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簡介
糯米酒又稱為黃酒,以糯米釀製。
香港新界鄉村傳統認為產後婦女飲用糯米酒,可以調理身體。
糯米酒亦可作為平時的飲料
歷史
香港新界的客家村落多由婦女負責釀製糯米酒,釀製的時間多為中秋節後至翌年春季,溫度較高的季節不宜進行。
新界鄉村除以糯米酒作日常飲料、招待客人外,亦認為婦女產後飲用糯米酒或用以烹調雞隻,可調理身體。
以雞為例,村民會把雞切件,然後以薑爆炒至水份收乾,加入黃酒烹煮後便可食用。
通常婦女在產子後的第15天才烹調黃酒飲用,若是剖腹產子的婦女,則需待傷口癒合才可飲用。
據香港新界元朗新田洲頭村的傳統,黃酒糖水為添丁的食品,多數是丁家自己製作,以「糯米粕」為材料,「米粕」即未經打磨的糯米。
圍村有少部份村民會在需要煮糖水時才釀黃酒,例如預計有嬰兒於年尾出生,便在年頭煮酒,因為「米粕」發酵越久,酒會越醇,酒味也較濃,藥效更好。
以「米粕」發酵釀製的黃酒,除可用來煮黃酒糖水外,也會用來煮豬肉、雞,孕婦吃了能具有補身之效;因為需要黃酒煮糖水及做補身食品,所以通常丁家一次過便煮8至10斤黃酒備用。
香港新界元朗新田洲頭村村民有「派門頭」的傳統。在添丁後的第12天早上,丁家會煮黃酒糖水及糯米飯。
首先分一碗糖水用以拜祭新田太公,知會太公添丁,新家族成員需要上族譜。
另外的糖水會聯同用放有半隻鹹蛋的糯米飯,分發給其他村民,稱為「派門頭」,與村民分享其家添丁的喜訊。
食用後,村中有歸還「髒」碗的習俗,意即不須把碗具洗淨,要刻意剩少許糯米飯或粉絲在碗內,然後還給丁家,寓意祝願丁家明年再添丁,村中長輩都忌諱收回乾淨的碗具
製作過程
糯米酒又稱黃酒,其製法亦稱為「扒黃酒」。釀製糯米酒的主要原材料為糯米(分為白糯米、黑糯米和糙糯米,可製出三類不同的黃酒,較常用的為白糯米;以黑糯米製成的黃酒呈紅黑色,其功效較高)、酒餅(一般採用從雜貨店購入的圓形酒餅,製成的黃酒較甜)、米酒和冰糖。糯米酒的釀製方法如下: 首先將糯米混合適量水份,然後蒸熟,待糯米放涼,將其與冰糖、酒餅(每16兩米使用一個酒餅)和米酒一同置入酒埕(從前以毛巾封口待發酵,現改為玻璃密封容器),在釀製時,把米酒加入酒埕,並倒入少量磨碎的冰糖,再每層輪流鋪上經磨碎的酒餅和糯米。待酒埕封口後,在其底墊上膠碟以防濕氣影響發酵過程,將其放置於固定的陰涼處進行發酵,發酵初期,當瓶蓋產生水份,需以毛巾弄乾,以免水份滴入酒埕,令其變酸。 釀製歷時三至四個月後,黃酒便可直接飲用;或可加入食材(如雞、豬腱、竹絲雞、蟹等)烹調
以上资料来源：香港非物质文化遗产资料库
客家娘酒
汉族客家人用糯米酿造的一种黄酒
客家娘酒是汉族客家人用糯米酿造的一种酒，属于黄酒，距今已有一千多年历史。客家娘酒主要原料是糯米，以天然微生物纯酒曲发酵而成，不加酒精和任何添加剂，是纯天然绿色饮品，可以直接饮用，也可与鸡等一起煲。有活气养血、活络通经、补血生血以及润肺之功效。
客家娘酒是客家饮食文化的重要组成部分，是逢年过节办喜事时必不可少的佳品。娘酒以糯米为原料，因酿造和食效都与客家妇女紧密联系，故称为“娘酒”。娘酒以糯米为主要原料，通过发酵、压榨、澄清、窖藏而成。而炙酒是客家娘酒中的最后一道程序，糯米发酵出来的酒经过禾草燃烧高温火炙，味道更加醇厚且有利于保存。
2009年10月16日，连平客家娘酒酿制技艺被广东省人民政府列入广东省第三批省级非物质文化遗产名录。2015年2月，客家娘酒酿制技艺被列入惠州市第六批非物质文化遗产名录。
客家娘酒主要原料是糯米，以天然微生物纯酒曲发酵而成，含有40%以上葡萄糖、丰富的维生素、氨基酸等营养成分，有活气养血、活络通经、补血生血以及润肺之功效。
制作过程
1、首先要将米用水泡透，然后沥干水
2、然后将沥干水的糯米放入大锅里，再放进适量的清水。然后蒸成饭，用客家话说就是“娘饭”，“娘饭”金黄金黄的，粘粘的，闻起来特香。
3、把蒸好的“娘饭”弄出锅，等“娘饭”晾到一定温度时，把事先买好的酒饼（主要起发酵作用）、红曲（主要起调色作用）按一定的比例放入，然后把“娘饭”放入酒缸里发酵，上面盖上盖。再在盖上放些稻草（一般用棉被，具体要视气温而定）等保温材料。
