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Jiangxi Province — traditional rice wine production dates back over 2,000 years Techniques

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Jiangxi Province — traditional rice wine production dates back over 2,000 years

Jiangxi Rice Wine Lees Cooking

Jiangxi Province — traditional rice wine production dates back over 2,000 years

Jiuзао (rice wine lees) cooking: the fermented solids remaining after distilling Jiangxi rice wine are used as a flavouring agent in braises, marinades, and steamed dishes. Adds complex fermented sweetness and depth. Jiangxi's rice wine lees tradition parallels Fujian's use of hong zao (red lees).

Chinese — Jiangxi — Fermentation →