Soon it will be the Spring Festival. During the New Year's Festival, there is always a glass of wine on the table.
Wine occupies a very important place in traditional Chinese culture, is an indispensable part of the etiquette system, and thus penetrates into all aspects of life in various forms. Among the relics excavated in the Lingnan Han Dynasty, the proportion of wine vessels is close to 50%, and the types include pots, urns, zuns, 卮, 盉, bottles, cups, pickets, ear cups, etc. It can be seen that in addition to satisfying food and clothing, grain already has a relatively large surplus. The most influential liquor on the Chinese wine table today is liquor, which is generally believed to have developed after the emergence of more advanced distillation techniques in the Yuan Dynasty.
The Guangdong Provincial Museum holds a piece of Pottery from the Western Jin Dynasty excavated from Lianping, which is composed of three parts: koshiki, kettle and furnace, and a ladder is attached to the mouth of the furnace, which is a model of distilled liquor. The Changle roasting technique in Guangdong's native liquor is said to have originated in the Jin Dynasty and matured in the Ming and Qing Dynasties, taking its name from the Song Dynasty during the Reign of Emperor Shenzong of the Song Dynasty. Rice can also be used to make rice wine. It is said that at least 300 years ago, the art of brewing Koji rice wine has been widely spread in the Chaoshan countryside market towns. In the Pearl River Delta area such as Panyu and Shunde, there are red rice wine and jade ice roast with local characteristics.
Section of the structure of the pottery
In the historical records, Guangdong also has a long history of winemaking
However, although this kind of tao koshi can show that China may have been able to master the distillation technology at that time, Chinese the most popular liquor today did not appear until the Yuan Dynasty. Before that, whether it was Wu Song drinking eighteen bowls of village wine on Jingyang Gang, or Li Bai's "toast to invite Mingyue" wine, the degree generally did not exceed 15 degrees, which was at most equivalent to today's wine level. After the Yuan Dynasty, with the improvement of distillation technology, it was technically prepared for liquor to be put on the table.
Text/Guangzhou Daily Xinhuacheng reporter Bu Songzhu
Photo : Guangzhou Daily Xinhuacheng reporter Bu Songzhu
Video/ Guangzhou Daily New Flower City reporter Bu Songzhu
Guangzhou Daily New Flower City Editor: Xie Yufen