4、十几天之后，“娘饭”便发酵到一定程度，这时倒入自己酿造的米酒再一次发酵（娘饭跟酒的比例可以1：0.5，1:1或1:2，米酒的比例将影响酿酒后期的甜度跟酒劲），再过半个月左右这时一般酿制者可以尝尝味道怎样。如果认为发酵已经恰如其分时，便可用“酒筛”把酒弄进“酒瓮”里。把“酒瓮”用草皮封好，再在“酒瓮”周身涂上稀泥（起保护酒瓮的作用），然后放入火堆中（暗火）煮，一般是要把酒煮沸几次（要事先备些冷酒，防止煮沸酒漏出来）。有些人还加些补药进去煮，当然这个属于个人喜好了。取出来后四邻五舍都可以闻其香。刚做好的酒要端给亲戚、邻居尝新的，恰巧碰到路人，也要请他喝的。
5、最后一道工序就是等“酒瓮”冷却之后放在铺好的红砖上面，弄些稻草灰在瓮脚处。客家娘酒就酿制而成了。
食用方法
产后喝米酒的方法很多，可以将米酒、桂园与蛋花同煮，也可以与红糖水同炖，都能起到良好效果。红糖不仅可收到活血化淤的功用，促使恶露行畅，而且还富含铁和钙，可防止产妇产乳期失血过多，引起贫血。
1、可以直接饮用。
2、将米酒放入快要煮好的汤圆中，愿意吃就多放些，煮个开就可以吃了。
3、先在锅里放些水，等水开后再把鸡蛋打开窝在锅里，快熟后就把米酒放入，也是愿意吃就多放，特别有营养，有补血补气的功能。
4、用米酒炖制肉类能使肉质更加细嫩，易于消化。
营养价值
客家娘酒是客家人的母亲酒，客家娘酒是最古老的酒种。以糯米、黑糯米为原料酿造呈红褐色，甜蜜醇厚、气味芬芳，客家娘酒营养成分丰富含有十八种以上氨基酸，逢年过节、婚嫁喜庆必用客家娘酒，妇女分娩后用客家娘酒炒鸡滋补身体，客家娘酒酒精度低酒性柔和，四季皆宜饮用。
客家米酒不加酒精和任何添加剂，是纯天然绿色饮品。酒精度低，营养价值高，内含17种人体必需的氨基酸，其含量比啤酒高出七八倍。娘酒的营养物质多为低分子的糖类，易为人体消化和吸收，还含有机酸、脂类、微量的高级醇和多种维生素。冬可热饮，夏可冰饮，一年四季老少皆宜，经常适量饮用能舒筋活血，气色红润，延年益寿。
米酒的主要原料是大米或玉米，以天然微生物纯酒曲发酵而成，含有40%以上葡萄糖、丰富的维生素、氨基酸等营养成分，有活气养血、活络通经、补血生血以及润肺之功效。 酿制后口味香甜醇美，营养成分更易于人体吸收，能刺激消化腺的分泌，增进食欲，有助消化。是中老年人，孕产妇和身体虚弱者补气养血之佳品。 我国许多地方都有给坐月子的产妇、大病刚愈者食用米酒的风俗。米酒还有提神解乏、解渴消暑、促进血液循环、润肤的功效。 米酒适宜范围很广，一年四季均可饮用。
产妇坐月子食用米酒有哪些好处呢？（客家话称“坐月子”为“做月子”。）
古代传统医学认为，产妇在生孩子时气血大耗，阳液劳损，喝一些这样的滋养品可以补血行气，促进血脉流通，调养周身气血，避免产后身体气血两虚，出现头晕、乏力、眼花、出虚汗及恶露不下或下之甚少等不适；同时，现代医学也证实，产后喝米酒可以帮助产妇避风寒，既可预防产后关节疼痛等诸多疾患，又能够通经活血，温补脾胃，可促进乳汁分泌。
另外，《本草纲目》称米酒具有止痛去积，暖胃健脾，多唾温心，常饮皮肤润滑有光泽等功能，日本科学家还发现米酒中的一组酶抑制剂有增强记忆的作用。
米酒的其他功效：
1、解冻。一条冻得严严实实的鱼，在前半段淋上些米酒，完全浇没，几分钟后，会发现前半段已经感觉有解冻后黏黏的液体在上面，而后半段还是冻得像棍子。
2、恢复松软。在面包上洒几滴米酒，放到微波炉里转一下（具体时间自己控制），转好以后会发现面包就像新鲜出炉的那样，而且口感很好噢。
3、化淤。用生姜末浸在米酒里，浸泡40分钟后，用生姜末在淤血的地方揉搓，会有辣辣的效果。
4、美容。用合用的乳液混合适量米酒，涂在脸上，可以做面膜用哦。
5、保湿。冬天在白水中加适量米酒饮用，可以保持体内水分
相关典故
客家娘酒为广东、江西、福建客家人特产。自古至今，客家人盛情好客，远近闻名，客来必以家酿酒浪相待。饮酒必到尽兴，欢乐而散。
梅州客家娘酒源于何时？相传一千多年前，中原汉人因避饥荒、战乱，大举南迁。一群妇女徙步越过千山万水，进入宁化，累得再也走不动了，一个个昏睡在深山野岭之中。不知过了多久，一阵清风夹杂着一种特别的香味沁人心间，一位年长妇女慢慢苏醒时，见一位满头银发、红光满面的长者，用竹制的杓子，从容器中舀出清澈透明的液体，递给老妇说：“喝下去吧！”老妇轻轻呷了一口，刚闻醇香浓郁的气味，顿觉心旷神怡，随即疲累全消。老妇按照长者的指点，给每个姐妹嘴里灌了一口，转眼个个醒，精神焕发。望着妇女们惊奇的目光，长者哈哈大笑说：“这是用糖米酿成的娘酒。”接着向大家介绍了酿造方法，之后，扬长而去。这群妇女找到她们先来的家人，就在石壁定居开拓，生息繁衍。后来，石壁成了客家人的祖籍地，客家娘酒也世代相传。
