The origin of the Yingjia tribute wine

Historical records: During the Yuanfeng period of Emperor Wu of the Han Dynasty, about 106 BC, Emperor Wu Liu Che visited Huoshan Mountain. At that time, the officials and the people came to welcome Emperor Wu. , went out of the city for twenty miles with Feishui fine wine to greet him. The emperor was very happy after drinking it and praised this "Heavenly Fragrance Liquid for Welcome Drinking"! This is why Yingjia tribute wine got its name.

Wuliangye

Brewed in the private workshop of the Yao family in Yibin during the Song Dynasty (960 AD - 1279 AD), "Wuliangye" was brewed from five types of grains: corn, rice, sorghum, glutinous rice and buckwheat. "Yao Zi Xue Qu" is the most mature prototype of Wuliangye. In 1368 AD, the Chen family from Yibin inherited the Yao family's industry and summarized the Chen family's secret recipe, which was called "Miscellaneous Grain Liquor" at the time. It was later renamed "Wuliangye" by Yang Huiquan, a scholar in the late Qing Dynasty

Maotai

The earliest record of the history of winemaking along the Chishui River is Sima Qian's "Historical Records". "Historical Records·Biographies of Southwest Yi" records: In more than 130 BC, Emperor Wu of the Han Dynasty Liu Che drank the famous wine "Goji Sauce" from Yelang (today's northern Guizhou area) and couldn't help but praise it: "It's sweet." Later, there was a history that Emperor Wu of the Han Dynasty sent General Tang Meng to Guizhou to open up a barbarian road, specifically detouring through Renhuai, where Maotai was located. There is a saying: "What is the Han family's wolfberry sauce? It earns Tang Meng's Yi tribe." Maotai was called the Yi tribe in ancient times, and Maotai was called the Yi tribe. Goji sauce, after research, is a wine made from fruits and grains produced in the Chishui River area of ????Renhuai through fermentation

The origin of wine

The history of Chinese wine can be traced back to human beings The ancient period of social development history. "Historical Records of the Yin Dynasty" records that King Zhou "used wine as a pond and hanging meat as a forest" and "for long nights of drinking". In the "Book of Songs", "The rice is harvested in October, so spring wine" and "For this spring wine" The poem "Wine brings spring, brings beauty and longevity", all use different social activities of human beings to show that the rise of Chinese wine has a history of 5,000 years.

According to archaeological evidence, the Neolithic pottery unearthed in modern times contains special wine vessels, which shows that wine making was very popular in China in primitive society. Regarding the origin of wine, there are four different theories according to historical documents.

The theory that heaven made wine

Since ancient times, the ancestors of the Chinese people have said that wine was created by the "Wine Star" in the sky. There is a record about the wine flag constellation in "Book of Jin": "The three-star sun wine flag in the south of the right corner of Xuanyuan is also the flag of the wine official, who is responsible for the banquet and food." Xuanyuan, the name of the star in ancient China, has seventeen stars, ten of which Two are of the Leo constellation. The three-star wine flag is arranged in a "one" shape, with a star in the Liusu constellation next to the twenty-eight constellations in the south. On a clear night, search carefully in the sky according to the star chart. Regulus in Leo and the star in Hydra are very bright and easy to find. The three stars in the wine flag are too small or too far away. It is difficult to identify with the naked eye.

The discovery of the Wine Flag Star was first seen in the book "Zhou Li" and has a history of nearly three thousand years. The integrity of the twenty-eight stars began in the Yin Dynasty and was established in the Zhou Dynasty. It is one of the great discoveries of ancient Chinese astronomy. When astronomical scientific instruments were extremely crude at that time, it was possible to observe these not-so-bright "Wine Flag Stars" among the vast stars, name them and leave various records and legends about the Wine Flag Stars. It cannot but be said to be a miracle.

The Theory of Apes Making Wine

The book "National History Supplement" written by Li Zhao of the Tang Dynasty has a wonderful record of how humans capture clever apes.

