Baijiu the Chinese liquor blog: Topics include baijiu brands, taste, culture and news, as well as articles about China in general.
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.
Read moreTea Infused Recipes With V.I.P Jiu 8: Baijiu Alcohol
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.
Read moreCooking Batter In Alcohol! Ever Tried Baijiu? It Really Works…
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.
Read moreMake Frothy Coffee Step By Step With V.I.P Jiu 8 Baijiu
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.
Read moreTraditional Easy Hot Toddy Recipes Made With V.I.P Jiu 8 Baijiu
Friday evening has arrived at last, it’s been a hard stressful week. Now all you want to do is kick off your shoes, relax, with a nice chilled drink.
You can’t be bothered making cocktails, but you do want a flavoursome drink. What better than clear flavoured water. There is a great range on the market for you to use your imagination with, but for now I will give you a few starters. Use any glass you are happy with.
So here we will explore them, I will leave it up to you to decide if you want to use still water or sparkling water, or if you wish garnish, but keep it clear and simple. As clear as the air in the mountains, after which I have named these drinks.
Read moreClear and Simple Mixed Alcoholic Drinks With V.I.P Jiu 8 Baijiu
You are having a friendly get together, the catering has been sorted. Now you want a centrepiece to show off your creativity, something eye catching for when your guests arrive. You can do no better than a good punchbowl filled with a colourful punch.
Remember, what you are creating is just a huge cocktail, stirred not shaken. So do not be daunted, think of your favourite cocktail and up size. Let your imagination go with the flow. Do not put ice cubes in with the punch, have a well stocked ice bucket next to the punch bowl so individuals can add ice to their preference.
Keep all ingredients in refrigerator until the last moment, so the punch will be nicely chilled. As the average punch bowl holds 30 x 5 fluid ounce servings, it therefore holds 1 imperial gallon. I have kept this in mind while creating these punches. So I have used the names of the Qing and Ming rulers for the punch creations, starting with the Qing dynasty.
“Fit for an Emperor, part one the Qing”
Read moreBaijiu Party Punch Recipes: In Honour Of China’s Qing Emperors
It is Saturday night and you are having a couple of friends around for drinks. You want to relax, but also show of your skills, so instead of making individual cocktails, make the immortals jug. I have put together eight different combinations, which are guaranteed to get the evening off to a good start. First you will need a 1 litre glass jug and a long spoon for stirring, a measuring jug, serving glasses and of course the ingredients.
Read moreV.I.P Jiu 8 Baijiu Cocktails Jug: The Eight Immortals (Ba Xian)
If you haven’t accessed https://www.baijiuwiki.com/ yet, then have a look.
To someone who might not know that much about Baijiu, this is not a bad place to start. There are links to several sources of information such as:
The site also gives a very interesting list of unique links to the various ‘aromas’ of Baijiu too, such as:
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