以上资料来源：百度百科
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Hakka Glutinous Rice Wine, Hakka Mother Wine, Confinement Wine, Hakka Yellow Wine
Introduction
Glutinous rice wine, also known as yellow wine, is brewed from glutinous rice.
In the traditional view of villages in the New Territories of Hong Kong, drinking glutinous rice wine can help women to recuperate their bodies after childbirth.
Glutinous rice wine can also be used as an ordinary beverage.
History
In the Hakka villages of the New Territories in Hong Kong, women are mostly responsible for brewing glutinous rice wine. The brewing time is mostly from after the Mid-Autumn Festival to the following spring. It is not suitable to brew in seasons with higher temperatures.
In addition to using glutinous rice wine as a daily beverage and to entertain guests in the villages of the New Territories, it is also believed that women can recuperate their bodies by drinking glutinous rice wine or using it to cook chickens after childbirth.
Taking chicken as an example, villagers will cut the chicken into pieces, stir-fry it with ginger until the water dries up, and then add yellow wine and cook it before eating.
Generally, women start to cook and drink yellow wine on the 15th day after giving birth. For women who have had a cesarean section, they need to wait until the wound heals before drinking.
According to the tradition of Zhou Tou Village, Xintian, Yuen Long, New Territories, Hong Kong, yellow wine sweet soup is a food for celebrating the birth of a baby boy. Most of the time, the family of the new baby makes it themselves, using "glutinous rice lees" as the material. "Rice lees" refer to unpolished glutinous rice.
