Chongming Lao Baijiu

Chongming Lao Baijiu

Chongming Lao Baijiu is a protected geographical indication product.

Chongming Lao Baijiu is an intangible cultural heritage of Shanghai Municipality.

　　Chongming Lao Baijiu is one of the specialties of Chongming, known for its unique flavor—sweet with a slight acidity, rich aroma, moderate alcohol content, strong aftertaste, and lingering finish. It enjoys the reputation of “Renowned across 3,000 li north of the Yangtze, and the finest taste in the south of the river.”

　　The climate of Chongming Island is mild and moist, with distinct seasons, abundant rainfall, ample sunshine, clean water and soil, and an excellent ecological environment, which is suitable for growing high-quality rice. The climatic conditions such as sunlight, temperature, and precipitation are particularly conducive to the reproduction of beneficial brewing bacteria, creating highly favorable environmental conditions for the fermentation, production, and storage of Chongming Lao Baijiu.

　　The traditional brewing technique of Chongming Lao Baijiu has a history of over 700 years. Chongming Lao Baijiu is made from glutinous rice, which is rinsed, mixed with medicinal ingredients, and brewed with water through a meticulous process. In the late Ming and early Qing dynasties, distilleries and taverns were scattered all over Chongming Island, hence the saying “One in every three households runs a tavern.” By the reign of Emperor Kangxi in the Qing Dynasty, Chongming Lao Baijiu had become widely renowned and enjoyed a good reputation. Its varieties gradually increased, among which “Caihua Huang” (brewed when rapeseed flowers are in full bloom) and “Shiyue Bai” (brewed when reed catkins are in full bloom) were considered the finest. This liquor is light yellow in color and can be enjoyed all year round.

　　The main ingredients of Chongming Lao Baijiu are glutinous rice or japonica rice, distiller’s yeast, and water. Rice is referred to as the “meat of the liquor.” The glutinous rice produced on Chongming Island has a high degree of polish, strong stickiness, and plump grains, while japonica rice is soft with white cores. During the brewing process, the rice grains feature fast water absorption, easy steaming and cooking, easy gelatinization, minimal expansion, strong elasticity, and easy saccharification.

　　Water is called the “blood of the liquor.” The water on Chongming Island is clean, hard, with moderate acidity, and contains trace minerals that are beneficial for the reproduction of microorganisms involved in brewing, ensuring the stable quality of the Chongming Lao Baijiu produced.

　　The type of starter culture is referred to as the “bone of the liquor.” The “82 Starter” used in brewing Chongming Lao Baijiu is produced through separate pure-culture cultivation of rhizopus and yeast, which are then scientifically combined to balance saccharification and fermentation. This ensures the stable quality of Chongming Lao Baijiu and increases the yield of alcohol.

　　Chongming Lao Baijiu is brewed using high-quality rice produced on Chongming Island, the island’s water, and its unique starter culture through traditional techniques, resulting in its distinctive flavor and superior quality. In 1993, it was named a “Shanghai Famous Brand Product,” in 1995 it won the “Shanghai Science and Technology Expo Gold Award,” and from 2004 to 2005 it was consecutively awarded “Shanghai Famous and High-Quality Product.” In 2008, it received the “Protected Geographical Indication Product” certification for Chongming Lao Baijiu issued by the General Administration of Quality Supervision, Inspection and Quarantine of China. Chongming Lao Baijiu is a valuable cultural heritage left by the ancestors of Chongming Island, possessing historical and cultural value. The mass production of Chongming Lao Baijiu has increased national tax revenue, provided employment for many people, and promoted the development of industries related to liquor, thus also holding significant economic value. With its superior quality, rich nutrition, mellow aroma, moderate alcohol content, and affordable price, Chongming Lao Baijiu has a broad consumer base, giving it notable edible value.