Side-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Dongniang jiu is a sweet, low-alcohol glutinous rice wine that Suzhou drinks at the winter solstice. Brewers start with Taihu glutinous rice in October, soak, steam and ferment it with a starter, feed in more rice, press it and add sugared osmanthus. It is sold live and still fizzing for only about ten days in December.
A short entry: the sources we found record only what is said here about Dongniang jiu itself.
Short entryAlcoholic drinks2 months
Recipe
No fixed amounts recordedNo source gives amounts; one Suzhou shop sold about 75 tonnes of loose dongniang jiu in 2025.
Taihu glutinous rice
sugared osmanthus flowers
Starter
rice wine starter (qu); the exact type is not given
Total time across the recorded steps: 2 months
Start
Drag the bar or press Play
What changes:Soaked glutinous rice is steamed, then showered with water to cool
Step 1 of 5
Soak and steam the glutinous rice, then cool it under water
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Moulds
Yeasts
The steps named by the brewers are soaking, steaming and showering the rice with water (淋饭). Output: cooled steamed rice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Dongniang jiu is a sweet, low-alcohol glutinous rice wine that Suzhou drinks at the winter solstice. Brewers start with Taihu glutinous rice in October, soak, steam and ferment it with a starter, feed in more rice, press it and add sugared osmanthus. It is sold live and still fizzing for only about ten days in December. Made in 5 steps over 2 months. The longest step, feed in more rice and ferment, takes 2 months (The Paper (澎湃新闻 2021). Moulds and yeasts of a Chinese rice-wine starter does most of the fermenting.