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Stacey Wade
Podcast Content
The plant, Kweichow Moutai Co. Ltd., is located in Maotai City, Guizhou Province, in the eastern Chinese province of Guangdong. Named after a small town in the province of Guizhou, it began producing Bajiu in 1884 and is one of the longest-running distilleries in China. It was the first mass-produced spirit from China to reach an annual production of 170 tonnes during the Qing Dynasty. Distillation came to China in 1776, a few years after the founding of Taiwan's first commercial distillery in Taipei.
During the Chinese Civil War, People's Liberation Army troops camped out in Maotai, and Nixon said he understood that Red Army soldiers had once drained the city where Mao Tai was produced.
After the communist victory in the war, the government consolidated the local distillery into a state-owned enterprise . In 1951, after the Communists came to power, several factories were merged into a single state-owned enterprise, and the party and military have since claimed 40 percent of production. After the Communist government's victory over the Soviet Union in 1989, it consolidated all the city's major distilleries under the control of a single company with the aim of becoming the preferred brand of Mao Tai, China's most popular vodka.
The drink is served in a variety of drinks including tequila, gin, vodka and whisky, as well as wine and beer. Toast on tito, kim - sung, chai, baijiu, jiu - jie, Sichuan peppercorns, pomegranate, lime, ginger, garlic, red wine, orange juice, lemon juice and ginger.
Probably the most famous Chinese spirit, baijiu , is probably the "most famous" of all. In the north it can be made from wheat, barley or millet, but in southern China it is sometimes made from sticky rice. There will be more to come, as the organizer of this trip is a former member of the Chinese Embassy in Hong Kong and has been based in Taiwan for 10 years.
Chinese beer, a distant cousin of Baiji , it also has a wealth of brands to choose from. Most major cities have a wide selection of beers from different beer brands, such as Bao'an and Bai's. Most locals, however, have one or two of the more popular brands from brands such as Chiang Kai - shek and chai - hek.
This heady Qing Dynasty liquor is made from fermented soybeans, a grain called red sorghum, fermented in the southwest of the country and processed into an alcoholic beverage. Maotai, also known as a brand from the original Romanization of Moutai, is another type of Baiji distilled from sorghum. Other popular alcoholic drinks include soju, made from yellow sake - like rice wine made from fermented yellow rice - and bao'an, the syrupy medicine - a tasting drink made from ottoman tree. Soju drinks, popular in the north, are also often mixed with other alcoholic beverages such as beer and wine.
The Maotai originated during the Qing Dynasty, when northern Chinese distillers introduced advanced techniques into the local process to create a distinctive type of Baiji. China's first prime minister, Zhou Enlai, later claimed that the revolution's success was partly due to Mao Zedong.
The Chinese to send warm greetings to the American people, "he said, hoping that one day the masses of the world would unite behind him. At the table, Chou En-lai proudly told Nixon, "We were famous at the 1915 San Francisco World's Fair. He won a gold medal, and Nixon raised his glass and told him proudly that he was going to win.
China's national drink is named Maotai, named after the founder of the People's Republic of China, which was founded in the late 19th and early 20th centuries in honor of Chou En-lai and his wife Mao Tai.
Maotai was taken into state ownership in 1951 and named China's national drink, served at events ranging from business lunches to state banquets, and served as the official drink of the People's Republic of China for the first four decades of its existence. It is also a popular drink in the halls of state institutions such as hospitals, schools, hospitals and universities.
There is a special place for China's spirits industry, and that is why Moutai is called the national liqueur of China. In ancient China, where the Chinese were often offended by the use of the word "mao" in the name of liquor, it was Andizing that was the key to the success of Moutai. It also revived national pride, especially in older China, where Chinese people were often insulted for their lack of interest in alcohol and bad drinking habits.