Apes are very alert animals. They live in deep mountains and wild forests. They appear and appear erratically and are difficult to catch. After careful observation, people found that apes are "addicted to alcohol". So, people placed sweet and rich wine in the places where apes roamed. The ape came after smelling the aroma, first lingered in front of the wine vat, and then carefully dipped in the wine and sipped it. As time went on, he finally couldn't stand the temptation of the wine, so he started drinking until he was drunk and was caught. This method of capturing apes is not unique to China. People in Southeast Asia and indigenous peoples in Africa also use similar methods to capture apes or gorillas.

Apes are not only addicted to alcohol, but can also "make wine", which is recorded in classics of Chinese history. Li Tiaoyuan, a scholar of the Qing Dynasty, wrote in his writings: "There are many apes in Qiongzhou... I tasted ape wine deep in the rocks. The ape wine was made of rice and flowers. One hundred and six rolls contained about five or six liters." "It has the spiciest taste, but it is extremely rare." It is recorded in a notebook novel from the Qing Dynasty: "There are many apes in the mountains in Pingle and other prefectures in western Guangdong. Those who are good at picking flowers and making wine will find their nests." There are hundreds of them. When you drink them, they are very fragrant and are called ape wine. Coincidentally, as early as the Ming Dynasty, there were records of this kind of ape "making" wine. Li Rihua, a scholar of the Ming Dynasty, also made similar records in his writings: "There are many apes in Huangshan. In spring and summer, they pick flowers and fruits in the stone puddles and brew them into wine. The fragrance overflows and can be smelled hundreds of steps away."

In the past, "Anhui Daily" published an article about the old painter Mr. Cheng Xiaotian who found "monkey wine" in the dangerous peaks and deep valleys of Huangshan Mountain. The records of people from different eras all prove that things similar to "wine" are often found in places where apes live. It can also be inferred that the origin of wine began with fruit fermentation, because it is much easier than grain fermentation.

Wine is a fermented food produced by the decomposition of sugars by a microorganism called yeast. Yeast is an extremely widely distributed fungus. In the vast wilderness, especially in some fruits with high sugar content, this yeast is more likely to multiply and grow. Wild fruits in the mountains and forests are important food for apes.

During the season when fruits are ripe, apes store a large amount of fruits in "stone puddles". The accumulated fruits are fermented by the action of yeast in nature, and a liquid called "wine" by later generations is precipitated in the stone puddles. Therefore, it is logical and reasonable for apes to "create" wine unconsciously.

Yidi’s wine-making theory

There are many records in historical records mentioning that Yidi “made beautiful wine” and “began to make wine mash”.

There is a saying that "Yidi made the wine dial, and Dukang made the wine." Literally speaking, it means that they are making different kinds of wine. "Biao" is a kind of "cheese dregs" made from fermented glutinous rice. It is warm and soft in nature and sweet in taste. It is mostly found in Jiangsu and Zhejiang. In many families today, they still make a fool of themselves. The vinegar residue is white and delicate, and the thick paste can be used as a staple food. The clear juice on it is quite close to wine. "Lin" is another name for sorghum. Dukang's Linjiu refers to the fact that the raw material used in Dukang's wine making is sorghum. From this point of view, Yi Di is the founder of rice wine, and Du Kang may be the founder of sorghum wine.

Another way of saying it is that "the rise of wine originated from the emperor and was established by Yi Di". This means that since the time of the Three Sovereigns and Five Emperors in ancient times, various wine-making methods have been popular among the people. It was Yi Di who summarized these wine-making methods and spread them to later generations.

