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Maotai, or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái), is a style of baijiu made in the Chinese town of Maotai in Guizhou province. . Maotai is made from sorghum, a wheat-based qū, and water from the Chishui River, and it uses traditional Chinese techniques of fermentation, distillation, and aging, to produce a spirit with a nutty, grainy, and savory ...
Kweichow Moutai's position as a cultural icon has granted it broad market successes as well. Sitting at 181 on Fortune 500 China, the distillery is the largest non-technology company in China and the most valuable spirits brand worldwide [ 5 ] having surpassed the British multi-national spirits conglomerate Diageo in 2017.
One of the most famous and expensive baijiu in China, Maotai, is from Guizhou. Guizhou cuisine also features dishes specially cooked to match the flavour of locally produced liquor, such as preserved vegetables and steamed cured meat. Guizhou cuisine features various pickled vegetable, or yancai (腌菜; 醃菜; yān cài). The pickled ...
Moutai’s baijiu is a throat-tingling spirit that typically contains 53% alcohol. The clear, potent spirit has been dubbed “firewater,” thanks to its strong taste.
The beverage is Moutai: a strong, clear spirit that has won 14 international awards. This is the story of a fine local drink that doubles as a history book. This Great Big Story is a paid ...
Luckin Coffee has joined forces with Kweichow Moutai, the maker of China’s fiery national liquor baijiu, for an unusual offering: alcoholic lattes.
Fish meal is made from both whole fish and the bones and offal from processed fish. It is a brown powder or cake obtained by rendering pressing the whole fish or fish trimmings to remove the fish oil. It used as a high-protein supplement in aquaculture feed. Fish sauce is a condiment that is derived from fish that have been allowed to ferment ...
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to ...