Mijiu

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Mijiu

cheongju

Mijiu (

and is believed to be beneficial in improving metabolism and skin.

Mijiu is usually drunk warm, like the Japanese sake and Korean cheongju, and is also used in

.

A type of

: mǐ báijiǔ) is distilled from mijiu.

An unfiltered form of Chinese rice wine containing whole glutinous rice grains of extremely low alcoholic content and often consumed by children is called jiǔniàng (酒酿) or láozāo (醪糟).

In Taiwan, the

is 19.5%.

Mijiu is commonly used in cooking dishes such as ginger duck, sesame oil chicken, and shochu chicken.^[2]

Usage

The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe one can help women's rehabilitation wound. Mijiu is also used in Jiuniang which is a dish that consists of the rice wine, rice particles, and sometimes glutinous rice balls. ^[3]

Dishes

Mijiu is used in Chinese desserts such as:

• Eggs spoiled in rice wine
• Sweet soup balls with rice wine
• Rice wine with brown sugar

Gallery

See also

• Huangjiu, another type of Chinese wine made from rice
• Rice baijiu
  , a distilled alcohol made from rice
• Jiuniang
• Sake, a Japanese equivalent
• Mirin
• Cheongju
  , a Korean equivalent

References