Meat Wine and Egg Wine

Meat Wine and Egg Wine

　　Meat wine and egg wine are premium nourishing foods favored by the Nu people. In the Nu language, they are called “xiā là” and “gǒng là,” which translate to “meat-fried wine” and “egg-fried wine” in Chinese.

Meat wine and egg wine are wines made using chicken meat or chicken eggs as the base. Using chicken meat (or lean meat from wild chicken or other game) as the main ingredient, first chop the meat into small pieces. Heat butter or vegetable oil in a pot, and once the oil is hot, add the meat. Stir-fry until it turns yellow and crispy, then reduce the heat slightly before pouring in distilled liquor. The amount of alcohol depends on the number of diners. Cover the pot and let it simmer for about five minutes, then remove it from the heat. Eat the meat together with the wine. If there is no meat, you can also use eggs — the method is the same, and this version is called “gǒng là,” meaning “fried egg wine.” These exquisitely prepared meat wine and egg wine are delicious, fragrant, sweet, and mildly spicy, and they also have special health benefits such as nourishing the body and strengthening bones and tendons.