Tongjinpu

Tongjinpu is a traditional Chinese alcoholic beverage primarily produced in and associated with the Jiangnan region of China, specifically the cities of Shanghai and Ningbo. It is a type of rice wine (mijiu), characterized by its sweet, rich flavor and amber color.

Tongjinpu production involves a unique fermentation process utilizing glutinous rice, water, and a specific starter culture of microorganisms known as qu (曲). The qu contains a combination of molds, yeasts, and bacteria that contribute to the saccharification and fermentation of the rice starch into alcohol and other flavor compounds. The fermentation process can take several weeks or months, depending on the desired strength and flavor profile.

Traditionally, Tongjinpu is served warm, often in small ceramic cups. It is enjoyed as a beverage on its own, or as an accompaniment to meals. It is also sometimes used in Chinese cooking, particularly in braising and marinating dishes, to add depth of flavor and sweetness.

While commercially produced Tongjinpu is available, many families in the Jiangnan region still produce their own homemade versions, adhering to traditional methods passed down through generations. The recipe and specific techniques can vary from household to household, resulting in a diverse range of flavor profiles.