What era was Yi Di from? Compared with Du Kanglai, the records about Yi Di in ancient books are more consistent. For example, in the middle part of "Shiben", "Lu Shi Chunqiu" and "Warring States Policy", he was believed to be from the time of Xia Yu. So, is Yi Di the "ancestor" of wine making? Views on this theory have been inconsistent since ancient times, and there are even statements that contradict the "Shiben". For example, the eighth grandson of Confucius, Confucius, said that Emperors Yao and Shun were kings who drank a lot. Huangdi, Yao, and Shun were all older than Xia Yu. Yao and Shun, who were older than Xia Yu, were good at drinking wine. Did they drink wine made by Tui Ren? It can be seen that it is not accurate to say that Yi Di, a subordinate of Xia Yu, "began to make wine and mash". In fact, making wine with grain is a very difficult process and process, and it is difficult for one person to complete it alone.

Dukang's theory of making wine

There is another saying that Dukang "has food that he can't finish, so he leaves it empty and mulberry leaves, the mood becomes the flavor, and the fragrance is stored for a long time. It originates from the times and can't help but use strange recipes." "It means that Du Kang placed the uneaten leftovers in the tree hole in the mulberry garden. The leftover rice fermented in the tree hole and the aromatic smell came out. This is how wine is made, and Du Kang is the ancestor of wine making.

The Yuefu poem of Emperor Wu of the Wei Dynasty said: "How can we understand Xia, only Du Kang can explain it". Since then, there seems to be more theories that wine was created by Du Kang.

Dukang did exist in history. Ancient books such as "Shiben", "Lu Shi Chunqiu", "Warring States Policy", "Shuowen Jiezi" and other books have records about Du Kang's department. There is also a detailed description of Du Kang in "Baishui Ti Zhi", which was revised in the 19th year of Qianlong's reign. Baishui League is located at the junction of Nanlu and Kaizhong Plains in northern Shaanxi Plateau. It is named after the white heads on the bottom of a river flowing through Xianzhi. Baishui County is "the territory of ancient Yongzhou, with Peng Opera on weekends and Peng Yamen in spring and autumn." "Emperor Jing of the Han Dynasty established the Liyi Yamen League" and "the Tang Dynasty established Baishui County to govern today", which shows that Baishui Glider has a long history. According to legend, there were "four great sages" here: one was Cangjie, the historian of the Yellow Emperor and the creator of writing, who was born in Yangwu Village of this county; the other was Lei Su, who was named Pengya Earth God after his death, and was good at cutting porcelain during his lifetime; Cai Lun, the inventor of papermaking, one of China's "Four Great Inventions", left a tomb here for some unknown reason. In addition, it is said to be the site of Du Kang, the originator of wine making. A small Tingcheng on the Loess Plateau suddenly has the ruins of four great sages: Cang Ling, Lei Su, Cai Lun, and Du Kang. It can be said to be a "land of outstanding people".

"Dukang, whose courtesy name is Zhongyu, is said to be a native of Kangjiawei and good at making wine." Kangjiawei is a small village that still exists today, seven or eight kilometers west of Sun City. There is a large ditch at the edge of the village, about ten kilometers long, more than 100 meters wide at its widest point, and nearly 100 meters deep at its deepest point. People call it "Dukang ditch". There is a spring at the origin of the ditch, surrounded by green trees and lush vegetation, named "Dukang Spring". The League Chronicle says that "it is said that Du Kang used this water to make wine" and "the villagers say that this water still smells like wine". It is not true that it smells of alcohol, but it is a fact that the water in this spring is sweet and sweet. The clear stream gushes out from the spring, flows along the bottom of the ditch, and finally merges into Baishui River, which people call "Dukang River". The big earth bag next to Du Kangquan is surrounded by bricks. It is said that it is the place where Du Kang's body was buried. The Dukang Temple is on the left side of the tomb. The wall is carved into a chamber to enshrine the statue of Dukang. It is a pity that both the temple and the elephant were destroyed in the "Ten Years Catastrophe". According to the county annals, in the past, villagers would organize "game enjoyment" activities on the 21st of the first lunar month. This day was very lively, with Cuo Xi performing a play and vendors gathering, bustling with people, until sunset, people in Xishan dispersed in excitement. Today, both Dukang's tomb and Dukang temple have been renovated, and a Liangheng has been built on Dukang Spring. The pavilion is hexagonal in shape, with red pillars and tiles, and colorful cornices. The lintel is painted with stories and pictures such as "Dukang is drunk and Liu Ling is drunk" and "Green plums are cooked in wine to discuss heroes". Although Du Kang's birthplace and so on are all "passed down". However, according to the remains of bricks and tiles discovered by archaeologists in this area, there were indeed buildings here during the Shang and Zhou Dynasties. There is also a long history of wine production here. During the Anshi Rebellion, Du Nan, a great poet of the Tang Dynasty, brought his family here to live with his husband Cui Shaofu, and wrote many poems such as "Uncle Baishui's House Happiness". Among the poems are "Today's Drunken String Song", "Sheng Kai" "Sangluojiu" and other records of drinking. Winemaking experts have also conducted tests on Dukang Spring water and believe that the water quality is suitable for winemaking.

