Hanzhong Laozao

Hanzhong Laozao

　　People in Hanzhong love Laozao very much. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only is it a must to make and eat it during festivals and holidays, but people also make it regularly. Especially in the Hanzhong Basin, a rice-growing region, locals reserve a plot of land specifically to grow glutinous rice for making Laozao. Back during the commune period, when people couldn't grow their own, they still tried to exchange for some, as making Laozao during the Spring Festival was an absolute must. As a last resort, even using large corn grits, they would still make it. When a woman is about to give birth, her family will definitely make Laozao because eating egg Laozao is very nutritious for new mothers. For weddings, funerals, or house-building ceremonies such as roof-beam raising, Laozao is also served to guests. The preparation process is similar: first steam the glutinous rice until it's 80% cooked, then mix it with wine yeast, let it cool to lukewarm before putting it in a jar, cover it with a quilt, and keep it near the stove in winter. Different types and amounts of yeast, as well as temperatures during production, determine the sweetness and acidity of the Laozao. Generally, a slight tartness balanced with sweetness is preferred. Besides serving it with beaten egg flower or poached eggs, there are many unique ways to enjoy it: one is to soak it with fried dough twists; another is to tear apart dried persimmons, add them to the Laozao soup, and cook them together; yet another is to chop up walnut kernels, mix them with lard, and cook them along with the Laozao. In summer, cold water Laozao is refreshing — just a spoonful of Laozao mixed with cold water, which feels incredibly cooling and takes away the day’s heat.

　　　　Laozao is also a type of alcohol, though milder, and usually doesn’t cause intoxication. But if eaten in large quantities—especially the uncooked, undiluted mash—it can lead to a deeper, harder-to-shake drunken state. The Ming Dynasty scholar Li Shi wrote in "Shu Yu" ("Sichuan Dialects"): "Unstrained wine is called Laozao, made from cooked glutinous rice, thus the mash is not removed — it is the ancient 'Lao Li' or poured offering wine." Both "Zhuangzi · Dao Zhi" and "Book of the Later Han" contain records about Laozao, indicating its long history, already present during the Qin and Han dynasties.

　　Ingredients: 5000g premium glutinous rice, 50g wine yeast

　　 Preparation Method:

　　　　1. Rinse 5000g of glutinous rice clean with water, soak for 1 hour, then pour into a bamboo colander and drain.

　　　　2. Line a steamer basket with cloth, place the drained glutinous rice on top, and steam over high heat for 1 hour. Pour into a bowl, and use a fan to cool the rice to 20°C–40°C. Then add an appropriate amount of cool boiled water, mix well by hand. Grind the wine yeast into powder, add to the bowl, and mix again.

　　　　3. Pour the mixed glutinous rice into a jar, use your hand to make a small indentation in the center, then sprinkle the remaining wine yeast powder, mixed with a little cool boiled water, over the surface of the rice. Cover the jar tightly with a wooden lid, wrap it in cotton, and place it inside a straw-lined pit. In three days, the Laozao will be ready.