Shanlan Wine

Last updated by chinatravel at 2014/5/10

It is called Maotai (a Chinese wine well known across the world) of Li people and is named “Biang”. It employs the early ripe sticky rice, i.e., Shanlan sticky rice, a plant specially owned by Li Mountain and is made by means of natural zymolysis. During the production, Shanlan Sticky rice is cooked and massaged into little grains and the ball cake made by a special plant of Li Mountain and rice powder is grinded into powder and added into it. Then the rice is put into a pot and some cold water is poured in and the pot is sealed and buried under the banana tree becoming wine naturally. The wine became yellow brown after one year and red or even black after several years when the rice, grains and the other materials melted into serum. When there is a visit by a distinguished guest or when holidays come, one pot of this kind of wine will be opened and the fragrance can be smelled everywhere of the village. As the wine and the lees are mixed together, in order to avoid the drink of lees, bamboo sticks are put into the pot and all the guests absorb the wine together. And the ancient poem has it “Absorbing from the pot with a bamboo stick is better than drinking with cups”. The distillate of the nature in Li Mountain is gathered in Shanlan Wine and it has the function of stimulating digestion and getting rid of food stagnancy. You can hail your wood and build new muscles after several drinks of it and your lifespan is prolonged if you drink it from time to time. The women of Li people will drink this kind of wine after giving birth to babies so as to build the body and prevent diseases.      

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