Hunan Miluo Changle Rice Wine
Changle Town, Miluo County, Hunan Province was famous for its unique sweet wine industry. Changle sweet wine was one of the town's specialty products, with a strong rice fragrance and sweetness. Changle Sweet Wine was a nutritious tonic that contained many nutrients such as sugar, minerals, organic acid, and B vitamins. The Changle sweet wine industry had received key support from Miluo City in recent years, promoting the development of the sweet wine industry chain and driving the local glutinous rice planting and employment. There were more than 300 sweet wine enterprises and workshops in Changle Town, with an annual output value of 500 million yuan. The construction of the sweet wine industrial park also further promoted the development of the sweet wine brand. Among them, Hunan Yuxiang Agricultural Science and Technology Development Co., Ltd. Miluo Branch was one of the enterprises. Changle Sweet Wine also achieved certain results in the overseas market and entered the philippine market. In general, Changle Sweet Wine was the name card of Changle Town in Miluo, and it was also one of the characteristics of the agricultural industry in the area.
Hunan Changle sweet wine yeast
Hunan Changle sweet wine yeast was made from sweet potato leaves, mulberry leaves, red beans, licorice, poria cocos, chuanxiong, perilla, cardamom, laurel and other herbs and plants. These raw materials were ground into powder and mixed with glutinous rice flour. An appropriate amount of pure water was added to knead into a half-dry and half-wet mixed powder. Then, he placed the mixed powder into a square box and cut it into square pieces with a knife. He placed the cut pieces into a sieve with large holes, shook the sieve to round the edges and corners of the pieces, and the pieces fell into the sieve. The production process of Changle sweet yeast was traditional. After many days of brewing and fermentation, the final sweet yeast could be obtained.
What are the brands of Hunan Changle sweet wine?
Hunan Changle Sweet Wine has brands such as Changle Street Sweet Wine, Changle Sweet Wine, Changle Jinfu, Hunan Yuxiang, Tan Tan Xiang, and a bowl of Chen Ji.
How to drink Hunan Changle sweet wine
Hunan Changle Sweet Wine could be boiled and brewed with eggs or wolfberries. It could also be drunk directly. In winter, sweet wine could be mixed with eggs for breakfast to warm the stomach. Summer was also suitable for drinking sweet wine. It could nourish the body, relieve the heat, and increase appetite. Sweet wine was rich in nutrients, including sugar, minerals, organic acid, and B group vitamins. It was a tonic that could relax muscles, strengthen qi, refresh the mind, and eliminate rheumatism.
Changle sweet wine yeast
The liquor yeast of Changle Sweet Wine was made from locally produced Qu flower seeds, which were very important raw materials in the production process of Changle Sweet Wine. The production process of the yeast included grinding sweet potato leaves, mulberry leaves, red beans, licorice, poria cocos, chuanxiong, perilla, cardamom, Cassia, and other herbs and plants into powder, then mixing them with glutinous rice flour, adding an appropriate amount of purified water, and kneading them into a half-dry and half-wet state. Then, he placed the mixed powder into a square box and cut it into square pieces with a knife. He placed the cut pieces into a sieve with large holes, shook the sieve to round the edges and corners of the pieces, and the pieces fell into the sieve. The liquor yeast produced in this way was one of the keys to the production of Changle Sweet Wine, which gave it a unique soul.
The process of making Changle sweet wine
The production process of Changle Sweet Wine paid great attention to details. First, the raw materials included sweet potato leaves, mulberry leaves, red beans, licorice, poria cocos, chuanxiong, perilla, cardamom, and other herbs and plants. These raw materials needed to be ground into powder and mixed with glutinous rice flour. Then, he added a suitable amount of pure water, placed the mixed powder in a square box, and cut it into square pieces with a knife. Next, he placed the cut pieces into a sieve with large holes. He shook the sieve to round the corners of the pieces, and the pieces fell into the sieve. Finally, after cellaring and fermentation, the Changle Sweet Wine was completed. The production process of Changle Sweet Wine needed to strictly follow the traditional craftsmanship requirements to ensure the taste and quality of the sweet wine.
The packaging of authentic Changle sweet wine
There was no specific description of the packaging of the authentic Changle Sweet Wine. Therefore, I don't know what the packaging of the authentic Changle Sweet Wine looks like.
Where is Changle sweet wine from?
Changle Sweet Wine was a specialty of Miluo City, Yueyang City, Hunan Province.
The efficacy and function of Changle sweet wine
Changle Sweet Wine had the effects of replenishing qi and nourishing blood, strengthening the spleen and nourishing the stomach, relaxing the muscles and tendons, promoting blood circulation, dispelling wind and removing dampness. It could treat the symptoms of blood stasis, numbness of hands and feet, backache, indigestion, nocturnal effluvium, irregular menstruation, anorexia, irritability, and bruises. In addition, Changle Sweet Wine also promoted metabolism, blood circulation, immunity, longevity, and alleviated the effects of nervous weakness. It could also enhance one's memory, enhance one's breasts, and enhance one's fragrance.
How much is a bottle of Changle sweet wine?
There was no clear information on the price of the Changle Sweet Wine. Therefore, I don't know how much a bottle of Changle Sweet Wine costs.
How to make Changle sweet wine delicious
The production of Changle Sweet Wine required the use of local "three-inch" glutinous rice and wine yeast as raw materials. First, after the glutinous rice was steamed, it was scattered until it was slightly warm. Then, he first placed a layer of glutinous rice in the container, then evenly sprinkled a little wine yeast. He repeated this step until all the glutinous rice and wine yeast were spread out. He closed the lid and sealed it with plastic wrap. The container was placed at a room temperature of 27 degrees for 48 hours until the glutinous rice fermented into water and wine. After the fermentation was completed, the sweet wine was placed in the refrigerator to prevent it from continuing to ferment and turning sour. The Changle Sweet Wine made in this way had a rich fragrance and a sweet taste. Please note that this production process is only for reference. The specific proportions and steps may vary according to personal taste and experience.