It has a pure and fragrant smell, is sweet and refreshing, and has a high alcohol content. It is a strong liquor. According to the raw materials and saccharification and fermentation agents used, there are different brewing techniques for big qu, small qu, and bran qu when brewing distilled liquor. Distilled liquor is mainly made of grains, which can be divided into sorghum liquor, corn liquor and other types. Among them, sorghum has a high starch content and moderate protein, which is most conducive to brewing distilled liquor. According to the flavor type, distilled liquor can be divided into many types such as sauce-flavored type, light-flavored type, strong-flavored type, rice-flavored type, and complex-flavored type. Distilled liquor was called "shaojiu" and "chunjiu" in ancient times. It was originally evolved from low-alcohol rice wine. It was formed around the Song Dynasty and has a history of more than 800 years. my country's distilled spirits are 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 grains (rich in sorghum), climate (cold or humid), water quality and living customs. Beijing is one of the regions with a long history of brewing in my country. There are still three alleys named after Shaojiu from the Ming and Qing dynasties in the city. The traditional brewing technique of Beijing Erguotou is an important representative of Beijing's brewing technique. It sprouted in the Yuan and Ming dynasties and took shape in the 19th year of Kangxi in the Qing Dynasty (1680). In 1949, the government implemented a monopoly on liquor. The North China Liquor Monopoly Company's experimental factory took over 12 old distilleries and registered the "Red Star" Erguotou trademark in 1951, fully inheriting the brewing technique of Beijing Erguotou. Niulanshan is an ancient town in northern Beijing. It is located at the foot of Yanshan Mountain and faces the confluence of Chaohe and Baihe Rivers to the east. It has abundant groundwater resources and good water quality, which is suitable for brewing. In the early Qing Dynasty, Niulanshan's brewing industry was already very developed. After hundreds of years of development, Niulanshan Erguotou has gradually become a distinctive wine among the fragrant wines in northern my country. In 1952, Niulanshan Distillery was established on the basis of old distilleries such as "Gonglihao" and "Fushunchenghao", and continued to use traditional brewing techniques to produce Erguotou. The traditional brewing techniques of Beijing Erguotou have been passed down from generation to generation by word of mouth and have been continuously developed in production practice, gradually forming unique skills such as the old five-steamer fermentation method, mixed steaming and mixed burning, watching the flowers to receive wine, and receiving wine in the middle. The traditional brewing techniques of Erguotou embody the wisdom and talents of Beijing brewing technicians, and continue to play an irreplaceable role in the production of Erguotou today. Beijing Erguotou has the characteristics of fragrant fragrance, pure elegance, sweetness and mellowness. It has long been sold throughout the country and exported to countries and regions such as the United States and Japan. The "Red Star" trademark has been rated as a "well-known trademark in China", and Beijing Red Star Co., Ltd. has been named and listed as a "Chinese time-honored brand", and has won many honors. At present, the production of Beijing Erguotou is facing great challenges. The production base has been relocated repeatedly, and there are endless problems such as the impact of foreign liquor, talent shortage, counterfeiting and infringement, which make the manufacturers exhausted. In view of this situation, reasonable protection measures should be introduced in time to ensure the normal production of Beijing Erguotou and the complete inheritance of its traditional brewing skills.
Traditional brewing techniques for blended liquor (traditional brewing techniques for chrysanthemum liquor)
Chrysanthemum wine is a must-have drink for the Double Ninth Festival, and its brewing history is long. The imperial chrysanthemum liquor of the Ming and Qing dynasties was a precious liquor created on the basis of folk chrysanthemum liquor and combined with the special needs of the court. It uses chrysanthemum as the main ingredient, supplemented by more than 20 precious Chinese medicinal materials such as ginseng, wolfberry, and agarwood, and is mixed and distilled with the base wine. It has the effects of nourishing the liver and improving eyesight, dispersing wind and clearing heat, invigorating qi and strengthening the spleen, and nourishing yin and tonifying the kidney. The time-honored brand "Renhe" founded in the mid-18th century specializes in making imperial wine for the court. During the Tongzhi period, it obtained the secret recipe for making chrysanthemum liquor from the palace, which has been passed down for seven generations. The brewing technique of chrysanthemum liquor inherits the traditional process of solid-state fermentation and solid-state distillation of distilled liquor, combined with the production process of dew liquor, to form a set of special distillation processes that mainly focus on aroma enhancement and impurity removal, solid-liquid combination, and segmented wine extraction. This kind of wine has a long brewing cycle, which takes about eight months. The main processes include pretreatment, distillation, blending, and aging. The brewed chrysanthemum liquor is crystal clear and colorless, and combines the fragrance of chrysanthemum, medicine and wine, with an attractive fragrance. The brewing technique of chrysanthemum liquor has strict requirements on the materials and the craftsmanship. Its formula is scientific and rigorous, in line with the theory of Chinese medicine prescriptions, and embodies the practical experience of traditional Chinese medicine. It advocates health care with wine and health care with medicine. It has high scientific value and plays a positive role in improving the physical fitness of the people and improving the quality of life of the people. Chrysanthemum liquor is based on the Double Ninth Festival and has a certain seasonality. In addition, due to the high brewing cost and low efficiency of manual production, the relevant brewing techniques have developed slowly and the inheritance has been hindered, which needs protection and rescue.
