 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Jiuniang" – news ·newspapers ·books ·scholar ·JSTOR(June 2014) (Learn how and when to remove this message) |
 A bowl ofguihua jiuniang | |
| Type | Rice pudding |
|---|---|
| Place of origin | China |
| Region or state | East Asia |
| Main ingredients | Glutinous rice,fermentation starter (yeast andAspergillus oryzae) |
| Jiuniang | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 酒釀 | ||||||||||||||
| Simplified Chinese | 酒酿 | ||||||||||||||
| Literal meaning | wine brew | ||||||||||||||
| |||||||||||||||
| Alternative Chinese name | |||||||||||||||
| Chinese | 醪糟 | ||||||||||||||
| Literal meaning | alcohol with dregs | ||||||||||||||
| |||||||||||||||
| Glutinous rice wine | |||||||||||||||
| Chinese | 江米酒 | ||||||||||||||
| |||||||||||||||
| Name inYunnan | |||||||||||||||
| Chinese | 甜白酒 | ||||||||||||||
| Literal meaning | sweet white wine | ||||||||||||||
| |||||||||||||||
Jiuniang is a sweet, soup- orpudding-like dish inChinese cuisine. It is also known assweet wine orsweet rice wine.[1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermentingglutinous rice with astarter calledjiuqu containingRhizopus oryzae orAspergillus oryzae and oftenyeast and bacteria.
It was first developed as aby-product ofmijiu production and generally speaking is partially digested rice from a young rice wine (orvinegar) ferment. If eaten quickly or held at 10 degrees or less, which halts the fermentation, the product can be consumed asjiuniang. If the temperatures are raised and fermentation continues,jiuniang will eventually produce rice wine or rice vinegar.Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily.[2]
Jiuniang is often made withsweet osmanthus flowers in a dish is calledguihua jiuniang (simplified Chinese:桂花酒酿;traditional Chinese:桂花酒釀). It is also often served together with small unfilledtangyuan during theDongzhi Festival, a Chinese winter holiday dedicated to the ancestors. All forms ofjiuniang are typically eaten with a spoon.
An almost identical food product is made in Southeast Asia. In the Philippines it is calledbinubudan, in Thailand it is calledkhao mak, and in Malaysia and Indonesia it is calledtapai. In Indonesia it most popularly made with purple/black glutinous rice and calledtapai ketan.
It is also similar to the southern Vietnamese dishcơm rượu, which usually contains balls of rice. It is also similar to Koreansikhye and Japaneseamazake, although these are thin in texture and considered drinks rather than soups or puddings.
 | This article related to Chinese cuisine is astub. You can help Wikipedia byexpanding it. |
