lundi 2 septembre 2013

China drinks

China drinks


ATTENTION, the water is not drinkable in China. Keep your tablets Micropur or Hydrochlonazone for possible treks , because you can easily buy small bottles of mineral water. In addition , hotels always provide you with a thermos of boiled water, kai shui (pronounced " Quaille choueille ") in the rooms. The Chinese rarely drink plain water , but many enjoy a cup of hot water.


The Chinese drink par excellence. The Chinese drink mostly green tea ( Lucha ) . Lighter than black tea and deemed more healthy, it is not fermented but simply dehydrated (80 % water in the sheet) , and then roasted . Some great wines are maojian (Hunan and Guizhou ), the biluochun (Suzhou ), the longjing (Hangzhou) and maofeng ( Huangshan Mountain ) . Regarding the black tea (fermented) locally called red tea ( hong cha) , its flavor is more pronounced and more responsible in caffeine , hence its success with Westerners. You 'll often collapsed into cake or brick . There is also an intermediate range of semi- fermented tea ( oolong cha) , which is a good representative Guangyin tea. Finally , we must mention the many flavored teas (chrysanthemum , osmanthus and jasmine tea ) , the rarest teas like white tea ( very young green tea leaves covered with fuzz still in bud ) , or tea yellow master whose jealously guard the recipe.


Beer pijiu (pronounced " Pitio - or ") is also a particularly affectionate drink by the Chinese. Extremely cheap beer comes in hundreds of brands including the famous Qingdao (or Tsingao ) , imported by German brewers in the late nineteenth century in Shandong (former concession ) or liquan popular throughout the South . Generally low in alcohol , beer comes in glass bottles ( large or small) or cans (often the prerogative of imported beers). Recently, we also note the appearance of draft beer ( Zhapi ) very fashionable bars in Beijing or Shanghai.

The wine 

Wine hongputaojiu (pronounced " or - tio Ronge poutao ") is not part of traditional Chinese culture, which prefers hard liquor ( jiu ) . Thus , very often, local productions disappoint palates . Evoking a more sweet wine fortified wine ( port type), the Chinese red wine remains a separate product . But over the past fifteen years, China has made considerable progress. If the best wines often come from collaborations with the West are beginning to find some small local wines quite honest. As for imported wines , they are increasingly present in some chic restaurants and westernized . Their prices vary according to their origin : a wine from Australia or Chile is cheaper than French wine.


Buffs spirits ( jiu ) , the Chinese do not hesitate to close a good tuck , emptying a full bottle of eau-de -vie any . Among the best liquor, Maotai ( 53 ° ) of all banquets. In the region of Maotai, we also manufactures the Xishui , very fragrant and sorghum , and wine Dongjiu blend of sorghum, wheat and Chinese herbal medicines . Also include the Daqu (55 ° ) of Guangxi , famous alcohol sorghum and Wuliangye Sichuan alcohol five cereals ( millet , sorghum, rice, maize and non- edible grass that grows in rice fields) . If you enjoy moderately hard liquor rather try the rice wine , the glutinous rice wine ( nuomijiu ) . Most are eaten slightly heated.


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