What is eight feet Niang wine?

Bachi Niang wine is a traditional food in Bachi Town, Pingyuan County, Meizhou City, Guangdong Province.

20 16 Pingyuan bachi Niang liquor brewing technique was listed in Meizhou municipal intangible cultural heritage protection list.

For thousands of years, the brewing technology of Hakka Niang wine has been passed down by the people. It can be described as a folk stunt. Ba chi Niang wine has a long history and flows into Meizhou with the migration of Hakkas. It is one of the oldest drinks and wines in China and even in the world.

The production technology of Ba Chi Niang liquor inherits the traditional technology of Hakka Niang liquor, which looks extremely simple, but it pays great attention to experience and skills in real operation. We have to go through nine steps: material selection, soaking, steaming rice, cooling, koji mixing, fermentation, wine collection, baking and storage, before we can taste such a lovely eight-foot Niang wine.

Food characteristics of bachi Niang wine;

Fire roasting is an important feature in the brewing process of Bachi Niang wine. It is also the most traditional sterilization method. After a day and a night of baking, the wine body gradually changed from light yellow to amber, with rich color and mellow taste.

Baqiniang wine has reddish brown color, sweet and delicious taste, mellow taste and low alcohol content. In addition, most nutrients in wine exist in the form of low molecular weight sugars, peptides and amino acid extracts, which are easy to be digested and absorbed by human body. In winter, you can drink glass to drive away the cold, or you can cook food to keep warm. This is 87 Niang wine.