Chinese Alcoholic Beverages

Baijiu is a national Chinese drink that is distilled from fermented grains, usually sorghum, wheat, rice, sticky rice, and corn. Depending on raw materials, manufacturing process or starters, baijiu varieties can greatly differ in the fin... READ MORE

Mijiu is a universal term used to denote basic Chinese rice wine, which is believed to have been the first of its kind that later influenced the immersion of many local varieties throughout Asia. It is made from fermented glutinous rice, ... READ MORE

Erguotou is a variety of baijiu that is distilled from fermented sorghum. The name of this potent, clear spirit roughly translates as head of the second pot—referring to the manufacturing process of double distillation. Its... READ MORE

Shaoxing is a type of Chinese rice wine produced in the eponymous city in the Zhejiang province. It is made from brown glutinous rice, and it is typically aged for decades. Although the name is mainly associated with cooking, authentic Sh... READ MORE

Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in ear... READ MORE

Xifengjiui is an ancient Chinese spirit that is produced from fermented sorghums, wheat, barley, and peas, with the addition of natural underground water from Shaanxi province. This baijiu variety has its flavor category—Feng Xiang&... READ MORE

Sanhuajiu is a high-end variety of rice baijiu that hails from Guilin, China. It is made with steamed rice, a starter, and water sourced from the Li River. The starter consists of medicinal herbs, which give the drink subtle herbal notes.... READ MORE

Chhaang is a fermented beverage that is mainly enjoyed in Nepal and Tibet. It is usually made from barley (nechang or jauchhang), millet, or rice (drechhang). When cooked, the base grain is chilled and mixed with yeast (phab). The combina... READ MORE

Gunner is a cocktail that is popular in Hong Kong and parts of India which were formerly under British rule. It is made with a combination of equal parts ginger ale and ginger beer or lemonade, often with the addition of Angostura bitters... READ MORE

Fried bee pupa with rice wine is a beverage from Yunnan, precisely from the area of Nu River Valley. The native bee pupa is harvested and then fried in high-quality, hand-pressed lacquer seed oil. Once the bee pupa is crunchy, rice wine is poured ... READ MORE