Jiuniang

Jiuniang (Simplified Chinese: 酒酿; Traditional Chinese: 酒釀; Pinyin: Jiǔ niàng; also laozao / 醪糟; sweet fermented rice; sometimes called sweet rice wine pudding) is a Chinese sweet of cooked glutinous rice fermented with a mold-and-yeast starter (jiuqu / 酒曲), yielding soft rice grains in a lightly alcoholic, lactic, sugary liquid. It is eaten by the spoonful (often with osmanthus), used as a dessert base, or paired with small Tangyuan as jiuniang tangyuan (酒酿汤圆)—a composed serving, not a separate fermentation product. Soft claims that one region alone invented all jiuniang are folk. It is not bottled yellow wine (Huangjiu) or distilled Baijiu, though related fermentation knowledge overlaps.

Characteristics

Milky sweet liquid with tender rice grains; mild wine aroma and low alcohol; often osmanthus-scented; spoon dessert or warm soup-like bowl.

Ingredients (overview)

Glutinous rice; jiuqu fermentation starter; optional sweet osmanthus; water. Overview only—not a home fermentation recipe card.

History and culture

Widely described as a by-product or early stage related to traditional rice-wine making; popular as a winter and Dongzhi-associated sweet in many Chinese regions. English food writing says "jiuniang," "sweet fermented rice," or "laozao." See Tangyuan and Yuanxiao.

Serving and variations

Plain spoon dessert; osmanthus jiuniang; warm bowl with small unfilled tangyuan; sometimes with egg. See Tangyuan, Yuanxiao, and Osmanthus Cake.

See also

• Mijiu
• Chinese Alcohol
• Tangyuan
• Yuanxiao
• Osmanthus Cake
• Nian Gao
• List of dishes (A-Z)