Wine (Rice and Millet)

One of the first nations to produce wine is thought to have been China. Wine is one of the famous traditional Ancient Chinese foods. Since its creation, wine has been more than just a beverage; it has been given a spiritual and cultural meaning, reflecting social and political life as well as aesthetic concepts. It has also appeared in modern literature.

Yellow rice wine is regarded as the first of this type, and it was consumed by people during the Shang dynasty (16th to 11th century BC) to honor the gods. The development of all other wine varietals is thought to have occurred after the Han (206 BC-220 BC) and Tang (618 BC -907 BC) dynasties. Years later, millet wine was made available and quickly became more well-liked than tea.

Brewer's yeast, water, and millet are the ingredients in millet wine. Tools like sieves, steamers, pots, pans, and jars are utilized in traditional manufacture. After being submerged in cold water, millet is given the night to relax. The millet is gently cleaned the following morning to avoid crushing it. Typically, 400 cc are used for every pound of millet. Brewer's yeast and previously boiled cold water are added to the steamed millet after it has been cleaned. The mixture is then placed inside a container and the opening is sealed. For about a month, it is allowed to ferment in a cold environment.