Soju pot

1975 65438+In February, the site of A Jin Dynasty in Xishanzui Village (now renamed Shuiquan Village) in Qinglong County was discovered along with the excavation of the river, and the A Jin Dynasty Jiujiu, which had been sleeping for more than 800 years, appeared, thus unveiling the mystery of Jin Dynasty's shochu. This pot is 4 1.6 cm high and is made up of upper and lower parts nested. It is made of bronze, which has been identified and verified by experts and scholars. It is a distilled wine-making vessel in the Jin Dynasty. History can be traced back to more than 800 years ago. Since Akuta established the Jin regime, the rulers have taken a series of measures to develop agricultural production. The first state of Daikin carried out the system of fierce security and conspiracy. This is a system combining military and agricultural production. Every Mouke household in Meng 'an plowed the land in peacetime, and when the war broke out, they immediately turned ordinary people into soldiers to join the battle. This not only consolidated national defense, but also developed agricultural production at that time. With the continuous expansion of the territory, the Jurchen nationality gradually occupied the northern part of China. A large number of Meng 'an Mok families were moved to the Central Plains. ..... Every wasteland, from Yannan to Huailongbei, has its own, with as many as 50,000 to 60,000 people, all built in the village (Volume 12 of Daikin Guozhi). After the migration, the Moukehu and Han people in Meng 'an intend to dominate the fields, sow their own seeds and support themselves. When Jin conquered Bianjing in the Northern Song Dynasty, it also captured a large number of Song people and articles returning to the north, which not only brought the advanced farming civilization in the Northern Song Dynasty to the north, but also brought the winemakers and winemakers in the Northern Song Dynasty to the north. This mutual migration between north and south not only consolidated Jin's rule, but also promoted the agricultural exchange between Jin people and Han people at that time, and accelerated the process of sinicization of Jurchen nationality. However, after forcibly annexing and plundering the land, ordinary woodcut households in Meng 'an were not used to farming life, and most of them rented the land to Han farmers for farming, which greatly changed the current situation of Nuzhen's lack of food. In addition, a series of positive measures, such as tax reduction, tax exemption, drought resistance and government organization to control locusts, further stimulated the agricultural development at that time. Food crops include not only wheat, millet, rice, glutinous rice and buckwheat, but also sorghum and grain. The southern foot of the eastern Yanshan Mountain belongs to temperate continental climate, with abundant rainfall, thick soil and long sunshine time, which is very suitable for farming, especially for the growth of sorghum and grain. The unique geographical location and climatic characteristics determine that high-quality sorghum and grain can be produced here, and good sorghum and grain are the best raw materials for brewing wine.

Bronze manufacturing industry is a handicraft industry second only to iron smelting industry in Jin Dynasty, mainly manufacturing bronze. Although copper was widely used in the early days, there were still few copper ores in gold. In the second year of Zheng Long (1 157), Hailing King banned copper from crossing the outside world in late winter and early October. Including folk bronzes, Nanjing, Shaanxi Province lost Jingzhao. When he learned that he had lost Zhongdu ("The Fire of the Golden Family"), he embraced the bronze method vigorously. After Sejong ascended the throne, he actively raised copper sources and cast a large number of Zheng Long Bao Tong and Dading Bao Tong respectively. In the twenty-seventh year of Dading (1 187), Daizhou and Quyang,140,000. In 28 years, it was said that it was an official performance: today's people have a lot of money outside the country, and it is said that there are more than 60 million, all of which are hidden in secluded places, which are neither scattered nor beneficial to public or private, and there is no equal (Book of History, Volume 48, Food). Judging from this, the number of coins minted was enough for social circulation at that time, and then Zhang Zong introduced the practice of paying back the money with money, which showed that a large amount of copper was accumulated and mined later, and more than enough coins were minted. Intentionally or unintentionally, the craftsmen who cast money have long had the idea of using excess copper for other purposes. Let's take a look at the predecessor of the shochu pot. During the Song and Jin Dynasties, people distilled toilet water with a distiller. Volume 5 of Zhang Shinan's Travels in the Southern Song Dynasty describes the situation that people distilled toilet water with a distiller at that time: tin is a small retort, the real flower is heavy, and the fragrant bone is heavy, which often makes the flower more fragrant. Close to the mouth to release sweat. Store it in a container. Don't wait until tomorrow, you can pick the flowers and make them smell with liquid dye. The appearance and principle of this retort for distilling toilet water are very similar to those found in the Jin Dynasty, and it should be the predecessor of the Jin Dynasty hip flask. In the process of distilling toilet water day after day, it is not difficult for people to accumulate knowledge about liquid evaporation and condensation, and get inspiration from it: if the distiller is made of copper, will the temperature be higher than that of tin? If you steam wine in a pot, will the fragrance be stronger than toilet water? It is the ingenious combination of these natural thoughts and unnatural thoughts that craftsmen designed and cast bronze hip flask.

