Everything you want to know about infamous Chinese liquor Baijiu 白酒, lubricants of Chinese business banquets, but afraid to ask. Thread:

We start w famous Luzhou Laojiao 瀘州老窖, a strong aromatic Baijiu that’s being made from Sorghum in ancient cellars in use since 1573!

After three and six months of fermentation, the mixture is heated and boiled in a vat. Finally, the fascinating #Chinese styled liquor comes out.

Chinese liquor Baijiu drinking etiquette during business banquets has a history of hundreds of years. First the host drinks three glasses, and then the rest of the people can raise their glasses...

Let's now go to NE #China, famous for its drinking habits. The common liquor here is made by fermentation of sorghum, corn, rice, oats and rhubarb, and then high temperature distillation. Tho rough process similar, but every distillery has its own secret

Homemade brew, The Family Secret: Seal the jar! It has 5 steps and takes 5 days to get the jar well-sealed! #China

During the family's #ChineseNewYear Eve dinner, the sealed jar of liquor Baijiu is brought to the table for everyone in the family to share. #NoDrinkingAgeInChina #SpringFestival

Mongols conquest 1st brought distilled liquor to China from Middle East. It was 1st known as 阿剌吉 (araqi) which is transcription of Arak. Mongol invasion of Levant (Syria/Iraq) made possible for distilled liquor tech transfer to China...