Xifengjiu

Xīfèngjiǔ (Chinese: t 西鳳酒, s 西凤酒), also known as Xifeng liquor, is a type of baijiu distilled from sorghum and made from a barley and pea based qū starter. It is named from its production in Fengxiang County in Shaanxi.[1][2]

Xifengjiu has relatively short period of fermentation when compared with other types of Bajiu, which is only two weeks.[2] The aroma (Xiāng-Xíng, 香型 in Chinese) of Xifengjiu is a type of mixed aroma (Jiān-Xiāng-Xíng, 兼香型 in Chinese),[1][2] which is a mixture of strong aroma (Nóng-Xiāng-Xíng, 浓香型 in Chinese) and light aroma (Qīng-Xiāng-Xíng, 清香型 in Chinese),[1] with the former as the base armoa, and in 1992, its aroma was further classified to Feng aroma (Fèng-Xiāng-Xíng, 凤香型 in Chinese) otherwise known as Phoenix aroma.[2] Despite winning several national awards, sales are mainly local, with 70% of the market limited to native Shaanxi province.[2]

References
  1. "Aroma of Xifengjiu" (in Simplified Chinese). July 21, 2021.
  2. "Xifengjiu" (in Simplified Chinese). December 9, 2021.


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