What are the drinking customs in Tang and Song Dynasties? Find similarities and differences.

Since the pre-Qin period, fermented wine in China has been divided into turbid wine and sake. The so-called turbid wine refers to rice wine with less koji, rough feeding and short fermentation period. This kind of wine is also called muddy mash and "white wine". From the appearance, the turbid wine is turbid, sweet and low in alcohol content. This kind of turbid wine belongs to the lowest degree of fermentation. Although the brewing technology in Song Dynasty was generally improved, people were still brewing and drinking this ancient muddy wine. For example, Wang Anshi's Collection of Wang Wen's Official Documents (Volume 7 1) and Five Poems on the River: "Every family in the village has an alarm, and the green slate attracts guests to solve doubts", which shows that the turbid wine is widely distributed. Another example is the poem "Go Left in the Afternoon" written by Liu Xulun in Vegetarian Meal Collection: "Read Li Sao carefully and pour out the turbid wine", "Songshan Collection" (Volume 1 1) and "Stay with Deng Brothers for drinking": "The turbid wine is near the market, so sit tight." And the poem: "There is white wine at the bedside. If it is white dew, it means that there are a lot of" mud mash "in the wine used in people's daily life.

The wine that the ancients drank was actually this kind of sweet wine, and now the very spicy white wine only appeared in the Yuan Dynasty.

The Japanese lifestyle on TV in the Tang Dynasty was similar to that of now. They sit on the floor or around the stove and basically use low furniture. The custom of the Tang Dynasty is to drink tea before meals and drink alcohol after meals.

In the Song Dynasty, with the evacuation of ethnic minorities in Han areas and the extensive use of vertical furniture, the drinking habits in the Song Dynasty were almost the same as ours now, drinking before meals and drinking tea after meals.