Chinese Alcohol History
China is hometown of alcohol. In China, alcohol is also called the "Water of History" because stories of liquor can traced back to almost every period in Chinese history.
About 5,000 years ago, wild fruits were collected by ancient Chinese people of the primitive tribes to become moldy after long-term storage, and then form the smell of alcohol. After the initial tasting, they thought that the water flowing out of the fruit after moldy was also delicious. so they started the alcohol-making culture. A legend said that Yi Di, the wife of the first dynasty's King Yu (about 2100 BC) invented the method to make alcohol. For this kind of wine, it was was unfiltered wine mash, but was edible, so the edible wine utensils were bowls and other large-mouth utensils.
In the Xia dynasty, Chinese people were very good at wine drinking, they made a kind of wine, called 杜康 （Du kang ). And the wine culture was very popular. The wine vessel named 爵 (Jue) was created, which is the earliest known bronze ware in China. In the Shang Dynasty, the wine-making industry was very developed, the production technology of bronze-ware was improved. With a complete set of experience in making wine, Chang Shao Family and Wei Shao Family were the most famous families to specialize in making wine and wine utensils. At that time, alcoholic beverages included alcohol, sweet wine and chutney, and drinking was very popular. Especially, the widespread drinking of wine was attracted to pay a great attention by the Shang rulers. It was recorded that the king of Shang dynasty made a large alcohol pond where a boat could pass. Accompanied by beautiful women, the king was addicted to drinking and having sex every day. At last, he was killed by the Zhou Dynasty.
In the Zhou Dynasty, the kings vigorously advocated "drinking etiquette" and "drinking morals". Alcohol was regarded as a sacred liquid only when people made sacrificial offerings to Heaven and the Earth or ancestors was it used. In addition, they also designated the strictest etiquette of drinking. In the folk drinking activities, officials should be the host and social celebrities were guests. While drinking, the elders should be particularly favored. In the folk activities taken alcohol as the main theme, it was vividly displayed the folk customs of respecting the old people. This is the "Alcohol Culture" of the Zhou Dynasty.
After the Zhou dynasty, alcohol was deemed as one of the Nine Rites, and every dynasty put great emphasis on alcohol administration to set up special ministries to manage alcohol production and banqueting. Later, along with the development of zymotechnics and brewery, alcohol became an ordinary drink. Thus, many customs concerning alcohol formed and evolved which had and have various relationships with Chinese daily life.
Liquor and its brewing technology were once introduced from neighboring regions during the Han, Tang and Yuan Dynasties. During the Tang dynasty, liquor was popular and was highly praised by many famous poets. It was served as a designated offering for the Royal Ancestral Temple during the Yuan Dynasty.
In the beginning, millet was the main grain to make alcohol, the so-called “yellow wine.” Then rice became more popular. It was not until the 19th century that distilled drinks became more popular. After the fermentation process, Chinese alcohol has a balmy fragrance and is sweet-tasting, with no sharpness. Traditionally, Chinese distilled liquors are consumed together with food rather than drunk on their own. Alcohol always accompanies delicious dishes, either when people first meet or when old friends have a reunion.
Alcohol is part of Chinese folklore. In modern China, alcohol retains its important role in folklore despite many social vicissitudes. It still appears in almost all social activities, and the most common circumstances are birthday parties for seniors, wedding feasts and sacrificial ceremonies in which liquor is the main drink to show happiness or respect.
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