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Chinese alcoholic beverages
Chinese alcoholic beverages seem to precede the earliest stages of Chinese civilization. They include rice and grape wine, beer, and various liquors including ''baijiu'', the most-consumed distilled spirit in the world.
==Name==
"", pinyin: ''Jiǔ'', is the Chinese character referring to any beverage containing appreciable quantities of ethanol. Its Old Chinese pronunciation has been reconstructed as ''
*tsuʔ'',〔Baxter, William & al. "Baxter-Sagart Old Chinese reconstruction", (p. 151 ). 20 February 2011. Accessed 5 November 2013.〕 at which point it was generally applied to drinks made from fermented millet. By the time of the first certain use of distillation during the Jin and Southern Song dynasties, the Middle Chinese pronunciation was ''tsjuw''.〔 It is often translated into English as "wine", which misstates its current usage. In present-day Mandarin, ''jiǔ'' most commonly refers to pure alcohol, hard liquors, and strong rice wine, while wine and beer are distinguished as ''pútáojiǔ'' (, lit. "grape ''jiu''") and ''píjiǔ'' (, "'beer' ''jiu''"), respectively.
Nonetheless, there are many ''cultural'' parallels with the use of wine in European culture. Chinese food employs ''jiǔ'' in its recipes and formal dining in an analogous manner; likewise, there are many parallels in upper-class etiquette and religious observance. It appears prominently in all of the Chinese classics, including the Rites of Zhou and the Record of Rites, and has been a constant theme of Chinese poetry since its origins, all similar to the treatment of wine in Europe.〔Huang (2000), (pp. 149 ff ).〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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