Fermented bean curd brewing technique (Wangzhihe Fermented bean curd brewing technique)
As early as the Han Dynasty, tofu was invented in my country. In order to facilitate storage, people added wine lees to pickle it, thus forming fermented bean curd. In the Qing Dynasty, the fermented bean curd brewing skills were improved and improved, and the famous Wang Zhihe fermented bean curd appeared. Its traditional production skills have been passed down to this day. In the eighth year of the Kangxi period of the Qing Dynasty (1669), Wang Zhihe, a scholar from Anhui, went to Beijing to take the imperial examination and lived in the Anhui Guild Hall in Beijing. During the preparation period, he made a living by selling tofu. Wang Zhihe used the fermented bean curd brewing skills of his hometown to preserve the remaining tofu, and inadvertently invented the unique variety of stinky tofu. Later, the stinky tofu business became increasingly prosperous, so Wang Zhihe gave up his studies and went into business. In the seventeenth year of the Kangxi period of the Qing Dynasty (1678), he founded the "Wang Zhihe South Soy Sauce Garden" on Yanshou Temple Street outside Qianmen, with a shop in front and a factory in the back, producing stinky tofu. After the public-private partnership in 1958, Wang Zhihe South Soy Sauce Garden moved to Haidian District, Beijing, and the production scale expanded year by year. Wangzhihe fermented bean curd brewing technique inherits the production process of fermented bean curd with Mucor, mainly producing red fermented bean curd and green fermented bean curd (stinky tofu), which are characterized by "fine, soft, fresh and fragrant". Wangzhihe fermented bean curd is made of soybeans as raw materials, and red and white wine, sugar and salt as auxiliary materials. It is fermented by microorganisms. The production process is relatively complicated. From raw material input to finished product output, it needs to go through dozens of processes such as soybean screening, cleaning, soaking, grinding, pulp-residue separation, soy milk heating, coagulation, pressing, cutting, inoculation, early fermentation, pickling, filling, and late fermentation, which takes about three months. In the old days, many tools were used for brewing Wangzhihe fermented bean curd, mainly large vats, stone mills, wood pots, stones, wooden boards, cages, jars, etc. In history, eating fermented bean curd was an important way for the majority of working people to take in plant protein. Wangzhihe fermented bean curd is a fermented soy product, which is not only nutritious, but also rich in medicinal value. It has multiple functions such as lowering cholesterol content and blood pressure. It is a rare ideal health food. In recent years, Wangzhihe fermented bean curd has made further progress in production. The "Wangzhihe" trademark has been recognized as a "well-known trademark" by relevant national departments, and Wangzhihe Nanjiangyuan has been identified as a "Chinese time-honored brand" by the Ministry of Commerce. At present, Wangzhihe fermented bean curd is sold in 31 provinces, municipalities, and autonomous regions across the country, and is exported to many countries and regions such as the United States, Canada, Australia, and the European Union. Wangzhihe fermented bean curd products are widely welcomed and praised by consumers at home and abroad.
Heritage with Related Tags
Hengshui Laobaigan Brewing Group Industrial Tourism Demonstration Site
Hengshui Laobaigan Brewing Group Co., Ltd. is a large-scale backbone state-owned enterprise in Hengshui City, Hebei Province. It was established in November 1996. Its predecessor was Hengshui Laobaigan Brewery, which was built in 1946. Now Hengshui Laobaigan Brewing Group has developed into a backbone enterprise of liquor production in Hebei Province and the largest manufacturer of Laobaigan flavor in China's liquor industry. It has a holding listed company (Hengshui Laobaigan Liquor Co., Ltd.) and two wholly-owned subsidiaries (Hebei Jiuzhou Beer Co., Ltd. and Hengshui Tianfeng Real Estate Development Co., Ltd.). The group has nearly 4,000 employees, covers an area of more than 2,000 acres, has total assets of more than 1.2 billion yuan, and has a production capacity of 55,000 tons of high-quality Hengshui Laobaigan liquor, with annual sales revenue of nearly 2 billion yuan and annual profits and taxes of 250 million yuan.