When the necessary raw materials for wine-making are available, when the ingenuity of bronze distiller alone collides with the wisdom of jurchen who has accepted the Han civilization, when the technology of distilling toilet water collides with the inspiration of distilled liquor, giving off brilliant light, epoch-making events occur-Jin people produced the earliest shochu in China, and Jin people entered the liquor age from the rice wine-making era.

This should have happened in a tribe in Jinbeijing Middle Road, where the shochu pot was released today. The jurchen here lives by the mountain, with wood as the fence, and a clear spring halfway up the mountain. The spring water is sweet and timeless, which deeply nurtures the people here. The sunshine is abundant, the soil is fertile, and the frost-free period is more than 200 days. The growing sorghum and ears of grain are big and full, rich in starch and slightly sour. Unique mountain spring water, high-quality brewing raw materials and precious hip flask burning ... It is no wonder that Jin people choose to thrive here, and it is no wonder that China liquor is the first to fragrance here.

Spicy, rich and mellow shochu soon got the favor and love of Jurchen. The fragrance of wine, the flammability of wine and the anesthesia of wine on people's nerves put a mysterious and sacred coat on shochu, and even Jurchen thought it was a drink that people and gods could enjoy. The cold winter in the north has made the residents here suffer from wind and rain, and the climate of Chinese mainland in Liao and Jin Dynasties was in the third cold period of climate change in the past 5,000 years. As soon as shochu came out, it immediately swept the country and was fragrant in Wan Li. Volume III of the Government Affairs Bureau records that people didn't count on drinking at that time, and only used wooden spoons to circulate from top to bottom. Every festival, sacrifice, marriage, hunting and banquet, guests will be served with wine. Jurchen pursues the feeling of fragrant wine and a full face of spring breeze, and even the wine is addicted to hospitality. If the restaurant doesn't count, she will get drunk or run away. This ancient style still exists in this place. Yuan Haowen, a poet in Jin Dynasty, also wrote in Zhongzhou Collection: Ye Ping is surrounded by mountains, and there are only a few people on Lin Yuan Road. What a quiet, comfortable and idyllic picture! So can it be said that Qinglong was the first place to make liquor?

We looked for the answer from the unearthed flagon. First of all, from the time analysis, there is no doubt that none of the shochu vessels unearthed in China are earlier than those of Qinglong. It can be said that this kettle is the first hip flask burning in China. Some people may ask, didn't the Shanghai Museum also collect a still from the Eastern Han Dynasty? Isn't it longer than the Jin Dynasty? Yes, the museum has such a collection. But almost no scholars think it is a distiller, and it is generally considered as a distiller. It needs to be explained here: the firing of liquor must go through the process of still distillation, but it is not necessarily liquor that goes through the still distillation (such as distilling toilet water with a still). More importantly, there is no record of using distillers to make wine in the Eastern Han Dynasty in the existing texts. We can basically think that this hip flask unearthed in Qinglong is the earliest hip flask unearthed in China at present, and it is undoubtedly the leader of the industry before another one older than it is unearthed. A simple truth: TV programs were first watched in places with TV sets, and countries that built spaceships were the first to land on the moon. Similarly, the first place to make a shochu pot was also the first place to drink white wine.

