A new international spirit research body, backed by China has been founded in London.
The International Research Centre for Spirits (IRCS) based in the British capitol, is part of a drive to develop the profile of Baijiu worldwide.
Another traveler was faced with a tough decision at a train station in China after a security check found her bottle of baijiu.
The woman, like many others in the past, decided to drink the bottle of liquor instead of letting it get thrown away. Then smiling walked past security at the railway station in the Hunan city of Huaihai on Wednesday.
Baijiu is the most popular drink in China, but it remains a well-kept secret in most western nations. Industry officials have advised traders from China to look into changing this, and to expand their customer base into international territories.
The primary concern of the liquor industry in China is how import figures are vastly outnumbering exports. It’s believed that, throughout 2018, China imported around 83 million litres of liquor. That was a climb of some 13% from the previous year. The price tag attached to these imports was almost $1.5 billion, which was almost 25% higher than 2017.
On October the twenty ninth the Zhongshan public service bureau made an announcement that the local police arrested six suspects involved with a fake alcohol operation that amassed RMB17 million in the Guangdong prefecture-level city. According to the Southern Daily, the Zhongshan authorities have been investigating the syndicate since June, along with the Wu Gui Shan sub-bureau assigning a special investigation team to handle the case.
In total forty-seven suspects have been arrested over a sham Moutai and Wuliangye baijiu scam, Thirty staff members from local bars and hotels were also involved. Said Shanghai police.
The hotel and bar workers collected empty baijiu bottles from their customers and passed them on to the other gang members who refilled them with cheap, inferior liquor. If the baijiu the gang had sold had been genuine it is estimated it would have been worth over sixty million yuan or eight point five million U.S. Dollars.
A lawyer has filed a lawsuit accusing the Chinese distiller Kweichow Moutai for what he alleges are false claims against the vintage baijiu he purchased.
Mr Xing is demanding financial compensation after he discovered that two bottles of baijiu he bought contained a base liquor blended with aged spirit. At the time of purchase, he was under the impression that it was a vintage product.
Most people enjoy a nice cuppa, so I have put together the cuppa with a difference, just a few recipes to get you started in exploring this famous brew and make it more exiting just by using your imagination. So here I have brought together two of Chinas favourite sons. Tea and V.I.P Jiu. 8 Baijiu
Many people are surprised to learn that all teas, yellow, white, green, Oolong, black and pu-er are all made from the leaves of the same species of plant. Also there are hundreds of different brands for each category. While there are variety’s of the Camellia Sinensis plant, the weather conditions and the soil contribute in the final tasting of the tea, but the significant differences of tea type is developed in the drying of the leaves.
Teas can be scented with fresh or dried flowers such as jasmine or rose or flavoured with citrus fruits and herbs such as mint. Or simply a drop or two of flavoured essences. Herbal teas are not really a tea but an infusion of dried herbs. While all true teas contain caffeine, herbal teas do not. The history of herbs and spices are far more ancient than that of tea.
These recipes are a guide only, use your own discretion, for example if I use sugar and you don’t take sugar then simply alter to your taste. Also I am using the two mug method of making tea from leaf, place the desired amount of loose tea into one mug, pour over freshly boiled water, let it steep for a minute, strain into the second mug which contains the other ingredients and there you have your brew.
You may at first think it is frivolous to be putting alcohol into batter. But the reason for this is, it does a couple of things, first it dissolves some of the gluten proteins in the flour, stopping the crust from becoming tough.
It also reduces the amount of water that the starch granules can absorb, and it boils off faster than water, so the batter dries out, crisps and browns quickly. The crispness lasts throughout the meal. That is the science behind using alcohol in batter. I don’t know who first discovered this, but let us now enjoy the outcome.
It is eight o-clock on a Sunday evening, you have had a relaxing time just chilling out since your last meal, now you fancy a quick and easy hot drink to settle in front of the television with before your favourite show starts. Here are a few frothy coffee recipes to try. I have named them after Chinese hot springs.
Here is a list of hot toddy recipes to enjoy, some recipes are for one serving while others are to share with company. I have named these hot toddies after Chinese mythological creatures.