Chou Wine

Chou Wine

　　Xi'an Chou Wine is a unique and ancient famous liquor native to Xi'an, with a long brewing history. It was called "Lao Li" in the Pre-Qin period and "Bai Lao Wine" in the Northern Wei Dynasty. During the Tang Dynasty, the brewing technique improved, and the quality of Chou Wine continued to enhance, making it a beloved beverage. Legend has it that "Li Bai wrote a hundred poems after drinking a dou of wine"—the wine he drank was Chou Wine.

　　 Chou Wine is named for its milky white and thick texture. When osmanthus is added to the wine, it becomes Huang Gui Chou Wine. Chou Wine is made from glutinous rice, which is steamed and then fermented with a starter. It is an unfiltered, original juice liquor. It is as white as jade, fragrant, sweet, mellow, and refreshing, with effects such as refreshing the mind, promoting blood circulation, invigorating the spleen, and stimulating the appetite. There are three types of Chou Wine: bitter Chou Wine with added traditional Chinese herbs; sweet Chou Wine with added sweetness during blending; and single-ingredient Chou Wine, which is unadulterated with neither sugar nor medicine.