The Mystery of Steam Wine

Abstract

When people talk about China, in addition to the famous scholars that Chinese civilization produced, such as Mencius (Mengzi, 孟子, 372 B.C.E. - 289 B.C.E.), Confucius (Kongzi, 孔子, 551 B.C.E. - 479 B.C.E.), and Lao Tzu (Laozi, 老子, 571 B.C.E. - 471 B.C.E.), food culture is also an essential part. Among these, alcohol, especially steam wine [zhengjiu, 蒸酒], is a crucial part. Steam wine, also known as the steam-made wine [zhengniang jiu, 蒸酿酒], is one of China's long-established alcoholic beverages. Its history can be traced back to the mythical period of China [Zhongguo Shanggu Chuanshuo Shidai, 中国上古传说时代], when the technique of making steamed wine may have already appeared. Steaming wine has an important position in Chinese culture, not only as a way to drink and make good wine but also as an essential element of festivals, weddings, and banquets. However, there are still many unanswered questions about the categorization and birth of steam wine. Curiosity is the first motivation that drives academic research. As a lover of Chinese wines, I also maintain a constant curiosity about this historic beverage. Therefore, in this paper, I aim to analyze the mystery of the classification and the birth of steam wine from an objective and dialectical perspective to compare the different and controversial views and provide an informed background and framework for further research.