As a type of undistilled liquor made from high-quality glutinous rice, bitter wine is a renowned traditional beverage of the Dong ethnic group, known for its unique flavor and long history.

The production method involves steaming glutinous rice until cooked, allowing it to cool, and then mixing it with sweet wine yeast. This mixture is placed in a large jar for fermentation. After fermentation, the mash is filtered out, and the resulting sweet liquor is blended with an equal amount of cooled boiled water before being sealed in the jar. In just half a month, it is ready for consumption. Another variant is “Chongyang Wine”, brewed on the ninth day of the ninth lunar month and typically enjoyed during the New Year celebrations. At that time, the wine has a creamy consistency and a slightly bitter yet sweet taste, earning it the nickname “Tu Maotai”. This beverage is known for its pure and delightful quality, with a harmonious balance of sweetness and acidity, leaving a long-lasting aftertaste. It contains various amino acids and glucose, and is often referred to as “liquid cake”. Its sweetness is subtly accompanied by a hint of bitterness, showcasing the rice aroma of traditional liquor and the sweet fragrance of yellow wine, without the harshness of white spirits or the bitterness of beer. It is suitable for everyone, including those who typically do not drink alcohol, and is a completely natural product, recognized as a genuine "green food." Experts believe that regular consumption of this wine can help balance yin and yang, replenish qi and blood, soothe the internal organs, aid digestion, and promote overall health and skin vitality.

For thousands of years, bitter wine has been the choice beverage for welcoming guests among the Dong people. Every centenarian in Dong villages enjoys bitter wine, and most visitors to Dong territory form a bond with this exquisite drink.

(Translated by Yang Hong)