Sichuan people like to eat mash (different names vary from place to place, also called rice wine, sake brewing, etc.), the way to eat is generally to make mashed eggs, mashed rice dumplings (put in glutinous rice balls), make watercress sauce and make spicy beef jerky also put a little. In the sake brewed in Jiangsu and Zhejiang, lotus flour and osmanthus flowers are added, sticky and fragrant.
Of course, in Sichuan, mash is very easy to buy, there is a family outside the door of the community, put in a large vat to sell, sold for many years, the seller from a young daughter-in-law has become a big mother. I went to buy two pounds every time, put it in the refrigerator after I went back, and often couldn't help but take a spoon to dig it out and eat it directly, sweet and sour, cool and cool, that cool.
However, in the north, there is no place to buy mash, and the bottled mash in the supermarket is too light and not delicious, so you can only do it yourself. After reading a lot of information, wasting a few pounds of glutinous rice, encountering various overturns, and finally succeeding. The sweetness and sourness are just right, the juice is abundant, and finally the mash freedom [cover your face] [smile] has finally been realized. In fact, compared with the south, the north has indoor heating in winter, which is very well fermented, not warmed by hot water bottles, and a large quilt is covered with [cover your face] [teeth].