Zhejiang has "bad flavor", but who says there is no good Baijiu in Zhejiang? Fragrant and strong sauce flavored ingredients | glutinous rice. Ningxi | Fragrant
Strolling around Song Street, I didn't know where the aroma of food wafted out, and then I realized that it was almost dusk. This street is called Song Street, also known as Gui Street, because it is very straight and locals like to call it Zhi Street. This street has been around for some years. Local friends said that during the reign of Emperor Jingfu of Tang Dynasty, Wang Congde, the young minister of Dali Temple, moved from Hangzhou to Ningxi in Huangyan to avoid chaos. After several generations of reproduction, this street became lush and flourishing. At dusk, if you were from the Song Dynasty, you should also find an inn on the street to rest and drink a few bowls of wine in the inn to relieve fatigue. Thinking this way, I felt that I should go find a restaurant. The person from Ningxi Town said, "Coincidentally, Ningxi Zai Shao is very famous. Let's take a look together.". Ningxi Zao Shao, in fact, has a long history and is also related to Wang Congde, the young minister of Dali Temple. It has been passed down from generation to generation, and the taste of wine has continued to this day. However, at that time, there was no high distillation skill of Baijiu, and there should be yellow rice wine. The technique of wine making has been passed down from generation to generation. Later, it was found that Baijiu could be made from the distiller's grains extracted from yellow rice wine by the unique distillation technique after re fermentation, which is called Zao Shao. One land nurtures another people. The mountains and water here in Ningxi are also good, which is why there is good wine. The water we went to Jinshan Lingzao Shao was taken from 49 meters underground in Sifang Well, named "Chuxin Spring". It was excavated in the 1960s and tested to be sweet and pure, rich in beneficial minerals. This well is still well protected, and the water is sweet and refreshing. The grain raw material used for Ningxi Zao Shao is top-quality glutinous rice. This is a different place. In many places, grain and liquor are made from husked sorghum, corn, sweet potatoes, buckwheat, rice, etc., with less use of glutinous rice. Japanese sake is made from rice. We use glutinous rice to make wine without grinding it, which is also a concept of cherishing resources. First brew a yellow rice wine, then steam a Baijiu, which is more respect for food. Every grain is hard won, and there is a secret alcohol hidden within each grain. Yes, all secrets should be treated with tenderness. When Ke Shanqin went to Ningxi Brewery to learn brewing at the age of 23, the factory had just been established and rented two and a half ancestral halls. The wine tanks and jars inside were borrowed from ordinary people's homes, and some of the equipment for making wine was also purchased with loans. As we walked into the brewery, everything in front of us seemed to have the essence of time and traces of the times. In the wine storage warehouse, each jar of wine is covered with a thick layer of long hair on the outside, which is the fungus that grows through the respiration of the wine. One vat after another of wine is stored in the cave, like an old monk meditating. This is the practice of time. The wine of a place, like the people of a place, condenses into a common emotional memory. The lees burned with lees are the lees of wine lees. Ningxi's fermented grains have a unique aroma of wine. Baijiu has different flavors - Maotai Town in Kweichow Moutai, Wuliangye in Sichuan and Laojiao in Luzhou, Fenjiu in Shanxi, Sanhua Liquor in Guilin, Guangxi, Xifeng Liquor in Baoji, Shaanxi. There are more than a dozen flavors in the forest, each with its own characteristics and expertise. The fermented grains in Ningxi have a unique fragrance called "fermented grains fragrance". While writing about this, I poured a glass of wine to better describe this fragrance. Local friends say that "fermented grains fragrance" is relatively niche and has long been limited to only one place in Taizhou. And those few times, as outsiders, we all really enjoyed this terrible aroma and drank it
