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Qinghong: A Centuries-Old Chinese Rice Wine

  //food-wine.news-articles.net/content/2026/01/23/qinghong-a-centuries-old-chinese-rice-wine.html
  Published in Food and Wine on Friday, January 23rd 2026 at 15:22 GMT by Food & Wine
      Locale: CHINA

What Makes Qinghong Distinct?

Qinghong isn't just another rice wine; it's a testament to centuries of brewing artistry. Primarily produced in the eastern Chinese provinces of Zhejiang and Jiangsu, its defining characteristic lies in its production method. Unlike many Asian fermented beverages, Qinghong utilizes a distinctive sao kui, a wheat-based fermentation starter. This crucial ingredient is responsible for the wine's signature gentle effervescence and a complex flavor profile that sets it apart from familiar alternatives like sake (often savory) and baijiu (a potent distilled spirit).

The resulting wine is noticeably lighter and fruitier than many of its counterparts, making it remarkably approachable for a wider range of palates. Its subtle carbonation adds a refreshing quality, unlike the heavier, often richer tastes of other traditional rice-based drinks.

A History Steeped in Tradition

The history of Qinghong is as rich and layered as the wine itself, tracing its roots back to the Tang Dynasty (618-907 CE). Zhao Feng, founder of Fine Wines of China, highlights its historical significance, explaining that Qinghong was frequently enjoyed as a celebratory beverage at weddings and festivals - a symbol of joy and prosperity. "It was deeply ingrained in cultural celebrations," Feng notes.

However, the rapid modernization and industrialization of China in the 20th century dealt a significant blow to traditional practices like Qinghong production. The rise of cheaper, mass-produced alternatives dramatically undercut the smaller, artisanal producers, pushing Qinghong to the brink of extinction. For a time, its existence was confined to a handful of remote villages, a mere whisper of its former glory.

The Resurgence: A Revival of Craftsmanship

The recent years have witnessed a broader cultural shift - a growing appreciation for traditional Chinese foods and beverages. This movement has proven to be a lifeline for Qinghong. A small, yet dedicated, group of producers are diligently working to revive the wine, embracing both traditional techniques and seeking innovative ways to enhance quality.

Daniel Strycker, a wine educator and importer based in Brooklyn, N.Y., emphasizes the shift in consumer perception. "We're seeing a greater appreciation for the craftsmanship, the history, and the unique character behind these older styles of wine," he explains. This isn't just about nostalgia; it's about valuing authenticity and heritage in a world increasingly dominated by mass production.

Currently, around 20 producers are actively engaged in Qinghong production, focusing on improving techniques while remaining faithful to the traditional methods. These producers represent a diverse range of approaches, from small family farms to carefully managed estates, all united by a passion for preserving a crucial piece of Chinese culinary heritage.

Savoring the Experience and Finding Qinghong

To fully appreciate Qinghong, it's typically served chilled. Its versatility makes it an excellent pairing choice for a diverse range of Chinese cuisine, particularly complementing seafood, light appetizers, and vegetable-focused dishes. Strycker suggests it's also an ideal aperitif - "refreshing and easy to drink."

While Qinghong isn't yet widely available in the United States, importers like Fine Wines of China are actively working to broaden its accessibility. Consumers seeking to experience this unique wine can also explore select Asian grocery stores and specialized online retailers. The journey to taste Qinghong may require a bit of searching, but the reward - a glimpse into centuries of Chinese tradition - is well worth the effort.