Difference between revisions of "Baijiu"
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{{Infobox chinese food | {{Infobox chinese food | ||
|image=Baijiu Jiugui.jpg | |||
|alternate_name=白酒 | |alternate_name=白酒 | ||
|pinyin=báijiǔ | |pinyin=báijiǔ | ||
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== Introduction == | == Introduction == | ||
Baijiu (白酒, ''báijiǔ'', literally “white liquor”) is the most widely consumed distilled spirit in China. It is usually made from sorghum or mixed grains, fermented with ''qu'' starter, and distilled to roughly 40–60% alcohol by volume. Baijiu is clear in color and is traditionally drunk neat in small cups at banquets, weddings, and business meals. | Baijiu (白酒, ''báijiǔ'', literally “white liquor”) is the most widely consumed distilled spirit in China. It is usually made from sorghum or mixed grains, fermented with ''qu'' starter, and distilled to roughly 40–60% alcohol by volume. Baijiu is clear in color and is traditionally drunk neat in small cups at banquets, weddings, and business meals.<ref name="wp">[https://en.wikipedia.org/wiki/Baijiu English Wikipedia]</ref> | ||
Major aroma categories include strong-aroma (浓香), sauce-aroma (酱香, associated with Guizhou styles such as Moutai), light-aroma (清香, associated with Shanxi fenjiu), and rice-aroma (米香). Sichuan and Guizhou are especially famous production regions; see also [[Sichuan Food]] and [[Guizhou Food]]. | Major aroma categories include strong-aroma (浓香), sauce-aroma (酱香, associated with Guizhou styles such as Moutai), light-aroma (清香, associated with Shanxi fenjiu), and rice-aroma (米香). Sichuan and Guizhou are especially famous production regions; see also [[Sichuan Food]] and [[Guizhou Food]]. | ||
== Related == | == Related == | ||
* [[Chinese Drink]] | * [[Chinese Drink]] | ||
* [[Sichuan Food]] | * [[Sichuan Food]] | ||
* [[Guizhou Food]] | * [[Guizhou Food]] | ||
== See also == | |||
* [[Chinese Drink]] | |||
* [[Sichuan Food]] | |||
* [[Chinese Food Map]] | |||
* [[Doubanjiang]] | |||
* [[Mapo Tofu]] | |||
* [[Tea]] | |||
* [[Types Of Taste]] | |||
== References == | |||
{{reflist}} | |||
Latest revision as of 18:46, 21 September 2026
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Introduction
Baijiu (白酒, báijiǔ, literally “white liquor”) is the most widely consumed distilled spirit in China. It is usually made from sorghum or mixed grains, fermented with qu starter, and distilled to roughly 40–60% alcohol by volume. Baijiu is clear in color and is traditionally drunk neat in small cups at banquets, weddings, and business meals.[1]
Major aroma categories include strong-aroma (浓香), sauce-aroma (酱香, associated with Guizhou styles such as Moutai), light-aroma (清香, associated with Shanxi fenjiu), and rice-aroma (米香). Sichuan and Guizhou are especially famous production regions; see also Sichuan Food and Guizhou Food.