Glutinous Rice Wine with Egg

Glutinous Rice Wine with Egg

　　Glutinous Rice Wine with Egg

　　Glutinous Rice Wine is made using one of the most primitive methods of brewing. Sticky rice is steamed, then mixed with rice koji. In just a few days, white fuzz appears, and a rich aroma of wine wafts through the air. To prepare the dish, a small red-clay stove is used. When the blower fans the flames high, a purple copper wok is placed on top. A spoonful of fermented rice mash is scooped in, water is added, and the mixture is brought to a rolling boil. Sugar is then stirred in, followed by beaten egg ribbons. In the blink of an eye, the wok is filled with pale yellow "osmanthus petals." Scoop out a spoonful, and you'll taste its mellow, slightly intoxicating flavor. On a cold day, a bowl of this warms the heart and soul. It's truly one of the unique delicacies of Liangzhou.