Jiuniang (simplified Chinese: 酒酿; traditional Chinese: 酒釀, also called láozāo (醪糟), jiāngmǐjiǔ (江米酒), or tiánbáijiǔ (甜白酒) in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called Jiuqu (酒麴) containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.
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| - Jiuniang (es)
- Jiuniang (it)
- Jiuniang (en)
- 酒醸 (ja)
- 酒釀 (zh)
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| - 酒醸（チューニャン、拼音: Jĭuniàng、簡体字中国語: 酒酿、繁体字中国語: 酒釀）とは、米から作った中国の発酵食品で、天然甘味料でもある。 (ja)
- 酒釀，又稱醪醩，是一種可以家庭制作的并廣泛流行於中國各地及朝鮮半島的小吃，味道甜，有酒味，在陕西、四川、江浙、北京、云南等地及韓國深受歡迎，其中朝鮮半島的醪糟稱為甘酒。酒酿是用糯米飯加入酒藥（由米和食用真菌製成）發酵而成的。 (zh)
- El jiuniang, también llamado láozāo (醪糟) o jiāngmǐjiǔ (江米酒) es un plato dulce de la cocina china similar a una sopa o pudin hecho de arroz glutinoso fermentado y levadura. Fue desarrollado originalmente como subproducto en la elaboración de mijiu (un tipo de vino de arroz). Aunque el jiuniang es parecido a un vino de arroz sin filtrar por contener un poco de alcohol, también incluye los granos de arroz enteros y a menudo se elabora con flores de olivo oloroso, en cuyo caso recibe el nombre de guihua jiuniang (桂花酒酿). (es)
- Jiuniang (simplified Chinese: 酒酿; traditional Chinese: 酒釀, also called láozāo (醪糟), jiāngmǐjiǔ (江米酒), or tiánbáijiǔ (甜白酒) in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called Jiuqu (酒麴) containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria. (en)
- Lo Jiuniang (酒酿, detto anche láozāo, 醪糟, o jiāngmǐjiǔ, 江米酒) è un dolce della cucina cinese (dalla consistenza di zuppa o di budino), a base di riso glutinoso fermentato e lievito. Nacque come scarto della produzione del . Si tratta di un vino di riso non filtrato, che contiene ancora chicchi di riso interi e spesso viene aromatizzato con fiori di osmanto odoroso, nel qual caso prende il nome di guihua jiuniang (桂花酒酿). È un dolce assai simile al vietnamita Cơm rượu, che normalmente contiene palline fatte col riso glutinoso fermentato. (it)
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| - A bowl of guihua jiuniang (en)
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| - Glutinous rice, fermentation starter (en)
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| - El jiuniang, también llamado láozāo (醪糟) o jiāngmǐjiǔ (江米酒) es un plato dulce de la cocina china similar a una sopa o pudin hecho de arroz glutinoso fermentado y levadura. Fue desarrollado originalmente como subproducto en la elaboración de mijiu (un tipo de vino de arroz). Aunque el jiuniang es parecido a un vino de arroz sin filtrar por contener un poco de alcohol, también incluye los granos de arroz enteros y a menudo se elabora con flores de olivo oloroso, en cuyo caso recibe el nombre de guihua jiuniang (桂花酒酿). El jiuniang se sirve a menudo junto a un pequeño tangyuan sin rellenar durante el , una fiestas china de invierno dedicada a los ancestros. Cuando se sirve de esta forma se le llama jiuniang tangyuan (酒酿汤圆) o, con olivo dulce, guihua jiuniang tangyuan (桂花酒酿汤圆). Todos los tipos de jiuniang se comen típicamente con cuchara. Es muy parecido al plato survietnamita llamado cơm rượu, que suele contener bolas de arroz. También se parece al sikhye coreano y al amazake japonés, si bien estos son menos espesos y se consideran bebidas más que sopas o budines. (es)
- Jiuniang (simplified Chinese: 酒酿; traditional Chinese: 酒釀, also called láozāo (醪糟), jiāngmǐjiǔ (江米酒), or tiánbáijiǔ (甜白酒) in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called Jiuqu (酒麴) containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria. It was first developed as a by-product of mijiu production and generally speaking is partially digested and fermented rice from a young rice wine (or vinegar) ferment. If eaten quickly or held at 10 degrees or less which halts the fermentation, the product can be consumed as Jiuniang. If the temperatures are raised and fermentation continues, Jiuniang will eventually produce rice wine or rice vinegar. Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily. Often jiuniang is translated to rice sauce or even rice wine (due to its alcohol content) by western Chinese retailers. It is often made with sweet osmanthus flowers and the dish is called guihua jiuniang (simplified Chinese: 桂花酒酿; traditional Chinese: 桂花酒釀). (en)
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