酒酿
Sweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
An ancient home ferment made with qu starter, ancestor of Chinese rice wine and still a postpartum tonic.
Jiuniang is a fermented & pickled from China: sweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls. An ancient home ferment made with qu starter, ancestor of Chinese rice wine and still a postpartum tonic.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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