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Alcoholic drinks from Hakka areas of Fujian, Guangdong
Hakka niangjiu is a glutinous-rice wine brewed in Hakka homes and workshops of southern China. Steamed rice is fermented with a rice-flour starter (jiuyao or jiuqu), often with red yeast rice and wheat qu, then left to mature for weeks; some makers add distilled rice spirit. It is cooked into dishes for women recovering after childbirth. Made in 6 steps over 28 days – 50 days. The longest step, add rice spirit and mature, takes 23–42 days (Cheng L. et al. 2026) and runs at 19–21 °C (Cheng L. et al. 2026). Rhizopus and Saccharomyces and Saccharomycopsis, Pediococcus, Weissella and Limosilactobacillus do most of the fermenting.
| Main step | 23–42 daysMeasured[cheng2026][zheng2020] | Add rice spirit and mature |
|---|---|---|
| Temperature | 19–21 °CMeasured[cheng2026] | Add rice spirit and mature |
| 200 g | Glutinous rice[zheng2020] |
| 10 g | Hongqu (red yeast rice)[zheng2020] |
| 10 g | Wheat qu (maiqu)[zheng2020] |
| 5 g | Jiuyao (rice-flour wine starter)[zheng2020] |
| Starter | koji/qu/mold-starter (jiuyao or jiuqu, often with hongqu and wheat qu) |
Total time across the recorded steps: 28 days – 50 days
What changes: The glutinous rice soaks in water for a day
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shaoxing wine is brewed with wheat qu and a yeast mother and fermented dry. Hakka niangjiu is started with a rice-flour starter, often with red yeast rice, stays very sweet, and in some recipes is fortified with rice spirit during maturation.
Heating the pressed wine to 90 °C for 20 minutes kills yeast and bacteria before it is jarred. The fortified Meizhou wine measured 20.7 % vol alcohol after maturing.
Every number is labelled with how it is known. How this atlas is made
Hakka huangjiu serves as a food for postnatal recovery and as a cooking wine in parts of Guangdong. Chinese Wikipedia lists 客家娘酒 (also called 宁化酒酿) among Chinese rice wines by name only.
