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Guangdong Hakka Mother Wine

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Hakka Mother Wine

Guangdong Hakka Mother Wine(广东客家娘酒) as one kind of the oldest wine species in the Hakka areas, also called "Hakka Niang wine", "old wine", "rice wine", enjoys a long history of more than 5,000 years. At present, it mainly appears in Meizhou, Guangdong province and mostly brewed by Hakka adult females at home rather than in the factory. Drinking rice wine is a common custom of Hakka people. The Local not only treat guests with it in festivals but also give women who give birth to babies to drink so that they can recover in the postpartum period as soon as possible.[1]

A Legendary Story of Guangdong Hakka Mother Wine

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According to custom, Hakka Niang Wine was made by a god. During the period of Barbarians' Invasion of China from 304 AD to 439 AD, the Hakka people immigrated to the South of China. However, they were exhausted due to the long distances. The god in his mercy taught them the methods of brewing the wine as refreshment. Hakka ancestors regarded the mother liquor with special medical effects as treasure and passed on it from generation to generation. [2]

Traditonal Methods of Makimg

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In the Hakka areas, the methods of traditional Hakka rice wine not only still spreads in the hands of some housewives, but also forms a standard production process in industry:

1. Selection of main raw materials: glutinous rice, Hongqu(red yeast rice) and water.

2. Macerating rice. Water should be poured into a big round urn bfore rice and then stired to make them mix evenly.

3. Steamed rice. In general, an appropriate requirement of steamed rice features softness, transparency, and no agglomeration.

4. Cooling. To cool the steamed rice until the temperature drops to the degrees from 30 to 35.

5. Fermentation. Put Hongqu into the cooling steamed rice, add water, stir evenly, and seal for fermentation. The fermentation temperature is controlled between 20 to 30 degrees and the time lasts about 7 days.[3]

Mother Wine Chicken

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Mother wine chicken(娘酒鸡), also known as ginger wine chicken, fried chicken wine, a traditional Hakka relishing dish eaten in winter, is made with main ingredients like ginger, chicken, and wine. To start with, minced ginger and chopped chicken are fried together, and then with a moderate amount of glutinous rice wine boiled. The flavors of both chicken and wine complement each other with a wonderful aroma and appetizing taste.

This kind of nutritious dish usually appears in some important occasions, such as in the Hakka family union, and the Spring Festival. Men and women, old and young, all can drink and eat it, which has posotive effects of promoting blood circulation and dispeling the wind according to statements in traditional Chinese medicine. In particualr, it is quite a good nutritional supplement for delivery women. [4]

References

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  1. ^ 广东客家娘酒的研究进展 酿酒科技 2010 年第 3 期(总第 189 期)·LIQUOR-MAKING SCIENCE & TECHNOLOGY 2010 No.3(Tol.189).
  2. ^ 客家文化在客家娘酒包装设计中的应用研究 Applicati on of Hakka Culture in the Hakka Niang Wine Packaging Design 方儒浠 FANG Ruxi 罗力夫 LUO Lifu 王娟 WANG Juan 广东工业大学,广州 510090(Guangdong University of Technology,510090 Guangzhou) Vol.5 No.6 2015 DESIGN RESEARCH 设计艺术研究.
  3. ^ 窑藏中国: 中国酒和中国酒文化 Kiln in China: Chinese Wine and Chinese Wine Culture 单铭磊 Shan MingLei 中国财富出版社,北京 (Beijing, China Fortune Publishing House) 2014.4
  4. ^ 客家研究文集 The Study of Hakka 赖雨桐 Lai YuTong 广东人民出版社 People's Publishing House in Guangdong 1995.07