Milk wine is mainly brewed and drunk by the nomadic people in northern China. From the ancient Xiongnu, Donghu, Wuhuan, Xianbei to the present Mongolia, Kyrgyzstan. Evenk and other ethnic groups are very good at brewing milk wine.
The milk of the five animals can be brewed, and the concentration of horse milk is similar to that of cattle and sheep, but it has a high sugar content, a higher proportion of water content than others, and the dyeing degree of milk tea and processed milk foods is poor, so it is specially used to make milk wine.
In the "Customs of the Northern Yu", it is written: "The horse milk beginner is too sweet to eat." The more two or three days, it is too sour to eat. But to make wine. Its sake is no different from shochu. First burned with milk, then burned with wine, so that three or four times, the wine tastes the thickest. ”
The Mongolian people live in the steppes and livestock for their livelihood. Marsh milk wine, hand steak and roast lamb are their favorite beverages and hospitality dishes of their daily lives. In July and August every year, the cattle are fat and strong, which is the season for brewing horse milk wine. Industrious Mongolian women stored horse milk in their skin bags, not only by simple fermentation, but also by distillation to make strong milk wine. The milk wine after six steaming and six brewing is the best quality.
Horse milk wine is warm, has the effect of driving away cold, relieving muscles, invigorating blood, and strengthening the stomach. It is known as purple jade pulp and yuan jade pulp, and is one of the "Eight Treasures of Mongolia".
In the middle of summer, the vast grassland is full of the fragrance of horse milk wine. This is the best time for people to drink horse milk wine. Neighbors gather, festivals are festive, guests are received, and there is always a unique horse milk wine on the table. People who have drunk horse milk wine have praised its mellow and delicious taste.
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