While taking Chinese lessons, your Chinese teachers may have told you a lot about Chinese food and drinks, nevertheless, you may have never heard about yellow liquor in China. Chinese alcoholic beverages are most commonly fermented from sugars converted from grain starch using enzymes from certain mold strains,yellow liquor is one of them, which may be clear, beige, or reddish-brown in color. Chinese alcoholic beverages are traditionally made from grains, and in southern China typically only glutinous rice is used, in northern China, wheat, barley, millet and sorghum are used.

Grain-based fermented beverages are fermented alcoholic beverages brewed directly from grains such as rice or wheat. Such liquors contain less than 20% alcohol, due to the inhibition of ethanol fermentation at this concentration, thus it is suitable for all ages including the kids. In the old days, Yellow Liquor was a beverage drunk in special days together with people's family members, especially in winter. As yellow liquor must be boiled before drink, it is an excellent way of fending off cold.

To make yellow liquor, the grains are degermed and polished of their bran and then soaked and acidfied with the aid of lactobacillus or through the addition of lactic acid into the soaking liquid, this process has added a taste and mouth-feel that is unique to the beverage which is different from most other types of rice wine. Water is an important component when it comes to making yellow liquor, which contributes to the flavor and quality of the liquor. Emphasis is placed on gathering the cleanest water directly from springs or streams, or from the center of lakes where the water has been exposed to the least amount of pollutants.

Chinese food culture is broad and profound, if you combine it with your Chinese learning process, you will get fun from it.

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