Unfortunately, the very nature of drinking Bajiu is partly to blame for why many first-time Western drinkers quickly grow to hate it. Following a toast, the glass can be turned upside down or tilted forward to display that one has consumed the entire glass, and thus give face to your friend, partner or host (for more rules on toasting click HERE). After a toast the Baijiu is usually consumed in one gulp, though exceptions are sometimes made, usually out of respect, for those not accustomed to Baijiu’s potency. When toasting, the Baijiu glass of is gripped with both hands, with either one hand on either side, or with one hand/finger on the bottom of the glass. Baijiu is served in shot sized glasses and used during toasts to show respect and build relationships. In China today Baijiu is drunk almost exclusively at meals, as alcohol is a very important part of Chinese dining culture. This new and much cheaper form of alcohol (compared to that favored by the Chinese elite) quickly spread throughout China, and was manufactured primarily with sorghum (meaning that “Rice Wine” is not a particularly accurate description), though rice and certain types of wheat were used as well. Baijiu (or something close to it) first appeared sometime during the Song dynasty (960–1270) or Yuan dynasty (1271–1368), when foreign distillation techniques were first introduced into China. Considered to be a luxury in ancient China, it was used by the political and religious elite to commune with the spirit world, as a part of various rites, during important state banquets, and as a prestigious gift. Alcohol is said to have appeared in China as early as 5,800 – 7,000 B.C., and later took on a revered role in Chinese society. Therefore, in this short article I will explain a few Baijiu basics and attempt to help Westerners understand this elusive liquor, as well as make a case for why Westerners should take up drinking, or at least be open to sampling, Chinese Baijiu.īefore the birth of the Baijiu we know today, alcohol had already been present in China for thousands of years. However, despite its perceived unpleasantness, drinking Chinese Baijiu, and alcohol in general, is an extremely important part of doing business in China.
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Sometimes called “rice wine” in English, Baijiu has developed a bad reputation among Western expatriates and business people due to its high potency and strong unfamiliar taste. Chinese Baijiu (bái jiǔ, 白酒), pronounced BUY JEE-OH, is the national drink of China, though it remains rather misunderstood by Westerners.