Dongniang Wine – A Must for Suzhou People in Winter!

2017年11月17日 10:14:42 | 来源:ourjiangsu.com.cn

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  In Suzhou city, one thing is absolutely indispensable on the dining table at around winter solstice, the 22nd  solar term that marks the shortest day of the year. That thing is called Dongniang wine, a kind of mijiu, or rice wine.

  It has already become a custom for Suzhou citizens to drink the wine at winter solstice.

  The long-lasting wine culture of Suzhou has influenced many literates, including Bai Juyi (772 – 846), a renowned Chinese poet in Tang Dynasty that was once the government official of Suzhou city. He also wrote something to praise the rice wine made in Suzhou.

  So how to make the traditional Dongniang wine? Let’s find out!

  Step 1: steaming rice  

  The raw material to make Dongniang wine must be the newly-harvested sticky rice from northeastern China. The rice has to be soaked for at least 18 hours before steaming. Rice wine manufacturer Qian Xueming said the steaming process usually lasts for 40 hours to guarantee the best smell.

  Step 2: cooling-down

  The rice must be cooled down with water from Taihu Lake before fermentation. Sticky rice from northeastern China and Taihu Lake water are the foundations of making top-class Dongniang wine.

  Step 3: fermentation

  After cooling-down, the rice is sent to the fermentation area. Workers will often dig a ditch in rice piles during this process. That’s because the rice will generate massive amount of heat during fermentation. The ditch is for dissipating heat, a worker surnamed Yu told us.

  Don’t belittle the digging process. It’s actually very energy-consuming. We experienced the digging; but soon after, we just quit out of exhaustion. But for workers here, they have to repeat the gesture for thousands of times a day.

  After this process, the rice is usually covered with cloth for fermentation, which will last for a week. More rice will be added after that to generate more sugar. 

  The second fermentation usually lasts for two months followed by compression, refrigeration, and filtration. At last, don’t forget to add some sweet osmanthus. 

  With some lambs on the table, Viola, a perfect dinner for winter solstice is ready.

  For many Suzhou people that live in other cities, the taste of Dongniang wine is indeed the taste of home.

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