中国酒文化 Chinese Wine Culture分析和总结.docxVIP

中国酒文化 Chinese Wine Culture 中国酿酒、饮酒的历史源远流 长，考古挖掘出的一些酿酒、饮酒的陶器证明，早在五千年前中国人就已经能酿造低度的粮食酒了。甲骨文、金文的“酒”字，以及丰富多彩的青铜酒器均说明在商周时期造酒业已经十分发达了。蒸馏器的发明，在中国造酒业发展过程中具有里程碑意义。在距今大约一千年前的宋代，中国人采取蒸馏法， 酿造出了酒精度较高的粮食酒，也就是人们现在所说的白酒。 China has a long history of making and drinking wine. Pottery excavated proves that Chinese people started brewing mild grain liquor 5,000 years ago. Chinese inscriptions on bones or tortoise shells, bronze inscription of the Chinese character wine and the rich varieties of bronze wine vessels all show that the wine industry was already well developed by the Shang (1600-1100 BC) and Zhou (1100-256 BC) Dynasties. The invention of the distilling process was a milestone for the Chinese wine industry. About 1,000 years ago, in the Song Dynasty (960-1279), using the distilling process the Chinese were able to make highly alcoholic grain wine, which is now called liquor. Chinese wine can be classified into two categories: rice wine (yellow wine) and liquor. As the oldest wine in China, rice wine is a low alcoholic wine made from glutinous rice. Because of its bright orange yellow color, it is also called Yellow Wine. Zhuangyuanhong Red, Jiafan Wine and Huadiao Wine are famous Yellow Wines. It has a 10%-20% alcohol content, is the most nutritious among Chinese liquors, and tastes mellow and delicious. Rice wine can be used for cooking, particularly for mutton and fresh fish. It can remove the fishiness and also increase the fresh flavor. 中国酒主要分为黄酒和白酒两类。 黄酒是中国最古老的酒类，以糯米为原 料，属于低度粮食酒。因酒液黄亮，色泽橙黄，清澈透明，故称为黄酒，状元红、加饭酒、花雕酒等都是著名的黄酒。黄酒酒精含量较低，一般在10~20 度之间，但营养价值却是各类酒中最高的，喝起来甘甜味美。除饮用外，也可作为烹调中国菜的调料。在烹调荤菜时，特别是羊肉、鲜鱼时加入少许，不仅可以去腥味，还能增加鲜味。 白酒是中国最有代表性的酒类， 以麦、黍、高粱、玉米、红薯等粮食为原料，通过蒸馏法酿造而成，属于高度粮食酒。因酒液无色透明，故称白酒， 茅台、五粮液等是中国白酒的代表。白酒芳香浓郁，醇和软润，风味多样，酒精含量较高，一般在38度以上，有的甚至高达67度，因而有些人直呼其为烈性酒。 在中国，酒时时可见，处处可见， 在中国人生活中占有重要的位置，与人 们的生活紧密相连。无论在文学艺术创作、文化娱乐还是饮食烹饪、养生等各方面，都能看到它的影子。 “酒逢知己千杯少”，中国人以 酒为礼，以酒为仪，以酒迎宾，以酒庆贺，以酒祈福，以酒表意，以酒抒情， 以酒为祭。新房建成有新居酒，发生矛盾有和解酒，得人帮助有谢情酒，开业庆典要吃吉利酒，逢年过节要喝团圆酒。小到婚丧嫁娶、朋友聚会，大到国家庆典，只要是中