Alcohol in China is an ancient and time-honored tradition, spanning back thousands of years with roots in local folklore and a variety of legendary stories.
Apart from just being a beverage, Chinese alcohol is deeply intertwined with social traditions, religious rituals, and life’s daily celebrations.
If you’re interested in travel, food, or enjoy tasting world-class beverages, a deeper knowledge of Chinese alcohol will grant a better appreciation for Chinese culture.
Chinese Alcohol
Origin of Chinese Alcohol
Chinese alcohol has a long history, and some of it dates back thousands of years, with jars of fermented wine from the period of the Shang Dynasty (16th–11th century BCE) being unearthed.
The forerunners of alcohol were fermented cereals like rice, barley, and millet.
These ancient wines played a significant role in daily life and religious ceremonies and were the dawn of a cultural tradition that has lasted millennia.
Evolution of Chinese Alcohol
Chinese alcohol has changed tremendously throughout the millennia. The Tang and Song Dynasties (618-1279 CE) were a turning point, and brewing techniques became more sophisticated, allowing for the creation of Huangjiu in particular.
During the Yuan Dynasty (1271-1368 CE), the invention of distillation became crucial to the invention of Baijiu, which is far and away the most popular type of liquor in China.
As its empire grew, so too did the range of alcoholic beverages, as different regions began to add their own styles and flavors.
Culture of Chinese Alcohol
Alcohol is woven into the fabric of Chinese society. It is used to connect, at celebrations, and as part of ritual.
Drinking, especially toasts with Baijiu, is common in business, but it also occurs in a social setting and is seen as a sign of respect and friendship.
Alcohol is also seen as an important part of Chinese food and people’s daily lives. It’s commonly used in cooking as well as served alongside dishes. Sharing drinks is also a way to build camaraderie.
In China, alcohol isn’t just something you consume; it’s something that brings people together, be it in times of joy or just everyday living.
Chinese Alcohol Types
1. Baijiu
Baijiu, a grain-based spirit, is the most popular alcoholic drink in China. The beverage is made from sorghum, wheat, or other grains.
It has a pungent smell and is strong, with an alcohol content anywhere from 40%-60%. It’s divided into strong aroma of flavor, light aroma flavor, sauce aroma flavor, and more.
Cultural Significance:
Baijiu is central to the Chinese sociocultural experience, being an essential drink at festivals, business dinners, or weddings.
Toasting with Baijiu is a gesture of respect and hospitality. The phrase "ganbei" (干杯), meaning "dry the cup," signifies the tradition of drinking it all in one go.
Major Brands:
Moutai: A top brand of sauce-aroma Baijiu from Guizhou. It is frequently seen as a status marker.
Wuliangye: A variety of Baijiu made in Sichuan with a distinctive strong flavor profile.
Luzhou Laojiao: One of the oldest brands of Baijiu, its smooth, fragrant taste has a 400-year history.
Tips:
Drink slowly and savor the fragrance and notes.
It’s great for pairing with hearty dishes like roasts or spicy Sichuanese cooking.
In winter, warm Baijiu a little to bring out its scent.
2. Huangjiu
Huangjiu (yellow wine) is a traditional Chinese fermented rice, wheat, or barley alcohol.
At 10-20% alcohol, it’s much weaker than Baijiu and warm is preferred.
Cultural Significance:
With a long history of use in traditional ceremonies, offering it up as an ancestral sacrifice, as well as through holidays like Chinese New Year and the Mid-Autumn Festival.
Major Brands:
Shaoxing: The most famous variety of Huangjiu from Zhejiang Province.
Gu Yue Long Shan: One of the most popular and reputable brands in Shaoxing.
Jiafan Wine: A higher-end type of Shaoxing wine made with a longer fermentation.
Tips:
Enjoy in the winter and served warm to bring out the taste.
Pair it with seafood, poultry, and rich dishes.
You can also use Huangjiu in cooking to give Chinese dishes more aromatic flavors.
3. Rice Wine
Rice wine is a type of fermented rice beverage. I is sweet, light, and low alcohol ( and can be served warm or cold).
Cultural Significance:
Rice wine is common in many parts of the countryside and is usually drunk in conjunction with family and during celebrations.
It is also an important part of traditional Chinese cuisine.
Major Brands:
Jiuniang: This is a sweet rice wine that’s commonly consumed as a dessert or snack.
Laozao: This is a fermented rice wine that has a slight tang to it, typically consumed in winter.
Tips:
Enjoy it cold in the summer and warm in the winter.
Add fruits or herbs to enhance the flavor.
Marinate meats in it to tenderize and sweeten the meat.
4. Chinese Beer
Over the years, beer has grown in popularity in China with younger travelers. Typically, Chinese beers are light lagers, with mild flavor and lower alcohol content.
