酒釀JiuNiang, in a separate category, is from limited fermentation with 1-2% alcohol, in other words, alcohol-flavored rice. This is a popular winter-time snack, either by itself or served with beaten eggs and/or dumplings. Prolonged fermentation does increase its alcohol content; although for true wine-making, it must be done in a winery.
|酒釀, a snack food that appeared in Taiwan in ca 1949 or soon after|
The quality of Saohsing was much improved in 1955 when those refugees evacuated from DaChen (大陳) well-versed in Saohsing-making were invited to participate in its production. As a result, this wine became the bestseller in Taiwan. The quality was further improved in 1965 by using 5-year old stock as the base for more blending, and the wine became the mainstay served at national banquets, official functions, and of course private celebratory parties.
Lesser quality Saohsing is also used in cooking. The most popular is the chilled appetizer, drunken chicken (醉雞).
|埔里酒廠 wine storage cellar|