CULTURE
Sauce and wine knowledge
Legend has it that Yidi during the Xia Yu period invented wine making. The second century BC history book "Lu's Spring and Autumn Annals" said :" Yidi made wine." The "War State Policy" edited by Liu Xiang in the Han Dynasty further explained :" In the past, the emperor's woman made Yi Di wine and beautiful, Yu in Yu drink and willing, the day: 'There will be drinking and the country of the future. 'Therefore, he drained the Yi Di and gave up wine "(Yu was the emperor of the Xia Dynasty)." There are many mentions in the historical records of Yidi "making wine and beautiful", "beginning to make wine mash", it seems that Yidi is the originator of making wine. A saying is "Yi Di as wine mash, Du kang as liquor". There is no chronological order here, as if they were making different wines. Du Kang Shu wine refers to the raw material Du Kang used to make wine is sorghum. It can be said that Yi Di is the founder of rice wine, and Du Kang is the founder of sorghum wine.
In the long historical process of thousands of years, Chinese traditional wine has developed in stages. 4000-2000 BC, that is, from the early Yangshao culture of the Neolithic Age to the early Xia Dynasty, is the first paragraph. This passage, after a long 2000 years, is the enlightenment period of Chinese traditional wine. The use of fermented grains to make water wine was the main form of wine making at that time. This period was the late period of primitive society, and the ancestors all regarded wine as a drink containing great magic.
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