Return of the old taste of Jiading
By Liu Jingxian and Shen Li |
July 30, 2012, Monday
|
Print Edition
Print Edition
JIADING "Tulip Wine" has returned to residents' tables as the once-famous local produce made from the rice and other medical herbs including turmeric root-tuber are now available at local restaurants and supermarkets.
The sales volume appeared quite good and the wine is especially enjoyed by old Jiading natives.
The sales manager of Shanghai Daoxiang Wine Co said the production of Tulip Wine was restored in 2007 after an absence of more than 10 years.
According to the "Historic Records of Nanxiang Town," during the rule of Emperor Jiaqing (1796-1820) of the Qing Dynasty (1644-1914), Tulip Wine used to be brewed by Nanxiang's Shiyoucheng Brewery with 21 sorts of medical herbs including turmeric root-tuber, costus root, angelica and eucommia ulmoides.
The traditional process was complicated, labor intensive and required a variety of herbs, which made the cost very high. In 1996, all these factors caused a pause in the wine's production.
However, the brewing technology was never lost and its inheritor Jin Huiguo never stopped studying new technology and waited patiently for the revival of this liquor.
In 2003, Jiading District got the approval from the State Administration for Industry and Commerce for the registered brand of "Crane" for Tulip Wine. Shanghai Daoxiang Wine Co was set up and the production of Tulip Wine was restored in 2007.
Jin said the most difficult problem was how to inherit the traditional recipe of the wine passed down from generation to generation and at the same time try to avoid the high cost in production. Besides, the old Tulip Wine had a strong smell of medical herbs, which is unwelcome among the new generations.
To overcome these difficulties, Jin led a group of apprentices to analyze the old recipe and asked advice from the brewery experts, then he decided to optimize its recipe to produce a modern and tasty wine. Finally, the new technology was introduced and a new taste of the Tulip Wine was invented.
At Jin's office, the fragrance spreads from nearly 20 different wines, ranging from the original wine with ceramic bottle to "dry" yellow wine suitable for diabetes patients.
"Although the package and the taste of our Tulip Wine have somewhat changed, the basic recipe and process have remained same. The wines are still brewed by hand, never blended with water, and without any additives," Jin said.
The sales volume appeared quite good and the wine is especially enjoyed by old Jiading natives.
The sales manager of Shanghai Daoxiang Wine Co said the production of Tulip Wine was restored in 2007 after an absence of more than 10 years.
According to the "Historic Records of Nanxiang Town," during the rule of Emperor Jiaqing (1796-1820) of the Qing Dynasty (1644-1914), Tulip Wine used to be brewed by Nanxiang's Shiyoucheng Brewery with 21 sorts of medical herbs including turmeric root-tuber, costus root, angelica and eucommia ulmoides.
The traditional process was complicated, labor intensive and required a variety of herbs, which made the cost very high. In 1996, all these factors caused a pause in the wine's production.
However, the brewing technology was never lost and its inheritor Jin Huiguo never stopped studying new technology and waited patiently for the revival of this liquor.
In 2003, Jiading District got the approval from the State Administration for Industry and Commerce for the registered brand of "Crane" for Tulip Wine. Shanghai Daoxiang Wine Co was set up and the production of Tulip Wine was restored in 2007.
Jin said the most difficult problem was how to inherit the traditional recipe of the wine passed down from generation to generation and at the same time try to avoid the high cost in production. Besides, the old Tulip Wine had a strong smell of medical herbs, which is unwelcome among the new generations.
To overcome these difficulties, Jin led a group of apprentices to analyze the old recipe and asked advice from the brewery experts, then he decided to optimize its recipe to produce a modern and tasty wine. Finally, the new technology was introduced and a new taste of the Tulip Wine was invented.
At Jin's office, the fragrance spreads from nearly 20 different wines, ranging from the original wine with ceramic bottle to "dry" yellow wine suitable for diabetes patients.
"Although the package and the taste of our Tulip Wine have somewhat changed, the basic recipe and process have remained same. The wines are still brewed by hand, never blended with water, and without any additives," Jin said.
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