Fermented wine, also known as mash, is the remaining by-product of glutinous rice wine. In ancient times, Du Fu, a poet in the Tang Dynasty, lamented the suffering of drinking fermented grains. Modern people use fermented grains not only as dessert, but also as cooking seasoning.

Modern medicine has found that fermented grains can improve blood circulation, enhance immunity, promote appetite, breast enlargement, lactation and beauty, which is of great benefit to human body.

When you go to a restaurant for dinner, you often get an egg made of wine, that is, you boil an egg in wine. In Jiangsu and Zhejiang provinces, fermented glutinous rice, sweet-scented osmanthus and small glutinous rice balls are cooked together to make a fermented glutinous rice garden. The wine sold in the supermarket is added with longan, red dates or medlar. Lycium barbarum nourishes liver and kidney, improves eyesight and moistens lung.