Chinese wine

thumb|An example of the Huadiao jiu thumb|right|A dessert made of Nu'er hong and Kuei Hua Chen Chiew Cocktail Jelly

one of the most famous varieties of huangjiu, or traditional Chinese wines

overview of the use of wine in China

Mijiu (), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju, and is usually drunk warm like sake and cheongju. A particularly popular category of mijiu is huangjiu or 'yellow wine'. An unfiltered form of mijiu containing whole rice grains is called jiǔniàng () or láozāo (), with extremely low alcoholic content and often consumed by children. A type of baijiu

alcoholic beverage originally produced in China using the bones of tigers

Chinese alcoholic drink

alcoholic drink made with osmanthus

Chinese dessert wine

Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.

Inventor of fermented drink in Chinese legend, and the deified patron of winemakers in China and Japan

Museles is a wine produced in Xinjiang, China. It is commonly made for local consumption, but is now also produced commercially for export outside the region.