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Alcoholic drinks from Guangdong, in the Lingnan area of southern China
Hakka niangjiu is a sweet glutinous-rice wine of the Hakka of southern China. Steamed rice is fermented with a rice-flour starter (jiuqu) for about four days, and in the recipe of Cheng et al. distilled rice spirit is then added and the wine matures for 42 days. It is cooked into dishes for women recovering after childbirth.
| Glutinous rice1000 g | Soaked in water at 20–25 °C for 24 h, then steamed[cheng2026] |
| Jiuqu (Jiu Qu)10 g (1 % of the rice) | A rice-flour starter with a small amount of Chinese herbal medicines[cheng2026] |
| High-proof rice liquor, about 50 % vol300 g | Distilled from low-alcohol rice wine; added after 96 h of saccharification[cheng2026] |
| Red yeast rice (Monascus) and wheat qu | A 2020 study compared Hakka rice wines brewed with and without Monascus, jiuyao and wheat qu; its abstract gives no amounts[zheng2020] |
| Starter | koji/qu/mold-starter (jiuqu, a rice-flour starter) |
Total time across the recorded steps: 47 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
Hakka niangjiu is a sweet glutinous-rice wine of the Hakka of southern China. Steamed rice is fermented with a rice-flour starter (jiuqu) for about four days, and in the recipe of Cheng et al. distilled rice spirit is then added and the wine matures for 42 days. It is cooked into dishes for women recovering after childbirth. Made in 6 steps over 47 days. The longest step, add rice spirit and mature, takes 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 | 42 daysReported[cheng2026] | Add rice spirit and mature |
|---|---|---|
| Temperature | 19–21 °CReported[cheng2026] | Add rice spirit and mature |
| Acidity | pH 4Measured[cheng2026] | Add rice spirit and mature |
Huangjiu is grouped by its starter, which can be rice flour (yaoxiao qu), wheat (mai qu) or red yeast rice (hong qu). Hakka niangjiu uses a rice-flour jiuqu. In the Cheng et al. recipe it is fortified with rice spirit; the high alcohol then strongly inhibited microbial activity, and the wine kept 135.27 g/L total sugar after 42 days.
The wine in the Cheng et al. recipe measured 20.7 % vol alcohol and pH 3.99 after 42 days, and its high alcohol inhibits microbial activity. The wine is cooked into dishes for women after childbirth. On drinking alcohol, CDC says not drinking is the safest option for breastfeeding mothers, though up to one standard drink a day is not known to be harmful to the infant. To be safest, it says, the mother can wait at least 2 hours after a single drink before nursing. Its standard drink is 5 ounces of 12 % wine, and this wine is stronger. It does not address alcohol in cooked dishes.
Every number is labelled with how it is known. How this atlas is made
Cheng et al. write that Hakka huangjiu serves as a food for postnatal recovery and as a cooking wine in parts of Guangdong. Wang et al. 2024 write that Hakka rice wine has been endemic to the Lingnan area for thousands of years.