Hengshui Laobaigan Brewing Group Industrial Tourism Demonstration Site
Hengshui Laobaigan Brewing Group Co., Ltd. is a large-scale backbone state-owned enterprise in Hengshui City, Hebei Province. It was established in November 1996. Its predecessor was Hengshui Laobaigan Brewery, which was built in 1946. Now Hengshui Laobaigan Brewing Group has developed into a backbone enterprise of liquor production in Hebei Province and the largest manufacturer of Laobaigan flavor in China's liquor industry. It has a holding listed company (Hengshui Laobaigan Liquor Co., Ltd.) and two wholly-owned subsidiaries (Hebei Jiuzhou Beer Co., Ltd. and Hengshui Tianfeng Real Estate Development Co., Ltd.). The group has nearly 4,000 employees, covers an area of more than 2,000 acres, has total assets of more than 1.2 billion yuan, and has a production capacity of 55,000 tons of high-quality Hengshui Laobaigan liquor, with annual sales revenue of nearly 2 billion yuan and annual profits and taxes of 250 million yuan.
Huangjiaying Winery
Huangjiaying Winery is located 1.5 kilometers north of Dongting Town, Dingzhou City, and 8 kilometers west of the city. The planned area is 10,000 mu, and 200 mu of fresh grapes and 170 mu of wine grapes, 146 mu of vineyards and winemaking workshops, underground wine cellars, and cold storage have been built.
Beijing Erguotou Liquor Museum
Beijing Red Star Co., Ltd.'s Beijing Erguotou Liquor Museum in Huairou has opened its doors to welcome visitors, adding another attraction to Beijing's industrial tourism. Visitors can learn about the origin of Erguotou through nearly 100 cultural relics in the museum, taste the "new wine" that has just been brewed, and can also experience "drunk" soberly in a specially designed "illusion". Old Beijingers say that there are three joys in the capital: climbing the Great Wall, eating roast duck, and drinking Erguotou. If you don't have all three joys, you can't say you have been to Beijing. Bamboo wine jars, sorghum storage, and the aroma of wine lees that hits you in the face, you will immediately feel a strong breath as soon as you enter the Erguotou Liquor Museum. "If you want to taste the true taste of Erguotou, you must understand the history and production process of Erguotou." Zhang Yumin, director of the museum, introduced to visitors that Erguotou Liquor originated in the Yuan Dynasty according to research and has a history of 800 years. It was developed from Shaojiu (commonly known as Shaodaozi) in northern China. Erguotou was originally just a process of brewing. When brewing wine, the brewing technicians cut off the first pot of cooled wine and the third pot of cooled wine tail, and only take the second pot of wine with the best quality, so it is called "Erguotou". The "Longquan Shaoguo" and "Yiheyong Shaoguo" made with this process have become "famous wines" in the capital during the Qing Dynasty. In order to truly restore the traditional brewing process of "Shaodaozi", the museum has taken great pains, including wine jars from the Ming Dynasty, steaming barrels from the Qing Dynasty... The museum has collected nearly 100 "cultural relics" from the folk and other museums, and restored the scenes in a one-to-one scale, showing the entire traditional brewing steps of Erguotou from grain selection to koji making, fermentation, distillation, and blending, so that visitors can intuitively understand the brewing process of Erguotou, the little-known traditional craftsmanship and the mysterious skill of "picking wine by looking at flowers". In addition to introducing the "Erguotou" craft to visitors through historical objects and scene restoration, the Erguotou Liquor Museum also focuses on service. In the experience area of the museum, visitors can directly participate in brewing and taste the warm "new wine" just extracted from the distiller; in the wine cellar display area, the museum has prepared paper and pens, and visitors can design personalized wine labels for their customized "Erguotou" and send blessings to relatives and friends; they can also go to the "drunken experience area" by themselves and soberly feel the "dizziness" after being drunk. It is understood that the establishment of the Erguotou Liquor Museum is only the first step for Red Star to develop cultural and creative industries. With the construction of other supporting facilities such as special restaurants, Red Star will establish a complete industrial tourism park based on the museum.