. . "10058176"^^ . . . . . "2665"^^ . . . . . . "Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is q\u016B. In the modern day, the city of Xi'an is known particularly for its choujiu."@en . . "Le choujiu (chinois : \u7A20\u9152 ; pinyin : ch\u00F3uji\u01D4) est un type de (zh) (chinois simplifi\u00E9 : \u6D4A\u9152 ; chinois traditionnel : \u6FC1\u9152 ; pinyin : zhu\u00F3ji\u01D4 ; litt. \u00AB vin trouble \u00BB). C'est une bi\u00E8re traditionnelle chinoise \u00E9labor\u00E9e \u00E0 partir de la fermentation de riz gluant. C'est l'une des deux principales vari\u00E9t\u00E9s de boissons obtenues \u00E0 partir de c\u00E9r\u00E9ales ferment\u00E9es, avec le hu\u00E1ngji\u01D4. Sans doute tr\u00E8s ancien, cet alcool de riz est d\u00E9j\u00E0 mentionn\u00E9 sous la dynastie Tang par le po\u00E8te Li Bai (VIIIe si\u00E8cle) ; on le nommait alors l\u00E1ol\u01D0 (\u91AA\u91B4 ou y\u00F9ji\u0101ng (\u7389\u6D46). Il a une apparence laiteuse. La ville de Xi'an est r\u00E9put\u00E9e pour cette boisson alcoolis\u00E9e qui est l'\u00E9quivalent du sak\u00E9 doburoku (\u3069\u3076\u308D\u304F / \u6FC1\u9152, (traduction du chinois zhuojiu) japonais ou des et makgeolli cor\u00E9ens."@fr . "Choujiu"@es . "\u7A20\u9152\uFF0C\u53C8\u79F0\u79F0\u4E3A\u9EC4\u6842\u7A20\u9152\uFF08\u6C49\u8BED\u62FC\u97F3\uFF1Al\u00E1o l\u01D0\uFF0C\u6CE8\u97F3\u7B26\u53F7\uFF1A\u310C\u3120\u02CA \u310C\u3127\u02C7\uFF09\uFF0C\u662F\u9655\u897F\u897F\u5B89\u7684\u4E00\u79CD\u4EE5\u7CEF\u7C73\u4E3A\u539F\u6599\u5236\u6210\u7684\u917F\u9020\u9152\uFF0C\u70BA\u91AA\u91B4\u6216\u7684\u4E00\u7A2E\uFF0C"@zh . . . . . . . . . . . . "El choujiu (\u7A20\u9152) es un tipo de bebida alcoh\u00F3lica fermentada china elaborado a partir de arroz glutinoso. Es muy espeso y tiene un color blanco lechoso, que a veces se compara con el del jade. El choujiu es un variedad antigua de vino chino, y posiblemente el vino chino original. Su origen se remonta a la dinast\u00EDa Tang, durante la cual fue elogiada por el poeta Li Bai.\u200B\u200B En la antig\u00FCedad, el choujiu era llamado \u91AA\u91B4 o y\u00F9ji\u0101ng (\u7389\u6D46). Actualmente, la ciudad de Xi'an es especialmente conocida por su choujiu. El (\u6FC1\u9152) es el equivalente japon\u00E9s del choujiu, y en Corea el gamju y el makgeolli son parecidos."@es . . . "ch\u00F3uji\u01D4"@en . "Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is q\u016B. Choujiu is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang Dynasty, where it was praised by the poet Li Bai. In ancient times, choujiu was referred to as l\u00E1ol\u01D0 (\u91AA\u91B4) or y\u00F9ji\u0101ng (\u7389\u6D46). In the modern day, the city of Xi'an is known particularly for its choujiu. Doburoku (\u3069\u3076\u308D\u304F / \u6FC1\u9152) is the Japanese equivalent of choujiu, and in Korea gamju and makgeolli are similar."@en . . . . . . "Choujiu"@en . . . . . . . . . "Choujiu"@fr . "\u7A20\u9152"@en . . . . . . . . . . . . . . "1105471288"^^ . "El choujiu (\u7A20\u9152) es un tipo de bebida alcoh\u00F3lica fermentada china elaborado a partir de arroz glutinoso. Es muy espeso y tiene un color blanco lechoso, que a veces se compara con el del jade. El choujiu es un variedad antigua de vino chino, y posiblemente el vino chino original. Su origen se remonta a la dinast\u00EDa Tang, durante la cual fue elogiada por el poeta Li Bai.\u200B\u200B En la antig\u00FCedad, el choujiu era llamado \u91AA\u91B4 o y\u00F9ji\u0101ng (\u7389\u6D46). Actualmente, la ciudad de Xi'an es especialmente conocida por su choujiu."@es . . "\u7A20\u9152\uFF0C\u53C8\u79F0\u79F0\u4E3A\u9EC4\u6842\u7A20\u9152\uFF08\u6C49\u8BED\u62FC\u97F3\uFF1Al\u00E1o l\u01D0\uFF0C\u6CE8\u97F3\u7B26\u53F7\uFF1A\u310C\u3120\u02CA \u310C\u3127\u02C7\uFF09\uFF0C\u662F\u9655\u897F\u897F\u5B89\u7684\u4E00\u79CD\u4EE5\u7CEF\u7C73\u4E3A\u539F\u6599\u5236\u6210\u7684\u917F\u9020\u9152\uFF0C\u70BA\u91AA\u91B4\u6216\u7684\u4E00\u7A2E\uFF0C"@zh . . . . . . . . . "Le choujiu (chinois : \u7A20\u9152 ; pinyin : ch\u00F3uji\u01D4) est un type de (zh) (chinois simplifi\u00E9 : \u6D4A\u9152 ; chinois traditionnel : \u6FC1\u9152 ; pinyin : zhu\u00F3ji\u01D4 ; litt. \u00AB vin trouble \u00BB). C'est une bi\u00E8re traditionnelle chinoise \u00E9labor\u00E9e \u00E0 partir de la fermentation de riz gluant. C'est l'une des deux principales vari\u00E9t\u00E9s de boissons obtenues \u00E0 partir de c\u00E9r\u00E9ales ferment\u00E9es, avec le hu\u00E1ngji\u01D4. Sans doute tr\u00E8s ancien, cet alcool de riz est d\u00E9j\u00E0 mentionn\u00E9 sous la dynastie Tang par le po\u00E8te Li Bai (VIIIe si\u00E8cle) ; on le nommait alors l\u00E1ol\u01D0 (\u91AA\u91B4 ou y\u00F9ji\u0101ng (\u7389\u6D46). Il a une apparence laiteuse."@fr . . . . . . . . . . . . . "\u7A20\u9152"@zh .