In 1976, Baishuijingren established a modern winery near Dukang Spring and named it "Dukang Winery". They used the water from the spring to make wine. The product was named "Dukang Wine" and it has won the National Liquor Award from the Ministry of Light Industry. Damn Bronze Cup Award.

There are also records about the Dukang ruins in "Yiyang Xianzhi", which was revised in the 18th year of Daoguang's reign in the Qing Dynasty, and "Ruzhou Complete Records", which was revised in the 20th year of Daoguang's reign. In the "Water" section of "Yiyang County Chronicle", there is the term "Dushui River", which explains: "It is said that Dukang made wine here." "Ruzhou Chronicles" says that "Dukang is located fifty miles north of the city. It is said that Dukang made wine." "Ruzhou Quan Zhi" also contains: "It is said that the place where Dukang made wine was called "Dukang Cu" and it was "50 miles north of the city". Today, there is still a small village called "Dukang Xianzhuang" here, and people say this is Dukangcu. The original meaning of "prompt" refers to the sound of cracking stones, and the soil in the Dukang Xianzhuang area is formed by the weathering of rocks. Many clear springs gush out from the land and merge into a small river flowing through the neighboring villages. People say that this section of the river is the Dushui River. What is interesting is that in the river near the village, there is a kind of small shrimp about one centimeter long. It is yellow all over and curls up, which is rare elsewhere. In addition, the eggs laid by ducks growing on this stretch of river have reddish yolks. Because the villagers here drink river water, no one suffers from stomach problems. In the territory of Yichuanxian, more than ten kilometers north of Dukang Xianzhuang, there is a spring named "Shanghuang Ancient Spring", which is said to be the spring where Dukang drew water. Today, large-scale Dukang wineries have been established in Yichuan County and Ruyang County respectively, and their products are called Dukang wine. Combined with the products of Yichuan, Ruyang and Baishui, the annual output has reached tens of thousands of tons, which is probably something that Dukang could not have imagined back then.

The allusion of wine

Huan Bo: Because wine can relieve worries and bring joy to people, it is called Huan Bo. This nickname first appeared in "Yi Lin Kan Zhidui" written by Jiao Yanshou in the Han Dynasty. He said, "Wine is the source of joy, it removes worries and brings joy." Since then, many people have used this as an example to compose poems and articles. For example, Yang Wanli in the Song Dynasty wrote in the fourth poem of "Spring Festival Gala with Zhongliang": "If you are poor, you will hire Uncle Huan, and if you are sick, you will dare to pay for it." Also, Yuan Haowen of the Jin Dynasty wrote in the poem "Liu Yuexuan", "Three people meet by chance and meet Uncle Huan again; Uncle Huan belongs to my song, and the toad and rabbit are the moving colors."

What's in the cup: It got its name because when drinking, most people use cups to hold it. It started with Kong Rong's famous saying, "The seats are always full of guests, and the bottles (cups) of wine are never empty." Tao Qian wrote in the poem "Responsible Son", "If destiny is like this, it will be in the cup." Du Fu wrote in the poem "Title of the Play to the King of Hanzhong", "Endure the contents of the cup and read the motto while sleeping."

