类别：传统技艺

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2018020198761013

简介：连平客家娘酒是一种用糯米酿制而成的低度酒，多为自酿，是连平传统特产，喜庆、节日习俗必备的饮品。连平客家娘酒是客家饮食文化与酒文化相结合的精华，具有浓厚的乡土特色和食补价值，其传统酿制技艺具有一定的历史、文化、科学价值。连平县位于广东省粤北九连山境内，居民都是客家人，连平的饮食文化丰富多样，客家娘酒是重要的组成部分。客家娘酒在连平县内普遍存在，几乎家家户户都会酿制，特别是在忠信地区，更有特色，且品种丰富，如“黄酒”、“浸缸烧”、 “黑米酒”、“吊楼陈酒”等等，均享有盛名，畅销本省各地，甚至远销东南亚、港澳地区。客家娘酒起源于何时，已难于考证。据清雍正八年（公元 1730 年）编纂的《连平州志》记载：“十一月冬至祭祖先，感一阳始生也，五鼓取溪泉水作酒，曰暑不变味。”可见，至迟在清初，娘酒已在连平一带广为流传。连平客家娘酒主要以糯米为原料，冬至日开始酿制，制作流程可以概括为选料、浸洗、蒸酒饭、加酒饼、发酵、煨酒、装坛等八道工序。看起来极其简单，但真正操作起来就要非常讲究技巧和经验。酿酒需要准备大锅、饭甑、簸箕、磨篮、竹箩、插箕、瓦缸、酒坛等器具，清洗这些器具的时候不用洗洁精，以前用本地随处可见的“布惊叶”来泡洗干净，现在多用开水、烧酒来清洗。连平客家娘酒醇厚香甜，具有一定的营养和保健作用。娘酒含有大量的糖分、有机酸、氨基酸和各种维生素，有较高的营养价值；度数较低，口味大众化，比较适合日常饮用，对女性美容、老年人抗衰老有一定功效。同时，连平客家娘酒还是客家妇女产后重要的滋补食29品。另外，连平客家娘酒还可用作调料，祛腥，使菜肴味道醇厚。连平客家娘酒的酿造工艺一直以民间流传的方式传承着，尤其历史上物质贫乏的时期，酿酒的人群往往会大大缩减。而在当前的全球化和现代化背景下，年轻一代能熟练操作酿酒技艺的人数锐减，只有少数农村妇女传承着这一工艺。

英译：Lianping Hakka rice wine is a low-alcohol beverage brewed from glutinous rice, mostlyhomemade, and is a traditional specialty of Lianping, essential for celebrations and festivalcustoms. Lianping Hakka rice wine represents the essence of Hakka culinary and drinking culture, characterized by strong local flavors and nutritional value. Its traditional brewing techniques holdsignificant historical, cultural, and scientific value. Located within the Jiulian Mountains in northern Guangdong Province, Lianping County ispredominantly inhabited by Hakka people, with a rich and diverse culinary culture where Hakkarice wine holds a vital place. Hakka rice wine is widely brewed and consumed throughoutLianping County, particularly renowned in regions like Zhongxin for its variety, including "yellowwine," "sunken vat brewed," "black rice wine," and "hanging tower aged wine," all well-regardedand popular across the province and even exported to Southeast Asia, Hong Kong, and Macau. The exact origins of Hakka rice wine are difficult to trace. According to the "LianpingGazetteer" compiled in the eighth year of the Yongzheng reign of the Qing Dynasty (1730 AD), itis recorded: "On the winter solstice in November, ancestral worship begins at dawn with waterfrom the streams, making wine to signify the birth of yang energy, ensuring it does not spoil in thesummer." This suggests that by the early Qing Dynasty, rice wine had already been widelycirculated in the Lianping area. Lianping Hakka rice wine is primarily made from glutinous rice, starting its production onthe winter solstice. The brewing process involves eight main steps: selection of materials, soakingand washing, steaming the rice for wine, adding wine cakes, fermentation, simmering, and barrelfilling. While it may seem straightforward, the actual operation requires great skill and experience. Brewing requires various equipment such as large pots, rice steamers, winnowing baskets, grinding baskets, bamboo sieves, inserting baskets, earthenware jars, and wine barrels. Cleaningthese tools traditionally involved using locally available "bu jing leaves," but today, hot water ordistilled spirits are more commonly used. Lianping Hakka rice wine is known for its rich and sweet taste, offering certain nutritionaland health benefits. It contains high levels of sugars, organic acids, amino acids, and variousvitamins, making it highly nutritious. With its low alcohol content and popular flavor, it is suitablefor daily consumption and has certain beauty benefits for women and anti-aging effects for theelderly. Moreover, it serves as an important postpartum tonic for Hakka women. Additionally, Lianping Hakka rice wine can be used as a seasoning to enhance the flavor of dishes and removefishy odors, imparting a rich taste. The brewing techniques of Lianping Hakka rice wine have been passed down throughgenerations in a folk tradition, although during periods of material scarcity in history, the numberof people brewing significantly decreased. In the context of globalization and modernization today, the number of young people proficient in brewing techniques has sharply declined, with only afew rural women continuing to pass on this craft.