A small number of villagers in the walled villages will brew yellow wine only when they need to cook sweet soup. For example, if a baby is expected to be born at the end of the year, they will cook the wine at the beginning of the year. Because the longer the "rice lees" are fermented, the more mellow the wine will be, the stronger the wine flavor will be, and the better the medicinal effect will be.
The yellow wine brewed by fermenting "rice lees" can not only be used to cook yellow wine sweet soup, but also to cook pork and chicken. Pregnant women can nourish their bodies by eating it. Because yellow wine is needed to cook sweet soup and make nourishing food, usually the family celebrating the birth of a baby boy will cook 8 to 10 catties of yellow wine at one time for future use.
The villagers of Zhou Tou Village, Xintian, Yuen Long, New Territories, Hong Kong have the tradition of "sending food to neighbors". On the morning of the 12th day after the birth of a baby boy, the family will cook yellow wine sweet soup and glutinous rice.
First, a bowl of sweet soup is divided and used to worship the Taigong of Xintian, to inform Taigong of the birth of a baby boy, and that the new family member needs to be added to the family genealogy.
The other sweet soup will be distributed together with glutinous rice with half a salted egg in it to other villagers, which is called "sending food to neighbors", to share the good news of the birth of a baby boy in the family with the villagers.
After eating, there is a custom in the village of returning the "dirty" bowl, which means that there is no need to wash the bowl clean. A little glutinous rice or vermicelli should be deliberately left in the bowl and then returned to the family of the new baby. This implies the wish that the family will have another baby boy next year. The elders in the village are taboo about receiving a clean bowl.
Production Process
Glutinous rice wine is also known as yellow wine, and its production method is also called "making yellow wine". The main raw materials for brewing glutinous rice wine are glutinous rice (divided into white glutinous rice, black glutinous rice and brown glutinous rice, which can make three different types of yellow wine. White glutinous rice is more commonly used; the yellow wine made from black glutinous rice is red-black in color and has a higher efficacy), wine cakes (usually round wine cakes purchased from grocery stores are used, and the made yellow wine is sweeter), rice wine and rock sugar. The brewing method of glutinous rice wine is as follows: First, mix the glutinous rice with an appropriate amount of water, and then steam it until cooked. After the glutinous rice cools down, put it together with rock sugar, wine cakes (use one wine cake for every 16 taels of rice) and rice wine into a wine jar (in the past, a towel was used to seal the mouth for fermentation, and now it is changed to a glass sealed container). When brewing, add rice wine to the wine jar, pour in a small amount of crushed rock sugar, and then alternately spread the crushed wine cakes and glutinous rice layer by layer. After sealing the wine jar, place a plastic plate under its bottom to prevent moisture from affecting the fermentation process, and place it in a fixed cool place for fermentation. In the early stage of fermentation, when water is generated on the bottle cap, it is necessary to dry it with a towel to prevent the water from dripping into the wine jar and making it sour. After three to four months of brewing, the yellow wine can be directly consumed; or ingredients (such as chicken, pork tendon, black-bone chicken, crab, etc.) can be added for cooking.
The above information sources: Hong Kong Intangible Cultural Heritage Database
Hakka Mother Wine
A kind of yellow wine brewed from glutinous rice by the Hakka people of the Han ethnic group
Hakka mother wine is a kind of wine brewed from glutinous rice by the Hakka people of the Han ethnic group. It belongs to yellow wine and has a history of more than a thousand years . The main raw material of Hakka mother wine is glutinous rice, which is fermented with pure natural microbial wine yeast, without adding alcohol and any additives. It is a pure natural green drink, which can be directly consumed or cooked with chicken, etc. It has the effects of promoting qi and nourishing blood, activating collaterals and dredging meridians, enriching blood and generating blood, and moistening the lungs.
Hakka mother wine is an important part of Hakka food culture and an essential good product for festivals and weddings. Mother wine takes glutinous rice as the raw material. Because both its brewing and its health effects are closely related to Hakka women, it is called "mother wine". Mother wine takes glutinous rice as the main raw material and is made through fermentation, pressing, clarification and cellaring. And roasting wine is the last process of Hakka mother wine. The wine fermented from glutinous rice is roasted at a high temperature by burning straw, making the taste more mellow and beneficial for preservation.
