Alcoholic Drinks

Maotai looks crystal clear. Though a potent drink, it is never burning to the mouth or throat, nor does it go to the head or upset the stomach. Since ancient times it has been a fovourite drink with poets and other people of artistic penchant. They believe that when setting their writing or painting brushes to paper, they find inspiration form a cup of Maotai more than anything else.

The yellow wine is a specialty of China, known to the ancient people as early as 4,000 years ago. Made of glutinous rice or broomcorn millet by a special process, it has an alcohol content of 15-20%. It is called “yellow wine” because it is amber in colour.

Traditionally, yellow wine is to be drunk warm. It is heated in a metal (usually, brass or pewter) wine pot, half immersed in a bowl of hot water before it is served. It is believed that warm wine is appetizing and good for the stomach and builds up general health.

The best yellow wine is made in Shaoxing, Zhejiang Province, and is generally known as Shaoxing laojiu after the name of the place. A local custom handed down from ages it to make or buy a few jars of yellow wine at the birth of a baby and store them away sealed with mud in the family cellar till the child's wedding when it will be served to the guest. Matured in the jars during some twenty years, the wine is particularly satisfying because it is unsurpassed in colour, smell and taste.

The yellow wine is also an important condiment in Chinese cooking. A spoon or two of yellow wine in the preparation of a dish will enhance the taste of meat and fish, adding a subtlety to its deliciousness.