The ancients worshipped liquor as “heavenly nectar” and “king of medications.” Or in modern languages, the liquor fermentation technique was the same as a cooking technique, extended the digestion process of the human body, expanded the category of food available for choice, optimized the nutrition elements that help absorption and utilization by the human body, and enabled human organs, including digestive organs, to evolve to be healthier and more efficient. This chapter will focus on the stories of our ancestors in the drainage areas of the Yellow River and the Yangtze River, including actively learning about mold and yeast; fully processing and using carbohydrates such as paddy, broomcorn millet, and millet; and gradually grasping and improving the liquor making techniques, as well as highlights derived from liquor making in the human history.
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