Jinbo: It is named because the color of the wine is like gold and it floats like waves in the cup. Zhang Yanghao wrote in "Putianle: Boating on Daming Lake" that "the cup is full of gold."

秬鬯: This is a wine brewed from black millet and vanilla in ancient times and used to worship gods. According to the Book of Songs. Daya·Jianghan" records, "第鬯一卣". [Biography]: Black millet. "鬯" is also a herb. It is called "鬯" when it is boiled and combined to become fragrant. "Jian": 鬬鬯, black millet wine, so-called 鬯, fragrant and smooth. The king gave him a summoned tiger and a bottle of wine to sacrifice to his ancestral temple and tell his ancestors.

Bai Chuan: This is the name of a good brewer. According to the record of "Luoyang Jialan Ji·Fayun Temple in the West of the City" of the Northern Wei Dynasty, "Liu Baichuo, a native of Hedong, was good at making wine. During the summer of June, Hexi used poppies to store wine, which was exposed to the sun at noon. After ten days, his wine Not moving, the drink was delicious and intoxicating, and I couldn't wake up after months. In the middle of the story, Mao Hongbin, the governor of Qingzhou, met some thieves on the road and became drunk after drinking wine. People at the time said, 'You are not afraid of using your bow and sword, but you are afraid of falling into the spring wine.'" Therefore, later generations used "Bai Chuan" as the synonym for wine. Su Che wrote in the poem "Ci Yun Zi Zhan's Heavy Snow in the Sickness", "If you diligently write yellow bamboos, you will drink in vain."

Frozen mash: spring wine. It is a wine brewed in the cold winter to be drunk in the spring. According to "Poetry·Binfeng·July", "In October, rice is harvested, so spring wine is used to promote eyebrows and longevity." Biography: Spring wine is also a frozen mash. Zhu Yizhong of the Song Dynasty wrote in the "Jiu Jing" that "holding an urn in a urn to make wine in winter, and making wine in the winter months, makes people hold an urn in a urn and make it quickly but tastes thin." Du Mu wrote in "The Twelve Rhymes to My Brother Nei and Cui Yuanwai of Zhou" that "the rain invades the cold bed, and the plum blossoms cause the frozen mash to pour."

Ewer and wine cup: Originally a vessel for holding wine, it was later used as a synonym for wine. Tao Qian wrote in "Returning Words", "Introduce the cup and wine cup to drink by yourself, and look at the garden to enjoy yourself." . Bai Juyi wrote in the poem "I'm About to Arrive in the Eastern Capital and I'm Ordering Me to Stay Behind", "When a crazy guest comes to the Eastern Capital, let me know first about the wind and the moon."

The contents in the pot: It is named because most of the wine is contained in the pot. Zhang Hu wrote in the poem "Inscribed on Rao Pavilion", "It's just the things in the pot. When you are worried, you pour it yourself." Chunchu is a synonym for high-quality wine. According to the "Selected Works·Zuo Si's "Wei Du Fu"", "the wine in Zhongshan will flow for a thousand days." Zhang Zai wrote in "Poem on Wine", "Winter starts in Zhongshan, and autumn hair is mellow."

Zuo: The original meaning is to pour wine and drink wine, and later it was extended to be a substitute for wine; such as "just drink" and "have a small drink". Li Bai wrote in the poem "Drinking Alone under the Moon", "Flowers and pots of wine, drinking alone has no love"

酤: According to the record of "Poetry·Shang Song·Lie Zu", "It is recorded that Qing Yu , let me think of it." [Biography]: 酤, wine. Liquor: The original meaning is to filter wine to remove the sediment, and was later used as a proxy for fine wine. Li Bai wrote in his poem "Farewell", "I pour a pot of wine when I say goodbye, and I give a whip when I say goodbye." Yang Wanli wrote in the poem "Drinking Wine in Xiao Penglai" that "eating chrysanthemums is the grain and the dew is the wine."

