Chinese Baijiu
Chinese Baijiu The production of baijiu dates back to 7,000 B.C. What makes baijiu unique is qu, a packed brick of grains that has been cured in fermentation pits to culture yeast. The qu gets its flavor from microorganisms in the air as well as native yeast. Baijiu can be made from several different grains. Sorghum is the most popular, but wheat, rice, barley, millet, corn, and even peas can be used. Another thing that makes Baijiu different is that the sugar conversion and fermentation happens at the same time, usually in a subterranean mud pit or clay vessel. After fermentation, the baijiu is distilled, then aged in terra cotta vessels for at least 1 year. Sometimes the leftover mash is dried and added back to the fermentation pit to add more flavor. While there are many ways to enjoy baijiu, at Great China we encourage you to sip it, preferably with food. Baijiu can be served neat, with ice, with a water back, or as a highball at no additional charge. It is priced as one ounce glasses or 250ml carafes. Cunfucius Family 52%, Shandong 5/25 Kao Liang Chiew, Tianjin 4/20 Kinmen Kaoliang, 58%, Taiwan 6/30 Kinmen Kaoliang, 3 Year, Taiwan 8/40 Mianzhu Daqu, Laohao, Mianzhu, Sichuan 6/30 Hong Kong Baijiu (HKB), Sichuan 7/35 Luzhou Laojiao, Bainian Luzhou, Sichuan 9/45 Luzhou Laojiao, San Ren Xuan, Sichuan 10/50 Jian Nan Chun, Mianzhu, Sichuan 9/45 Wu Liang Ye, Yibin, Sichuan 12/60 Wu Liang Ye 1618, Sichuan 15/75 Fen Chiew, Xinghua Cun, Shanxi 5/25 Xifeng Jiu 1956, Shaanxi 9/45 Yanghe Tian Zhi Lan, Jiangsu 8/40 Baojing, Hunan 5/25 Dukang Jiuzu, 12 Year, Henan 14/70 Maotai Xijiu 1988, Guizhou 20/100 Kweichow Moutai, Renhuai, Guizhou 30/150 Kweichow Moutai, 3 Year, Guizhou 35/175 Kweichow Moutai, 5 Year, Guizhou 40/200 Kweichow Moutai, 9 Year, Guizhou 45/225 Spirits Spirits can be served neat, with ice, with a water back, or as a highball at no additional charge.
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