Maotai restaurant zongzi

"Qu is the bone of wine", as a saccharifying and fermenting agent of wine, the quality of Qu directly determines the taste and style of the original wine. As the representative of high-grade liquor brands in China, the koji-making technology of Maotai-flavor liquor continued the seasonal production mode from ancient times to the present. Every year during the Dragon Boat Festival, when people all over the country eat zongzi and watch the dragon boat race, workers who brew Maotai begin to make songs in strict accordance with the ancient craft, which is called "Treading on the Dragon Boat Festival". Today's traditional festivals will be introduced to you.

The so-called Dragon Boat Festival outing, Chongyang Xiasha The so-called Dragon Boat Festival outing is to start making wine songs every year during the Dragon Boat Festival. The Dragon Boat Festival is the beginning of a production cycle of Maotai-flavor liquor. Daqu is an essential raw material for grain fermentation into fermented grains. Maotai-flavor liquor in Maotai Town is made from local high-quality winter wheat at high temperature (generally above 40 degrees Celsius).

On the eve of Dragon Boat Festival, Maotai Town, Guizhou Province began to harvest wheat, which is the raw material for brewing and koji making. After the Dragon Boat Festival, the wheat harvest is finished, which is the highest temperature season in a year and is most suitable for the high temperature of koji making. At this time, you can start stepping on the Daqu of Moutai. The so-called trampling is that female workers step on the "turtle-back-shaped" Daqu with their feet, which is beneficial to the growth of microorganisms. At the same time, high temperature can make these microorganisms mixed into the koji and secrete a large number of enzymes, which can accelerate the transformation of starch and protein into sugar.

In the production of Maotai-flavor liquor, sorghum raw material is called sand. In the annual large-scale production cycle, the feeding is divided into two times, the first feeding is called down sand and the second feeding is called coarse sand. It needs to be fermented eight times after feeding. Generally speaking, a big cycle is about 10 month. Therefore, Moutai is based on wheat as the starter and sorghum as the raw material, which can be described as "the essence of raising the beam and taking the soul of wheat", which is one of the reasons why Moutai has become a high-end liquor.

The step of stepping on Qu in Dragon Boat Festival is to grind wheat and make Qu. Every year after the Dragon Boat Festival, wine makers begin to make koji medicine. Daqu medicine takes wheat as raw material. First, the wheat is crushed, mixed with water and "mother song" and put in a wooden box. The worker stood in the box and kept stomping on it. Many brands of soy sauce wine in Maotai Town follow this ancient koji-stepping process, such as Guotai, Xijiu, Zhenjiu and Sauce Collar.

Put the building blocks into the warehouse and keep them. Wheat is made into "qu kuai" by "stepping on qu", wrapped with cereal grass and "stored". After about 10 days, "turning the warehouse" means turning the block up and down, so that each side can be fully exposed to microorganisms. Generally, it is necessary to turn the warehouse back and forth twice. In another 30-40 days, the block can be put into storage, but it needs to be stored for more than 40 days if it is to be used. Before using, you should "chop" these pieces, the more broken the better. After this process, it will take at least 3-5 months to produce qualified koji.

Why is the Dragon Boat Festival? Dragon Boat Festival In summer, the temperature in the local koji-making workshop in Maotai is often as high as 40 degrees Celsius. High temperature is beneficial to the growth of microorganisms. When these microorganisms are mixed into koji, they will secrete a lot of enzymes, which can accelerate the conversion of starch and protein into sugar. Every summer, the door of the koji-making workshop will be covered with a layer of insects called "Qu Mosquito", and people can even breathe in a few with one mouth, which is what koji-making needs.

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