Jiuniang is a sweet, soup- or Rice pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine.
Ingredients and preparation
It was first developed as a
by-product of
mijiu production and generally speaking is partially digested rice from a young rice wine (or
Rice vinegar) ferment. If eaten quickly or held at 10 degrees or less, which halts the fermentation, the product can be consumed as
jiuniang. If the temperatures are raised and fermentation continues,
jiuniang will eventually produce rice wine or rice vinegar.
Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily.
[Li, Jian-rong, and Yun-Hwa P. Hsieh. "Traditional Chinese food technology and cuisine." Asia Pacific journal of clinical nutrition 13.2 (2004).]
Jiuniang is often made with sweet osmanthus flowers in a dish is called guihua jiuniang (t=桂花酒釀). It is also often served together with small unfilled tangyuan during the Dongzhi Festival, a Chinese winter holiday dedicated to the ancestors. All forms of jiuniang are typically eaten with a spoon.
Similar dishes
An almost identical food product is made in Southeast Asia. In the Philippines it is called
binubudan, in Thailand it is called
khao mak, and in Malaysia and Indonesia it is called
tapai. In Indonesia it most popularly made with purple/black glutinous rice and called
tapai ketan.
It is also similar to the southern Vietnamese dish cơm rượu, which usually contains balls of rice. It is also similar to Korean sikhye and Japanese amazake, although these are thin in texture and considered drinks rather than soups or puddings.
See also
Further reading
-
History of the later Han * Volume 32: 《后汉书。樊传》：“又野王岁献甘醪膏饧。”李贤注：“醪，醇酒汁滓相将也。”引伸为浊酒。
External links
