| |
|
 |
| The Ming Dynasty (1368-1644) is an important period in Chinese history of liquor-making. In the early part of Ming Dynasty, the steady politics accelerated the development of agriculture. The relaxed economic politics promoted the prosperity of commodity economy. In the latter part of Ming Dynasty, the seeds of capitalism provided the development of liquor-making with necessary conditions. The advancement of distilling technol-ogy and extension of comprehensive utilization technology of liquor-making further pushed forw-ard the development of liquor trade in the country. No matter in the palace or in the popular, drinking was in fashion. Market towns and rural inns emerged in large numbers.
During the reign of Yongle (1403-1424), Guizhou province was established. Guiyang and Zunyi became developing commercial centers. The technology of steamed cooking, accumulating and fermentating of MouTai was the first to be formed. Gradually perfect distilling technology laid a solid foundation for advancement of technology of Moutai liquor-making.
In “Tian Gong Kai Wu” by Song Yingxing and “Complete Works of Agriculture” by Xu Qiguang the ancient technologies of liquor-making were collected and studied.
“Liquor Politics” by Yuan Hongdao summarized the custom, regulation and ceremony of liquor, was the most typical work on liquor culture. |
 |
|
|
|
| |
