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Zhao Guodong didn't force her. Instead, Wu Younan asked for a small glass of thick liquor. Then Zhao Guodong raised his glass and looked around for a week. He said, "well, I'll give you a toast first, especially Xiaoxi. You've really helped me a lot. My brother-in-law is stupid and can't say anything nice. All the words I want to say are in this glass. I'll do it first 。”

The next moment, Zhao Guodong looked up and killed the wine in his glass, but it seemed that he didn't enjoy himself enough. He poured and drank three glasses of wine continuously, and then he belched a long time.

At this time, Zhao Guodong saw that they didn't have a brother. He couldn't help urging him: "Xiao Xi, what are you looking at? You dare to drink it quickly. This glutinous rice wine is a good thing. It's all made from your own food. Last time Lao Liu gave me two cans of it. I've been reluctant to drink it. This time you just came back. We'll dry it all today."

When he heard Zhao Guodong's words, Lin Xi picked up his wine cup and smelled it. It was really sweet. The heat was so strong that the people who hooked it had a big appetite. He took a small sip and smashed it in his mouth. It was only after the aftertaste, that he killed it.

as everyone knows, glutinous rice wine has a great stamina, and the glutinous rice wine after the temperature has more stamina. But when Zhao Guodong saw Lin Xi drank a whole cup, he was shocked. He drank high Baijiu all year long, and had immunity for glutinous rice wine. So it was not a big deal to dry a dry mouth. But what Lin Xi usually doesn't drink is actually a big problem. However, like him, he drank so hard that when the stamina came, he had to lie down.

At that time, Zhao Guodong could not help but advise: "Xiaoxi, you slow down. This wine has a lot of stamina. It's too fast to drink. You have to fall down for a while. You drink slowly. There's plenty of time."

As a household name, glutinous rice wine is suitable for all ages. Its inheritance and origin are also worth mentioning.

The history of wine making in China can be traced back to the period of Cishan culture, which has been more than 7000 years ago. Jiang Tong, a scholar of Jin Dynasty 1600 years ago, has a very incisive summary in his article wine Law: "the rise of wine originated from the emperor; or yunyidi, one day Dukang. There are endless meals, the Commission of empty mulberry, depression into flavor, long-term accumulation of Qi Fang, this is the reason, not from the strange side.

It means that China's wine culture originated from Fuxi family, Suiren family and Shennong family, the earliest of the so-called "Three Emperors", that is, the ancient times in myths and legends. It is also said that the first wine was not made intentionally, but was discovered by accident, which was naturally fermented from grain or fruit.

It is also because of this record that it indirectly negates the legend of Dukang making wine.

In fact, the legend of "Dukang making wine" was first spread among the people. Later, it became far-reaching after Cao Cao's singing of "Dukang is the only way to relieve worries".

The academic circle is closer to the following: Dukang may be a famous winemaker between Zhou and Qin Dynasties, and its fine wine is well-known in Shaanxi and Henan. Therefore, kangjiawei village in Baishui County, Shaanxi Province, claims to be the birthplace of Dukang; dukangfan and dukanghe River in Ruyang County, Henan Province, claim to be the winery of Dukang; shanghuangguquan in huangdedi village, Yichuan County, Henan Province, claims to be the birthplace of Dukang It was Dukang that drew water to make wine, which made the theory of "Dukang making wine" deeply rooted in the hearts of the people.

The so-called "the cup is small, the universe is big, the sun and the moon are long in the pot". Today, with a long history of Chinese culture, wine culture is an indispensable part of the Chinese diet culture, and glutinous rice wine is an extremely important part of China's wine culture.

Glutinous rice wine, also known as jiangmi wine, sweet wine, Shuijiu, Jiuniang and mash, is mainly made of glutinous rice. In the traditional process, brown glutinous rice is mostly used. Of course, white rice is also used for brewing. Because of its simple brewing process, sweet taste and little alcohol content, it is deeply loved by people.

Moreover, the nutrition of glutinous rice wine is very rich. It can nourish deficiency, blood, spleen and lung, and increase the alcohol quality. It is good at channeling through the channels of liver, lung and kidney. Because it enters the lung channels, it can nourish the deficiency and cold of the lung. Because the lung dominates the skin, glutinous rice wine can nourish the face, and the skin of people who often eat it will be very good.

However, it is worth mentioning that the earliest glutinous rice wine was not from the Central Plains, but from the Hakka families in Hubei, because every Hakka family would make its own wine during the Spring Festival.

In rural areas, the glutinous rice they make is based on Dou and Shi, and the amount of wine they make is based on the number of tanks. Their wine culture is particularly unique, and they are hospitable to the point of not being drunk.

In winter days, it's freezing outside, lanterns are hanging high on the eaves, and people are happy inside. Around the dinner table, people are talking about the pot of hot home wine, a pot of sweet glutinous rice wine is hot, everyone pour a bowl, with bacon fried mustard winter bamboo shoots, and a piece of salt wine chicken, happy words come.

With the help of wine, relatives and friends can say something that they don't dare to say at ordinary times. They can end up with boiling hot rice wine, making the neighborhood harmonious and everything peaceful. It's all thanks to glutinous rice wine.

Even Su Shi, the great poet of the Northern Song Dynasty, visited Xishui several times when he was relegated to Huangzhou. He had a special liking for the glutinous rice jar sealed wine made from the water which was praised as "the third spring in the world" by Lu Yu, the tea sage. For this reason, he wrote "I want to be drunk and sleep on the grass, and I want to understand the green Yang Bridge in Anshui." (song Sushi's "Xijiang moon · Qing in Huangzhou") is an eternal sentence.Liu Yuxi of the Tang Dynasty also wrote in Fengjie that "the mountain flowers on both sides of the Strait are like snow, the spring wine of every family is full of silver cups, there are many female companions in Zhaojun village, and they come to visit Yongan palace." Until modern times, many families in China still brew their own glutinous rice wine during the Qingming Festival.

The most important thing is that if you drink glutinous rice wine cold, it can play the role of digestion and sedation, and has curative effect on dyspepsia, anorexia, tachycardia, irritability, etc.; if you drink hot, it can dispel cold and dampness, activate blood circulation and remove stasis, and is beneficial to backache, numbness and tremor of hands and feet, rheumatoid arthritis and traumatic injury; but because of the "aftereffect" of foot, you should not drink too much.

At the same time, the drinking method of glutinous rice wine is also quite particular: in winter, drink it warm in hot water or heat it off; in summer, drink it cold, that is, open the bottle and pour it into the cup without treatment; in addition, use the method of freezing, put some ice in the glass, inject a little glutinous rice wine, and then dilute it with water; in addition, pour the glutinous rice wine into the right amount of soft drinks Drink it as sparkling wine.

It's just like Zhao Guodong asked Xiaobei to take the wine, but Xiaobei didn't bring it up. The reason is that they were drinking hot wine. So the glutinous rice wine Lin Xi drank was not only full-bodied, sweet and delicious, but also warm all over. If there was a warm baby in his belly, it would be the same.

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