Top 17 Chinese Alcoholic Drinks

Baijiu is a traditional Chinese alcoholic drink that has been enjoyed for centuries. It is a strong distilled liquor with a distinct flavor profile and is often referred to as the national drink of China. Baijiu is typically made from fermented grains such as sorghum, rice, or wheat, and the production process involves multiple steps of fermentation, distillation, and aging. The flavor of Baijiu can vary greatly depending on the type and region of production. Some common flavors include sweet, floral, fruity, and even medicinal. Baijiu is typically consumed neat, and it is often enjoyed during special occasions, celebrations, or business gatherings. In terms of appearance, Baijiu is clear and colorless, similar to vodka. It typically has a high alcohol content, ranging from 40% to 60% ABV. The taste of Baijiu can be quite strong and intense, and it is often described as an acquired taste. Overall, Baijiu is an integral part of Chinese culture and is deeply rooted in traditions and customs. It is a drink that brings people together and is considered a symbol of hospitality and friendship in Chinese society.

Kaoliang liquor, also known as Gaoliang or sorghum wine, is a traditional Chinese alcoholic drink that originated in China centuries ago. It is made from fermented sorghum, a type of grain that is widely grown in China. Kaoliang liquor is known for its strong and distinct flavor, which is often described as earthy and aromatic. The process of making Kaoliang liquor involves fermenting the sorghum grains and then distilling the liquid to extract the alcohol. The resulting liquor is typically clear and has a high alcohol content, ranging from 40% to 60%. It is often enjoyed neat or used as a base for cocktails. In Chinese cuisine, Kaoliang liquor is also used as a key ingredient in various dishes, such as the popular Kaoliang liquor dish. This dish typically consists of marinated meat, such as pork or chicken, cooked with a sauce made from Kaoliang liquor, soy sauce, and various spices. The liquor adds a unique and robust flavor to the dish, enhancing the overall taste and aroma. Overall, Kaoliang liquor and the Kaoliang liquor dish are cherished elements of Chinese culture, representing the rich history and tradition of Chinese alcoholic beverages and culinary practices.

Huangjiu Dish is a traditional Chinese alcoholic beverage that has been enjoyed for centuries. This unique drink is made from fermented grains, typically rice, and has a distinct aroma and flavor. Huangjiu Dish is often described as a sweet and mellow liquor with a rich, earthy taste. The process of making Huangjiu Dish begins with steaming the grains and allowing them to cool. The cooked grains are then mixed with a special type of yeast and stored in large fermentation jars. The fermentation process can take anywhere from a few weeks to several months, depending on the desired flavor profile. Once the fermentation is complete, the liquid is filtered and aged in clay pots or wooden barrels. This aging process helps to enhance the flavors and smooth out any harshness. The final product is a golden-colored liquor with a smooth texture and a slightly sweet taste. Huangjiu Dish is often enjoyed at room temperature or slightly warmed, and it is commonly served in small porcelain cups. It is a popular choice for special occasions and is often paired with traditional Chinese cuisine. With its long history and unique flavor profile, Huangjiu Dish is a beloved alcoholic beverage in Chinese culture.

Deer penis dish, also known as "Lu Rong" in Chinese, is a traditional Chinese delicacy and a unique type of alcoholic drink. It is made by infusing deer penis in a variety of strong liquors, such as rice wine or baijiu (a Chinese distilled spirit). The practice of consuming deer penis as a medicinal food dates back centuries in Chinese culture, believed to have aphrodisiac properties and to enhance male virility. To prepare this dish, the deer penis is first carefully cleaned, dried, and soaked in the chosen liquor for an extended period. This allows the unique flavors and nutrients of the penis to infuse into the alcohol, resulting in a potent, aromatic beverage. The drink is often served in small glasses and enjoyed as a digestive aid or as a tonic to improve overall health. While deer penis dish may not be to everyone's taste, it holds cultural significance in traditional Chinese medicine and cuisine. It is often consumed during special occasions or as a gesture of hospitality in certain regions of China.