Daigo: specifically refers to fine wine. Bai Juyi wrote in the poem "I will return to Yijue", "I pity my family more for the ripeness of spring, and a jar of wine to welcome me back."

Huang Feng: This refers to the wine given by the emperor, also called palace wine. Su Shi wrote in the poem "Drinking with Ou Yu and Six Other People", "When I know you after a hard battle, I will have white feathers; when I am tired of traveling, I will take pity on me and remember Huang Feng." According to the record in "Shuyan Stories·Wine", "The emperor gave the wine and called it Huangfeng".

Qingzhu: In ancient times, it was called wine used for sacrifices. According to the "Li·Quli" record, "when offering sacrifices to the ancestral temple,...wine is called Qingzuo".

Xijiu: This refers to wine that has been brewed for a long time. According to "Zhou Li Tiangong Jiuzheng", "there are three types of wine, one is Shijiu, the other is Xijiu, and the third is Qingjiu." Jia Gongyan commented: "The wine of the past is the one that has been brewed for a long time, so it is named after the wine of the past, and people who have nothing to do drink it."

Pingjiu: This refers to green and slightly white wine. Cao Zhi wrote in "Qiqi", "There is spring and clear wine, Kangdi's camp." Li Shan's note: 缼, green and slightly white.

Qingzhou engages in, Pingyuan supervises mail: "Qingzhou engages in" is a lingo for fine wine. "Pingyuan Supervisor" is a lingo for bad wine. According to "Shishuoxinyu·Shujie" compiled by Liu Yiqing of the Song Dynasty in the Southern Dynasty, "Huan Gong (Huan Wen) had a master who was good at distinguishing wines. He always ordered people to taste the wine first. Those who were good at it were called 'Qingzhou engaged', and those who were bad were called 'Pingyuan. "Duyou". Qingzhou has Qi County, and Pingyuan has Ge County. "Engage" and "Supervise Post" were originally official names. Su Shi of the Song Dynasty wrote a poem in "Zhang Zhifu sent six pots of wine and wrote a book, but the wine was not enough, and he wrote a small poem asking about it", "How could it be that the six jobs in Qingzhou turned into nothing but a gentleman?"

Qu Sheng, Qu Xiucai: This is the proposed name for the wine. According to Zheng Qi's records in "The Letters of Kaitian", "Ye Fashan, a Taoist priest in the Tang Dynasty, lived in Xuanzhen Temple. More than ten people from the imperial court came to visit, and they were all thinking about drinking. Suddenly there was a young man who looked straight in and called himself Qu. The scholars were all shocked when they spoke. It stood up for a long time, whirling like the wind. When Qu Sheng came back, he struck it with a small sword and dropped it at the foot of the stairs, turning into a bottle filled with wine. Bottle. The guests laughed and drank it, it tasted very good." Later, "Qu Sheng" or "Qu Xiucai" was used as another name for the wine. Qingxue, a layman in the Ming Dynasty, wrote a poem: "Music makes true friends, and I accompany them in front of plain harps." The owner of Beixuan in the Qing Dynasty wrote a poem: "There are mountain monks left in the spring forest, and the scholar is unforgettable in the hotel." Pu Songling also wrote in a section of "Strange Stories from a Chinese Studio - The Eight Kings" that "the frequent occurrence of old songs makes poets have golden orchid friends".

Qu Taoist, Qu Jushi: This is a joking name for wine. In the Song Dynasty, Lu You wrote in the poem "Retreating in Early Summer" that "when the bottle is empty, the Taoist priest is recruited again, and when the bed is empty, a new bamboo lady is hired." Huang Tingjian wrote in "Miscellaneous Poems" No. 5, "Everything will return to the layman, who will always stay in Dahuai Palace for hundreds of years."

