In fact, I did this project to find out what Erguotou is to share with you:
Beijing has a long history of brewing liquor. The Jin Dynasty designated Beijing as the "Zhongdu", and there was a wine steamer to make shochu. In the middle of the Qing Dynasty, the Jingshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu. The one used as a cooler when steaming wine is called a tin pot, also called a sky pot. When steaming wine, the distilled wine vapor, the "wine head" cooled by the cold water in the tin pot for the first time and the "wine tail" cooled by the cold water in the tin pot for the third time are proposed for other treatments, because the wine cooled by the first and third pots contains a variety of low boiling point substances and tastes mixed, therefore, the winery only picks the mellow wine that has been cooled by the cold water in the tin pot for the second time, so it is named "Erguotou".
In fact, I did this project to find out what Erguotou is to share with you:
Beijing has a long history of brewing liquor. The Jin Dynasty designated Beijing as the "Zhongdu", and there was a wine steamer to make shochu. In the middle of the Qing Dynasty, the Jingshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu. The one used as a cooler when steaming wine is called a tin pot, also called a sky pot. When steaming wine, the distilled wine vapor, the "wine head" cooled by the cold water in the tin pot for the first time and the "wine tail" cooled by the cold water in the tin pot for the third time are proposed for other treatments, because the wine cooled by the first and third pots contains a variety of low boiling point substances and tastes mixed, therefore, the winery only picks the mellow wine that has been cooled by the cold water in the tin pot for the second time, so it is named "Erguotou".
Erguotou ha ha ha
Erguotou originated in Beijing
Not bad
Just know
Erguotou is a specialty of Beijing?