Beer is a popular alcoholic beverage in China, enjoyed by locals and tourists alike. The Chinese beer market is vast, with a wide variety of brands and flavors available. Chinese beers are generally light and crisp, often with a mild bitterness and a clean finish. They are typically consumed cold and are refreshing, making them a perfect accompaniment to a meal or for social gatherings. In China, beer is often served in large bottles or cans, and it is common to share a bottle with friends or family. It is also a common sight to see people enjoying beer at outdoor street stalls or in beer gardens. Some popular Chinese beer brands include Tsingtao, Snow, and Harbin, among others. Beer is often paired with a variety of Chinese dishes, enhancing the dining experience. It complements the spicy and flavorful dishes, providing a refreshing contrast. Some popular beer and dish pairings in China include beer with hotpot, beer with barbecued meats, and beer with dim sum. The light and crisp nature of Chinese beer helps to cleanse the palate and balance the flavors of the food, creating a harmonious dining experience.

Mijiu Dish, also known as Chinese rice wine, is a traditional alcoholic beverage that holds a significant place in Chinese culture. Made from fermented rice, this golden-hued drink boasts a rich history dating back thousands of years. Mijiu Dish is commonly consumed during festivals, weddings, and other special occasions in China. The process of making Mijiu Dish involves fermenting steamed glutinous rice with yeast for an extended period. This fermentation process gives the wine a distinct aroma and flavor profile. Mijiu Dish is typically sweet, with a smooth and mellow taste. It has a moderate alcohol content, usually ranging from 10% to 20%. In Chinese cuisine, Mijiu Dish is not only enjoyed as a drink but also used as an essential ingredient in cooking. It adds depth and enhances the flavors of various dishes, particularly in stir-fries, marinades, and sauces. The wine's subtle sweetness and fragrance help to balance and harmonize the overall taste of the dish. Mijiu Dish holds a special place in Chinese culture as it symbolizes celebration, prosperity, and communal harmony. Its versatility and cultural significance make it a popular choice among both locals and tourists exploring Chinese cuisine and traditions.

Jiuniang, also known as sweet rice wine, is a traditional Chinese alcoholic beverage that holds a significant place in Chinese culinary culture. It is made by fermenting glutinous rice with a yeast starter called jiuqu. The process involves soaking the rice, steaming it, and then mixing it with jiuqu in a fermentation vessel. The mixture is left to ferment for several days or even weeks, allowing the yeast to convert the starches in the rice into alcohol. Jiuniang has a sweet and slightly tangy flavor, with a distinct aroma. The alcohol content is relatively low, usually ranging from 1-5%, making it a milder option compared to other Chinese spirits. It is commonly consumed as a dessert wine or used in various recipes and dishes, adding a rich and sweet touch. This traditional drink is not only enjoyed for its taste but also believed to have health benefits. It is believed to aid digestion, improve blood circulation, and even strengthen the immune system. Jiuniang is often served warm during the winter months, providing a comforting and soothing experience. Overall, Jiuniang is a unique and flavorful Chinese alcoholic drink that showcases the rich cultural heritage of Chinese cuisine.

Jiuqu Dish is a traditional Chinese alcoholic beverage that has a long history dating back several centuries. It is commonly produced in the southwestern region of China, particularly in Sichuan Province. Jiuqu Dish is made by fermenting a mixture of grains, such as rice or millet, with a starter culture called jiuqu, which consists of various types of mold and yeast. The fermentation process for Jiuqu Dish is unique, as it involves a series of steps that can take several months to complete. First, the grains are soaked and steamed before being mixed with the jiuqu starter culture. The mixture is then left to ferment in a dark and humid environment, allowing the mold and yeast to convert the starches in the grains into alcohol. The resulting beverage is a slightly sweet and tangy liquid with a distinct aroma. It is typically enjoyed during festive occasions and is often served warm. Jiuqu Dish is known for its high alcohol content, which can range from 30 to 60 percent. It is considered a strong liquor and is best consumed in moderation.

Choujiu Dish is a traditional Chinese alcoholic beverage that has a long history and cultural significance. It is made from fermented rice and is known for its distinct flavor and aroma. Choujiu Dish is often enjoyed during special occasions and celebrations, as well as being a popular choice for toasting and socializing. The process of making Choujiu Dish involves fermenting rice with a special yeast culture, which gives it its unique taste. The fermentation process can take several months, allowing the flavors to develop and mature over time. The resulting drink is typically clear and has a slightly sweet and sour taste. Choujiu Dish is often served at room temperature or slightly chilled and is typically enjoyed in small cups. It pairs well with a variety of Chinese cuisine, particularly spicy and flavorful dishes. The drink is also believed to have health benefits, including aiding digestion and improving blood circulation. Overall, Choujiu Dish is an integral part of Chinese culture and heritage, representing the rich traditions and craftsmanship associated with Chinese alcoholic beverages.

