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For centuries, China has been producing
a wide range of strong clear liquors.
The principal ingredient is Gaoliang,
a grain belonging to the sorghum family.
China was the first country to distil
liquor with sorghum. Sorghum and corn
have very similar composition, but sorghum
is better than corn for making liquor.
Famous sorghum liquors include Maotai
in Guizhou province, Fenjiu in Shanxi
and other well-known liquors in Sichuan.
Maotai is used for toasting at banquets.
Drinkers are advised to take Maotai in
small sips, and not to drink it on an
empty stomach.
This
article by Yang Tianqing and Daniel Kister.
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