Qu He: The original meaning is wine mother. According to "Shang Shu Shuo Ming", "Writing wine and sweet wine, you are the only one with bent tillers". According to the "Book of Rites·Yue Ling", "Nai Ming is the great chief, the rice must be ready, and the tillers must be in season." Later it was also used as a synonym for wine. Du Fu wrote in his poem "Return", "Who can give me a tiller to drink from the old river?" Su Shi wrote in "Ode to the Wonderful Principles of Zhuo Ji" that "curved tillers are poisonous, and they can cause sexual illness".

Spring: In "The Book of Songs·Binfeng·July" there is a poem that says "Rice is harvested in October, so spring wine is used to promote eyebrows and longevity", so people often use "spring" as a synonym for wine. . Du Fu wrote in his poem "Dispelling Moodiness", "When I hear the Taoist clouds and tune the rice spring, I just pour a cup and I get drunk." Su Shi wrote in the poem "Spring Scenery in Dongting", "This year in Dongting Spring, the color of jade is suspiciously not wine."

Maochai: This is originally a derogatory term for inferior wine. Feng Shihua pointed out in "History of Wine: Wine Products" that "evil wine is called Maochai". It is also a special name for Shigu Bojiu. Wu Yu wrote in "Guanlin Poetry", "Dongpo's thoughts are overwhelming, and his ban is urgent day and night." In the "Warning to the World" written by Feng Menglong of the Ming Dynasty, there is a record of "Maochai wine in a glass cup and clusters of beans and plums in a white jade plate".

Fragrant ants, floating ants: aliases for wine. It is named after the aroma of wine and its floating residue like ants. Wei Zhuang wrote in the poem "Winter Chang'an Feelings to Cui Langzhong Er + Rhyme of Guozhou", "I am leisurely recruiting hospitable ants to pour incense, and I am bored to Qionghua and chanting loose salt."

Green ants, green ants: The green foam on the surface of the wine is also used as a synonym for the wine. Bai Juyi wrote in his poem "Drunken Reminiscing with Li Shiyi about Yuanjiu" that "green ants make new fermented wine, and a small red clay stove". Xie Tiao wrote in "I was sick in the county and reported to Shen Shangshu" that "Jia Li can be recommended, but Green Ant can only hold it." Wu Wenying wrote in "Driving Snow", "The beautiful ants are beautiful, half hooked with embroidery foil."

Tianlu: This is another name for wine. The saying comes from the "Book of Han·Shi Huo Zhi", "Wine drinkers are the beauty of the emperor. This is why the emperor supports the world, enjoys sacrifices and prays for blessings, and supports the weak and cures the sick." According to legend, at the end of the Sui Dynasty, Wang Shichong once said to his ministers, "Wine can help harmonize the spirit, so it is appropriate to be granted the title of Tianlu Doctor." Therefore, wine is also called "Tianlu Doctor".

Pepper pulp: that is, pepper wine, which is wine made from peppers. Because wine is also called pulp, pepper wine is called pepper pulp. "Chu Ci." "Jiu Ge·Donghuang Taiyi" writes, "Ocean wine and pepper paste are laid out." Li Jia** wrote in the poem "I heard people in the south of the Yangtze River compete with gods at night", "The rain has passed and the wind has cleared the island of Zhug Province, and the pepper pulp is drunk to welcome the gods back." Pulp originally referred to light wine, and later it was also used as a synonym for wine. According to "Zhou Rites." It is recorded in "Tianguan, Pujiren" that "the six drinks of the master of medicine are: water, pulp, sweet wine, cold, medicine, and wine. When you enter the encounter, you will regain Uncle Huan; Uncle Huan belongs to me, and the songs are mine, and the toads and rabbits are moving. color".

The thing that forgets sorrow: Because wine can make people forget their sorrow, it was named after this meaning.

In the seventh poem of "Drinking" by Tao Qian of the Jin Dynasty, there is such a title, "I forget about my worries, and I leave behind my worldly feelings when I am far away; although I still drink a glass of wine, the cup pours out when the pot is empty."