Domaine de Canton is a French liqueur with a strong Chinese influence. This unique alcoholic drink combines the flavors of ginger, honey, vanilla, and citrus to create a delightful and aromatic beverage. The liqueur is made using handpicked baby ginger from Vietnam, which is then infused with French cognac and honey. This combination results in a smooth and sweet liqueur with a subtle kick of ginger. When it comes to pairing Domaine de Canton with a dish, one popular choice is the Chinese dish called "Dish." This dish is a flavorful and spicy stir-fry typically made with a variety of vegetables, meat, and spices. The aromatic and slightly spicy notes of the liqueur complement the bold flavors of the dish, creating a harmonious combination. The ginger undertones in Domaine de Canton enhance the overall taste of the Dish, adding a refreshing and zesty element to the dish. The liqueur's sweet and smooth texture provides a pleasant contrast to the heat and intensity of the spices used in the dish. Together, Domaine de Canton and Dish create a balanced and delightful pairing that can be enjoyed during a Chinese-inspired meal or as a standalone treat.

The Eight Immortals of the Wine Cup Dish is a traditional Chinese alcoholic beverage that dates back to ancient times. It is named after the Eight Immortals, a group of legendary figures in Chinese mythology who were believed to possess immortality and various supernatural powers. The drink is prepared by infusing eight different types of herbs and spices into a high-proof liquor, typically baijiu or rice wine. Each ingredient symbolizes one of the Eight Immortals and their unique qualities. For example, ginseng represents Zhang Guolao for longevity, and cinnamon represents Lu Dongbin for righteousness. The infusion process involves carefully selecting and combining the herbs and spices, which are then steeped in the liquor for a period of time. This allows the flavors and aromas to blend together, creating a complex and rich taste profile. The Eight Immortals of the Wine Cup Dish is often enjoyed during festive occasions, such as Chinese New Year or weddings, as it is believed to bring good luck and blessings. It is served in small cups and sipped slowly, allowing the drinker to appreciate the intricate flavors and pay homage to the legendary Eight Immortals.

Jiangxiaobai Dish is a popular Chinese alcoholic drink that originated in Sichuan province. It is a type of baijiu, a strong distilled spirit with a long history in Chinese culture. Jiangxiaobai Dish stands out for its smooth and mellow flavor, making it a favorite among both seasoned baijiu enthusiasts and those new to the drink. The production process of Jiangxiaobai Dish involves using locally grown sorghum as the main ingredient. The sorghum is carefully fermented and distilled in traditional clay pots, resulting in a distinctive aroma and a clean, crisp taste. The drink has a relatively low alcohol content, typically around 40-45%, making it more approachable for those who prefer a lighter spirit. Jiangxiaobai Dish is often enjoyed neat or on the rocks, but it can also be used as a base for cocktails. Its versatility makes it suitable for various occasions, from casual gatherings to formal events. The drink has gained popularity not only in China but also internationally, with its unique flavor profile attracting a growing number of enthusiasts worldwide.

Longan wine, a traditional Chinese alcoholic beverage, is made from the succulent and aromatic longan fruit. It is a unique and delightful drink that captures the essence of this exotic fruit. The process of making longan wine involves fermenting the fruit in a mixture of water, sugar, and yeast for a period of time, allowing the flavors to develop and intensify. The resulting wine has a rich golden color and a sweet, fruity aroma that is reminiscent of the longan itself. The taste is sweet and slightly tart, with a delicate balance between sweetness and acidity. Longan wine is often enjoyed chilled, making it a refreshing choice for warm summer days. In addition to being a delicious beverage on its own, longan wine is also used in cooking. It adds a unique depth of flavor to various dishes, particularly in traditional Chinese cuisine. Longan wine is commonly used in stir-fries, braised dishes, and desserts, enhancing the overall taste and aroma of the food. Whether sipped on its own or used as an ingredient in cooking, longan wine is a delightful Chinese alcoholic drink that offers a unique and exotic experience for the palate. Its sweet and fruity flavors, combined with its versatility in the kitchen, make it a popular choice among both locals and tourists alike.