Cultural Significance:
Cerveza is the usual drink at informal get-togethers and family dinners. It’s a summer standby and gets washed down with grilled meat and seafood.
Major Brands:
Tsingtao: A well-known Chinese beer — brewed in and named after Qingdao.
Snow Beer: The top-selling beer in the country, with a light and crisp flavor.
Yanjing Beer: Beijing’s most famous beer company. Simple, smooth, crisp flavor.
Tips:
Best served chilled to beat the heat.
It’s a great addition to any spicy or salty dish.
Mix with soda or fruit juice for a nice alternative.
5. Medicinal Liquor
Medicinal wine is created when alcohol is infused with medicinal herbs, roots, and other traditional Chinese medicinal ingredients.
It is imbibed for medicinal purposes and used for health tonics.
Cultural Significance:
Medicinal wine, another traditional tonic of Chinese medicine for thousands of years, can be found curing everything from joint issues to general tiredness.
It is often given to older individuals to wish them long life.
Major Brands:
Dongjiu: A medicinal Baijiu with herbal properties.
Zhizhong Baijiu: Liquor seasoned with herbs and used as medicine.
Consume in small quantities for health benefits.
Avoid mixing with other alcoholic beverages.
To keep its healing properties potent, store in a cool, dark place.
6. Flower Wine
Flower wine is brewed using flowers such as chrysanthemum, osmanthus, and rose. It has a delicate aroma and a mild, floral taste.
Cultural Significance:
Flower wine is considered elegant and sophisticated in Chinese tradition. During cultural festivals and literary events, it is a popular option to drink.
Major Brands:
Chrysanthemum Wine: This floral wine is commonly drunk during the Double Ninth Festival.
Osmanthus Wine: Osmanthus flower wine which is enjoyed during the mid-autumn celebrations.
Tips:
Serve chilled or slightly warmed.
Pair with light appetizers or desserts.
Makes a great spring and autumn beverage.
7. Grape Wine
Grape wine, less common but now somewhat in fashion in China, is consumed with fashionable modern cuisine and for looking Western.
It is made in the way that wine is made in the West.
Cultural Significance:
Grape wine is often served at formal events and upscale restaurants. It has become a symbol of sophistication and modernity in Chinese drinking culture.
Major Brands:
Changyu: One of China’s largest winemakers. Expect lots of reds and whites.
Great Wall: A well-known Chinese winery with a variety of wines.
Tips:
For red wine, store at room and for white, keep chilled.
Drink red wine with steak; white wine with fish.
Decant aged wines to enhance their flavors.
Chinese Drinking Etiquette
1. Toasting Etiquette
Initiating a Toast
The first toast is traditionally made by the host or most senior person.
Stand and clink glasses with everyone when making a toast.
Responding to a Toast
Stand up and acknowledge the toast by raising your glass.
It’s polite to take at least a sip after the toast.
Reciprocal Toasting
After someone offers a toast, it is polite to offer one in return as a sign of respect.
Offer a toast to the host or someone of higher status.
2. Glass Position and Respect
Hold your glass lower than that of a senior or elder.
Maintain eye contact and express sincerity while toasting.
3. Drinking Hierarchy and Seniority
Seniors drink first, followed by younger or junior participants.
Wait for the senior or host to drink before taking a sip.
4. Drinking Pace and Peer Pressure
Multiple rounds of toasts are common, but it’s acceptable to sip slowly.
Politely decline if you cannot drink alcohol, substituting with tea or another beverage.
5. Pouring and Serving
Pour alcohol for seniors and guests first.
Never fill your own glass; allow another person to do it.
6. Special Occasions and Banquets
Business banquets involve numerous toasts and interactions.
Festive occasions often feature symbolic toasts to convey good fortune.
FAQ
1. Can you buy Chinese wine or spirits anywhere other than in China?
You can also buy Chinese booze abroad. Baijiu and Tsingtao beer are common in most international markets.
2. Is Chinese beer different from Western beer?
Chinese beer is generally lighter (Tsingtao and Snow Beer are two common brands), with a not-so-strong flavor.
3. Do you get any health benefits from drinking Chinese alcohol?
Some Chinese alcoholic beverage, like Huangjiu, may in fact be beneficial for you to drink in moderation (such as aiding digestion), but always imbibe responsibly.
Conclusion
Alcohol is deeply woven into the fabric of Chinese society.
From the fiery Baijiu to the mellow Huangjiu, these drinks are a reflection of the myriad flavors and methods that have been celebrated over the centuries.
Whether you’re sitting down to a Chinese feast, wandering around a market, or sitting at a dinner table, Chinese alcohol allows you to experience history and culture every time you take a drink.