Broomstick for broomsticks and hooks for fishing poems: Su Shi, a great writer in the Song Dynasty, wrote in the poem "Spring in the Dongting", "It is necessary to establish a name, and there is no need to ask for a promotion. The hook for fishing poems should be called, and it is also called a fishing hook." Broomstick." Because wine can eliminate sorrow, evoke poetry and inspire people, Su Shi called it this. Later, "broomstick" and "fishing hook" were used as synonyms for wine. Qiao Ji of the Yuan Dynasty also wrote in "The Story of Money", "In this broom, I fish for poems."

Crazy drug: It is named because alcohol can mess up the sexual nature and can make people crazy and let go of their inhibitions after drinking. Fang Xuanling of the Tang Dynasty recorded this in the "Book of Jin Pei Kai Biography", "Sun Jishu, the captain of Changshui School, had a feast with Chong (Shi Chong), and was overly arrogant, and Chong wanted to avoid it. Kai heard about it, and said that Chong said "Isn't it a good idea to drink people's crazy medicine at the same time and ask them to be polite?" Li Qunyu of the Tang Dynasty also wrote a verse involving wine in the poem "Song of Songs and Sending Wine": "The spring breeze is falling in the honest country, and the plum blossoms are falling, and it is necessary to seek mad medicine to relieve sorrow."

Wine Soldier: So named because wine can relieve worries, just like soldiers can defeat the enemy. The "Southern History·Chen Qingzhi Biography" written by Li Yanshou in the Tang Dynasty has this title in the appendix "Chen Xuan and Brother Zixiu Shu", "There is a saying in the Jiang Consultation, 'Wine is like a soldier. A soldier can be used for a thousand days, but not for one. "You can go a thousand days without being prepared; you can go a thousand days without drinking wine, but you can't drink it without getting drunk." Zhang Yanqian of the Tang Dynasty also wrote this poem in the eighth poem of "Untitled": "The memories of farewell are long and the years are long, and the drunken soldiers are invincible and the enemy is sad."

Prajna soup: This is the monk’s lingo for wine. Buddhism prohibits monks from drinking, but some monks drink secretly. They are called this because they avoid taboos. Su Shi recorded in "Dongpo Zhilin·Dao Shi" that "the monk called wine Prajna Soup". Dou Ge also recorded in "Wine Book: Foreign Land No. 9" that "the country of Tianzhu calls wine a crisp, and today the northern monk Duoyun Prajna Decoction uses thin words to avoid legal prohibitions, which is not from the canon of interpretation". Mr. Zhao Puchu, chairman of the Buddhist Association of China, wrote the inscription "Fragrant Prajna Soup" on Gansu Huangtai Wine, which shows its meaning.

Qingsheng and Zhuoxian: In the late Eastern Han Dynasty, Cao Cao took charge and ordered a ban on alcohol. In the "Taiping Yulan" written by Li Fang and others during the Northern Song Dynasty, quoted from "Wei Lue", there is such a record: "When Taizu (Cao Cao) banned alcohol, people drank it secretly, so it was difficult to talk about wine. Liquor was regarded as a wise man, and clear wine was regarded as a wise man." saint". Chen Shou of the Jin Dynasty also had such a record in "Three Kingdoms: Biography of Xu Miao", "Liquor was banned in Shike, but Miao drank privately. As for being drunk, Zhao Da, the school official, asked about Cao Cao's affairs, and Miao said, 'Zhongshengren'... The general who crossed the Liao Dynasty Xianyu Fujin said, "In ordinary times, drunkards call those with clear wine a saint, and those with turbid wine, a wise man." Therefore, later generations called white wine or muddy wine "sage" and clear wine "sage". Ji Shi of the Tang Dynasty wrote a poem in "The Work of Ba Xiang Zuo": "Avoiding the virtuous at the beginning, I quit the prime minister, I enjoy the saints and hold the cup". Lu You of the Song Dynasty wrote in his poem "Tracing the Stream" that "I leisurely carry the wine of pure saints and turbid saints, and try again to face the south and the north wind at dusk".

Reference: Baidu knows