On October 16, 2009, the brewing technique of Lianping Hakka mother wine was included in the third batch of provincial intangible cultural heritage list of Guangdong Province by the People's Government of Guangdong Province. In February 2015, the brewing technique of Hakka mother wine was included in the sixth batch of intangible cultural heritage list of Huizhou City.
The main raw material of Hakka mother wine is glutinous rice, which is fermented with pure natural microbial wine yeast. It contains more than 40% glucose, rich vitamins, amino acids and other nutrients. It has the effects of promoting qi and nourishing blood, activating collaterals and dredging meridians, enriching blood and generating blood, and moistening the lungs.
Production Process
First, soak the rice thoroughly in water, and then drain the water.
Then put the drained glutinous rice into a large pot, and add an appropriate amount of clean water. Then steam it into rice. In Hakka dialect, it is called "mother rice". The "mother rice" is golden yellow, sticky and smells very fragrant.
Take out the steamed "mother rice" from the pot. When the "mother rice" cools down to a certain temperature, put in the pre-purchased wine cakes (which mainly play a role in fermentation) and red yeast (which mainly plays a role in coloring) in a certain proportion. Then put the "mother rice" into a wine jar for fermentation, and cover it with a lid. Then put some straw (usually a quilt, depending on the temperature) and other heat-insulating materials on the lid.
After more than ten days, the "mother rice" will be fermented to a certain extent. At this time, pour in the self-brewed rice wine for another fermentation (the ratio of "mother rice" to wine can be 1:0.5, 1:1 or 1:2. The ratio of rice wine will affect the sweetness and alcohol strength in the later stage of brewing). After about half a month, generally the brewer can taste how it tastes. If it is considered that the fermentation is just right, the wine can be scooped into a "wine urn" with a "wine sieve". Seal the "wine urn" with turf, and then smear some thin mud all over the "wine urn" (to protect the wine urn), and then put it into a fire pile (slow fire) to cook. Generally, the wine needs to be boiled several times (prepare some cold wine in advance to prevent the boiled wine from leaking out). Some people also add some tonics to cook, which of course belongs to personal preference. After taking it out, the neighbors can smell its fragrance. The newly made wine should be served to relatives and neighbors to taste. If you happen to meet a passer-by, you should also invite him to drink it.
The last process is to put the "wine urn" on the laid red bricks after it cools down, and put some straw ash at the foot of the urn. Then the Hakka mother wine is brewed.
Methods of Consumption
There are many ways to drink rice wine after childbirth. You can cook rice wine, longan and egg flowers together, or stew it with brown sugar water, both of which can have good effects. Brown sugar can not only play the role of promoting blood circulation and removing blood stasis, promoting the smooth flow of lochia, but also is rich in iron and calcium, which can prevent the puerpera from excessive blood loss during lactation and cause anemia.
It can be directly consumed.
Put the rice wine into the almost cooked tangyuan (sweet dumplings). Put more if you like, and you can eat it after boiling it.
First, put some water in the pot. After the water boils, crack the eggs into the pot. When they are almost cooked, put in the rice wine. Put more if you like. It is especially nutritious and has the function of enriching blood and replenishing qi.
Stewing meat with rice wine can make the meat more tender and easier to digest.
Nutritional Value
Hakka mother wine is the mother wine of the Hakka people and the oldest type of wine. It is brewed from glutinous rice and black glutinous rice and is reddish-brown in color, sweet, mellow and fragrant. Hakka mother wine is rich in nutrients and contains more than eighteen kinds of amino acids. It is a must for festivals, weddings and celebrations. Women use Hakka mother wine to stir-fry chicken to nourish their bodies after childbirth. Hakka mother wine has a low alcohol content and a mild nature, and it is suitable for drinking in all seasons.
Hakka glutinous rice wine does not add alcohol and any additives, and it is a pure natural green drink. It has a low alcohol content and high nutritional value, and contains 17 kinds of essential amino acids for the human body, and its content is seven or eight times higher than that of beer. The nutrients of mother wine are mostly low-molecular sugars, which are easily digested and absorbed by the human body. It also contains organic acids, lipids, trace amounts of higher alcohols and a variety of vitamins. It can be hot-drunk in winter and cold-drunk in summer. It is suitable for people of all ages throughout the year. Regular and moderate drinking can relax the muscles and activate the blood, make the complexion ruddy, and prolong life.
