Huangjiu
thumb|An example of the Huadiao jiu thumb|right|A dessert made of Nu'er hong and Kuei Hua Chen Chiew Cocktail Jelly
Article
20 sectionsContents
- History
- ''Huangjiu'' varieties
- Dryness/Sweetness
- Starter/Inoculant
- Production methods
- Types
- Production
- Ingredients
- Grains
- Water
- Starter
- Preparation
- Seed mash
- Main mash
- Aging
- Variations
- Gallery
- See also
- References
- External links
thumb|An example of the Huadiao jiu thumb|right|A dessert made of Nu'er hong and Kuei Hua Chen Chiew Cocktail Jelly
Huangjiu () is a type of Chinese rice wine (mijiu) most popular in East China. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around for fortnights. Its alcohol content is typically 8% to 20%.