Gouqi jiu is a traditional Chinese alcoholic drink made from the fermentation of wolfberries, also known as goji berries. It is a popular beverage in China, particularly in the regions where goji berries are abundantly grown. The process of making Gouqi jiu involves soaking the dried wolfberries in distilled liquor, such as rice wine or Baijiu, and allowing them to ferment for a certain period of time. The resulting drink has a distinct ruby-red color and a slightly sweet and tangy taste. It is often enjoyed as a dessert wine or a digestive after meals. Gouqi jiu is believed to have a range of health benefits due to the high antioxidant content of goji berries. It is said to have properties that promote vitality, improve eyesight, and enhance overall well-being. In Chinese cuisine, Gouqi jiu is also used as an ingredient in various dishes. It is added to soups, stews, and marinades to impart a unique flavor and aroma. Gouqi jiu dish is a popular delicacy that combines the richness of the alcohol with the subtle sweetness of the goji berries, creating a delightful and flavorsome culinary experience.

Beijing Beer Dish is a traditional Chinese alcoholic drink that originated in Beijing, China. It is a unique blend of beer and a variety of flavorful dishes that are served together in a large bowl. The dish typically consists of thinly sliced beef, lamb, or pork, along with fresh vegetables like cabbage, mushrooms, and bean sprouts. These ingredients are stir-fried together with aromatic spices and seasonings such as ginger, garlic, and soy sauce. Once the meat and vegetables are cooked, they are placed in a large bowl and topped with a generous amount of beer. The beer used can vary, but it is typically a light and crisp lager. The combination of the savory meat and vegetables with the refreshing beer creates a harmonious and flavorful experience for the senses. Beijing Beer Dish is not only known for its delicious taste but also for its social aspect. It is often enjoyed in large groups, where friends and family gather around the bowl, sharing stories and laughter while savoring the unique flavors of this traditional Chinese dish.

Hakka rice wine, also known as Laojiu, is a traditional Chinese alcoholic beverage with a rich history. Hailing from the Hakka region in southern China, this rice wine holds a significant place in Chinese culinary culture. Made from fermented glutinous rice, Hakka rice wine undergoes a meticulous brewing process that spans several months. The rice is cooked and then left to cool before yeast is added to initiate fermentation. The mixture is then stored in large earthenware jars, allowing it to develop its distinct flavor and aroma. Hakka rice wine boasts a sweet and mellow taste, with a hint of fruity undertones. It is often enjoyed as an aperitif or used as a cooking ingredient in various dishes, including the famous Hakka rice wine dish. This dish typically consists of marinated meat, such as chicken or pork, cooked with a combination of soy sauce, ginger, garlic, and Hakka rice wine. The alcohol infuses the dish with its unique flavor, resulting in a savory and aromatic delight. Served during festivals and special occasions, Hakka rice wine and its accompanying dishes offer a glimpse into the rich culinary heritage of the Hakka people and their love for traditional alcoholic beverages.

Wuliangye is a renowned Chinese spirit that has a deep-rooted history and cultural significance. Originating from the Sichuan province, this premium liquor has gained international recognition for its distinctive flavor and exceptional quality. Wuliangye is distilled from a unique blend of five grains, including rice, wheat, corn, sorghum, and glutinous rice. This meticulous combination contributes to its complex and harmonious taste profile. The spirit is aged in traditional earthenware jars, allowing it to develop its smooth and mellow characteristics over time. One popular way to enjoy Wuliangye is by pairing it with a traditional Chinese dish called "Dish." This dish consists of various ingredients such as sliced meat, vegetables, tofu, and seafood, stir-fried in a rich sauce. The combination of Wuliangye's distinct aroma and the flavors of the dish creates a delightful and balanced culinary experience. Wuliangye Dish is not only a culinary delight but also a cultural expression. It represents the harmonious fusion of Chinese gastronomy and the art of spirits. Its popularity both domestically and internationally reflects the appreciation for Chinese cuisine and the craftsmanship behind the production of Wuliangye.