In the impression of many people, Cantonese people are not very particular about wine. In fact, this is all a misunderstanding. Cantonese people are good at wine and good at brewing, not only beer and liquor have had a glorious history, but also a variety of special liquors are also very rich. For example, bubble wine is the real essence of Cantonese wine. Come to Guangdong to drink, how can you not drink a bottle of home-brewed bubble wine?
Bubble wine (medicinal liquor) is found in many places, but Cantonese people are particularly rich in bubble wine. Whether it is animals, plants, fruits, and those that fly in the sky and climb on the ground, they can all be used as raw materials. Let's introduce a few common special bubble wines, I don't know if you have ever drunk?
Wasp wine
Wasps, also known as "wasps", "ant bees" or "horse bees", are widely distributed, diverse, and fast-flying insects. In the eyes of Cantonese people, wasps have the effect of dispelling wind and dehumidification, and the "value" is very high, and it is best to use it to make wine. Snakes, bees, scorpions, antler velvet, deer whips, etc., can be soaked in wine!
Deer whip wine
Deer whip wine, as the name suggests, is a wine made with deer whip, Cantonese people pay attention to shape complement, so the function of deer whip wine... You know.
Ant wine
Ants are a treasure trove of miniature animal nutrition, containing essential trace elements, amino acids and multivitamins, how can Cantonese people miss such a good material? The liquor chosen by Ant Wine must be pure grain wine, because this liquor contains natural substances that will react when soaked together with medicinal herbs. In addition, liquor with a strength of between fifty and sixty degrees can only be sterilized if it is high enough.
It is worth noting that ant wine requires a professional and hygienic brewing process and is not suitable for everyone.
Mountain twist wine
In the wild of Guangdong, many people should be very familiar with the wild fruit of mountain kukui. Kukui is not only a delicious wild fruit, but also has the effect of nourishing blood and strengthening bones. Generally speaking, a pound of mountain kudzu should be paired with about 3 to four pounds of liquor, and the concentration of liquor should be as high as possible, and liquor above 50 degrees is the best.
The specific method is: the picked mountain kudzu is washed, and then steamed in a cage, the steaming time should not be too long; after steaming, it should continue to be placed in the sun to dry, and then continue to steam, continue to dry, so that the action is repeated three times; put the sun-dried barley into the wine jar or glass jar, and then put one or two rock sugars to help the taste of the wine more lubricated; pour rice wine, generally 1 kilogram of dry barley to soak 3 to 4 kilograms of wine. Sealed storage. It can be drunk after three months, preferably more than half a year.
Five-finger peach wine
Five-fingered peach is a mulberry plant, widely distributed in the mountains from Longmen to Wanlu Lake in Guangdong, naturally growing in deep mountain valleys, because its leaves look like five fingers, and the leaves have fine hairs, and the fruit is like a peach when ripe.
Five-finger peach wine, the best choice of five-fingered peach is more than three years of growth, take the root, you can soak wine with ginseng orange peel chrysanthemum red dates. This wine has a golden color, aromatic wine, sweet and mellow taste, harmonious medicinal aroma and wine aroma, excellent taste, good health care function and curative effect, and high value of food and medicine. The main effect of the five-fingered peach is to strengthen the spleen and lungs, perform qi and dampness, relax muscles and vitality, and so on.
Briefly listed a few typical Cantonese bubble wine, do you think it is acceptable?