The main raw material of rice wine is rice or corn, which is fermented with pure natural microbial wine yeast. It contains more than 40% glucose, rich vitamins, amino acids and other nutrients, and has the effects of promoting qi and nourishing blood, activating collaterals and dredging meridians, enriching blood and generating blood, and moistening the lungs. After brewing, the taste is sweet and mellow, and the nutrients are more easily absorbed by the human body. It can stimulate the secretion of digestive glands, increase appetite and help digestion. It is an excellent product for tonifying qi and nourishing blood for the elderly, pregnant women, puerpera and the weak. In many places in China, there is a custom of giving rice wine to puerperae during confinement and people who have just recovered from a serious illness. Rice wine also has the effects of refreshing, relieving fatigue, quenching thirst, relieving heat, promoting blood circulation and moistening the skin. The suitable range of rice wine is very wide, and it can be drunk in all seasons.
What are the benefits of puerperae drinking rice wine during confinement? (In Hakka dialect, "confinement" is called "zuo yue zi".)
According to ancient traditional medicine, when giving birth, women consume a large amount of qi and blood, and their yang fluids are damaged. Drinking some such nourishing products can nourish blood and promote qi, promote the circulation of blood vessels, regulate the qi and blood of the whole body, and avoid the discomfort such as dizziness, fatigue, dim eyesight, profuse sweating and little or no lochia due to the deficiency of qi and blood in the body after childbirth. At the same time, modern medicine has also confirmed that drinking rice wine after childbirth can help puerperae avoid wind and cold, prevent many diseases such as postpartum joint pain, and can also activate collaterals and promote blood circulation, warm and tonify the spleen and stomach, and promote milk secretion.
In addition, Compendium of Materia Medica states that rice wine has the functions of relieving pain and removing accumulation, warming the stomach and invigorating the spleen, increasing saliva secretion and warming the heart. Regular drinking can make the skin smooth and shiny. Japanese scientists have also found that a group of enzyme inhibitors in rice wine have the effect of enhancing memory.
Other effects of rice wine:
Thawing. For a fish that is completely frozen, pour some rice wine on the front half and completely submerge it. After a few minutes, you will find that there is sticky liquid on the front half as it thaws, while the back half is still as hard as a stick.
Restoring softness. Sprinkle a few drops of rice wine on the bread and put it in the microwave (control the specific time yourself). After turning it on, you will find that the bread is just like a freshly baked one, and the taste is very good.
Removing blood stasis. Soak ginger powder in rice wine. After soaking for 40 minutes, rub the ginger powder on the place with blood stasis, and you will feel a spicy effect.
Beauty treatment. Mix an appropriate amount of rice wine with the suitable lotion and apply it on the face, which can be used as a facial mask.
Moisturizing. In winter, add an appropriate amount of rice wine to plain water and drink it, which can keep the body hydrated.
Related Allusions
Hakka mother wine is a specialty of the Hakka people in Guangdong, Jiangxi and Fujian provinces. Since ancient times, the Hakka people have been well-known for their hospitality. When guests come, they will definitely treat them with homemade wine. They will drink until they are fully satisfied and part happily.
When did Meizhou Hakka mother wine originate? It is said that more than a thousand years ago, the Han people in the Central Plains moved southward in large numbers to avoid famine and wars. A group of women walked across thousands of mountains and rivers and entered Ninghua. They were so tired that they couldn't walk any further and fell into a deep sleep in the mountains and forests. I don't know how long it took. A breeze mixed with a special fragrance refreshed their minds. When an elderly woman slowly woke up, she saw an elder with silver hair and a ruddy complexion. He scooped out a clear and transparent liquid from a container with a bamboo ladle and handed it to the old woman, saying, "Drink it!" The old woman took a sip gently. As soon as she smelled the rich and fragrant smell, she immediately felt refreshed and all her fatigue disappeared. According to the elder's instructions, the old woman poured a sip of the liquid into the mouth of each sister. In an instant, they all woke up and were full of energy. Looking at the women's surprised eyes, the elder laughed heartily and said, "This is mother wine brewed from glutinous rice." Then he introduced the brewing method to everyone and left. This group of women found their families who came earlier and settled down, developed and multiplied in Shibi. Later, Shibi became the ancestral hometown of the Hakka people, and Hakka mother wine has been passed down from generation to generation.
The above information sources: Baidu Encyclopedia
