"Erguotou is a traditional white wine in Beijing. It is a common white wine. How did Erguotou Wine get its name? It starts with the history of baijiu in Beijing.In the Jin Dynasty, Beijing was designated as the "capital of China" and a wine steamer was introduced to make soju.In the middle of Qing Dynasty, in order to improve the quality of shochu, the capital shochu workshop carried out technological reform. When steaming wine as a cooler called tin pot, because the first pot and the third pot of cooling wine contains a variety of low boiling point and boiling point of the material components, so only the second time into the tin pot into the cold water cooling out of the wine, so called "Erguotou". It is a very pure and good wine, but also the best quality wine.Nowadays, the method of "pinching off" and "taking wine according to quality" adopted by white wineries around the country when steaming wine is along the principle of "Erguotou" technology. By the end of the Qing Dynasty, the craft of Erguotou had spread all over Beijing and was highly praised by literati. Wu Yanqi praised in the poem, "since ancient times talent thousands of years of hate, so far Gan li Erguotou." Comparing Erguotou to "Gan li".
Story or myth
Yuanshenghao, on Qianmen Street in Beijing, is known as the birthplace of China's first bottle of Erguotou wine. During the reign of Kangxi and Qianlong, Yuanshenghao Liquor has become famous in the capital.In the 19th year of Emperor Kangxi of the Qing Dynasty (1680), Cunren, Cunyi and Cunli, three brothers of the Zhao family of Yuanshenghao, invented the "Zhuotou", "Quotou", "Quotou" and "Quotou", which means to remove the liquor produced by the first pot and the last pot while steaming wine, and only take the second pot with pure fragrance. Erguotou came from this.Niulanshan Erguotou, the founder of Erguotou. Erguotou, as a representative of Beijing wine, has a history of more than 800 years. When the capital winemakers steamed wine, they went to the first pot of "wine head", abandoned the third pot of "wine tail", "pinched the head and removed the tail to get the middle part", and only took the second pot of expensive wine. Niulanshan erguotou, with a hereditary heritage, was awarded the "national erguotou origin certification" on September 4, 2002.Niulanshan wine is made of high-quality sorghum and wheat, and Daqu made from peas and barley is used as starter. The pure grain is brewed green and natural. From the crushing of raw materials to the filling of finished wine, it has gone through more than ten key processes such as gelatinization, fermentation and distillation, paying close attention to the traditional brewing process. With "Niulanshan" brand as the representative, there are more than 110 kinds of products in four series.Niulanshan wine, produced at the foot of Yanshan Mountain, Chaobai River, contains the connection between heaven and earth. Niulanshan Erguotou national origin certification, for the authentic source of Erguotou, authentic taste can not be duplicated. In accordance with the century-old Chinese craft essence, "cutting off the end", but also bearing the air of Niulanshan "century-old wine cellar", brewing the excellent wine fragrance.