Secondly, we analyze it from the space. Mr. Lin's Textual Research on Distillers in the Jin Dynasty (Archaeology No.5, 1980) recorded in detail: when digging, after seeing the third layer of lime soil, the pit mouth was exposed, and the distiller was seen half a meter below the pit mouth ... In addition, liu er iron pot, arc iron hoe and small bronze Buddha statue were unearthed from the same layer of lime soil during digging. About 500 meters northwest of the pot, a farmer dug a black clay pot while digging a vegetable cellar. The shape of the pot is very similar to that of the wine container at that time, which is equivalent to a modern wine bottle. At the foot of the mountain to the west of the urn, there are also traces of Jin people's activities (an ordinary copper pot was unearthed), and the hillside not far from the north is the spring. Through the analysis and judgment of the spatial location of the triangular distribution of hip flask, wine jar, copper pot and spring water, it is found that all the winemaking places in Fiona Fang are located within several miles of Fiona Fang, and the wineries are in pieces, with considerable output (the wine jar can hold more than 200 kilograms of wine). When the output of shochu forms a scale, it will inevitably form a wine market. More than 50 kilograms of copper coins unearthed around the hip flask, more than a dozen copper coins found in the jar and monks and buddhas unearthed at that time all witnessed the prosperity of wine trade and the prosperity of people's lives here at that time, and the prosperity of wine market here also radiated to the surrounding areas. Not far from here, the dry ditch has always been a big market, probably the distribution center for brewing raw materials and wine tasting transactions at that time. Soju, that is, distilled liquor made from sorghum, barley and other grains, is clear as water and has a very strong taste. Due to different brewing materials, it can be divided into sorghum, wheat, rose and wormwood. Tiger bone burn, which is quite effective in treating arthritis, is covered with shochu and fried with tiger bone, which is a specialty of Le Jia drugstore (namely Tong Ren Tang) outside Zhengyangmen. Dry burning is the most important part of shochu, with high alcohol content. Pour a little and light it in a porcelain cup, which can burn it clean, so it is also called dry wine and white dry wine. Usually, shochu is named after its place of origin, such as Changle Shao, Hengshui Laobaigan and Lunan Jiushao. In the Qing Dynasty, South Road was the most famous shochu produced in the north. The main producing areas of Lu Nan shochu are Huangcun, Lixian and Cai Yu in Daxing County. Its name originated from Tongzhi, Shuntianfu South Road, Beijing in Qing Dynasty. In the 27th year of Emperor Kangxi of Qing Dynasty (1688), Tongzhi Road was set up in the suburbs of Beijing, in charge of 24 counties in Shuntianfu. South Road Hall is located in Huangcun Town, Daxing County, with inspection department, commonly known as South Road Flying Tiger Hall, which governs Bazhou and six counties including Gu 'an, Yongqing, Dong 'an, Wen 'an, Dacheng and Baoding. At that time, the shochu brewed by several cooking pots in Huangcun Town was spicy, sweet and fragrant, especially the shochu brewed by Yuxing cooking pot (now Daxing Distillery) located in Haizijiao, which was sold to Beijing with rich profits and great reputation. Therefore, it was named Lu Nan shochu.

South Road shochu is one of the important products in Daxing County. According to statistics, in 1932, there were 6 brewing workshops in Huangcun, Lixian and Cai Yu of Daxing County. At the end of the Republic of China, the wine industry in Daxing County withered, and the South Road shochu had existed in name only. From 65438 to 0949, Yiquanyong Winery in Renqiu County, Hebei Province moved to Huangcun Town, and Huangcun Winery was built in the former site of Yuxing Pot Burning. 1958 officially changed its name to state-owned Beijing Daxing Winery.