Gaoliang - what kind of plant is it and how is it used?

Gaoliang is a cereal of the sorghum genus. Distributed in China, Korea and Manchuria. People use all parts of the plant with benefit - they feed domestic animals with shoots and leaves, eat grains, strengthen buildings with stems and vines, and use dried remains as fuel. In addition to cereals, alcoholic drinks are made from grain.

What is kaoliang

The crop is suitable for cultivation on dry soils, so this early ripening species sorghum cultivated where other cereals do not produce good yields. In appearance, the plant resembles corn - tall stems, wide leaves and a panicle with seeds at the top.

origin of name

The word “kaoliang” itself literally translated from Chinese sounds like “tall bread” or “tall grass”. The word was borrowed from the Chinese language when bilateral relations between Russia and China began to actively develop. The emergence of a new agricultural crop required a new concept, which was born from a Chinese phrase.

Reference. The word "kaoliang" in the first decade of the 21st century was included in dictionaries of new words with foreign origin.

Botanical description

Gaoliang is an annual crop, one of the types of grain sorghum. The plant is herbaceous, erect. The root system is fibrous, well branched, the roots penetrate 2-3 m into the ground. The shape of the panicle is lumpy, compact, the inflorescence is dense, standing up.

The height of gaoliang is small compared to other types of sorghum, 1.5-2 m.The stem has a dry core and is powerful. The leaves are broad-linear and long. The color of the leaf blade is green, the veins are whitish. The above-ground parts of the plant are covered with a waxy coating, which helps withstand drought.

The early ripening plant does not tolerate frost well, but withstands periods of heat well. Unpretentiousness is the main advantage of the grain crop, which grows even on heavy clayey, saline and sandy loam soils. Gaoliang fields are as familiar to the Chinese population as rye or wheat fields are to Russians.

Reference. In Russia, it is cultivated on an industrial scale only in the Far East, where the raw materials are used to make flour and feed livestock.

The seeds are round, resemble millet, and the color varies from gray and white-yellow to brown. The grains contain:

• water;
• ash;
• protein (little);
• cellulose;
• alimentary fiber;
• vitamins and mineral elements.

In terms of nutritional value, kaoliang is not inferior barley And corn.

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What can you cook

Due to its outstanding nutritional qualities, gaoliang is used to make starch, flour, cereals, and sugar syrups. The Chinese have traditionally made alcoholic drinks of varying strengths from grain. Distillers used special equipment for fermentation and further distillation of the wort.

Hot wine

The drink called Baijiu is also called hot wine - a reference to the distillation process and the custom of drinking the liquid when heated. This drink is close in quality to Russian vodka.The ethyl alcohol content in baijiu ranges from 40 to 60%.

The name itself literally translates as “five grain juice”, since the raw materials used are kaoliang, wheat, corn, rice and nomi (glutinous rice). In the large distilleries where the Chinese work in family dynasties, methods have been invented for centuries to improve the taste of hot wine. The results were multiple distillation, flavoring and filtration of the drink.

The manufacturing process is not too different from other recipes for making alcohol. The kaoliang grains are compacted tightly in a special container, the starter is added and fermentation begins. After 15-16 days of fermentation, distillation of the wort begins.

Since the homemade, poorly purified drink contained a lot of fusel oils, hot wine was heated before drinking. Baijiu was poured into a copper vessel with a narrow neck and placed over hot coals. Harmful impurities evaporated through the neck, and the alcohol remained in the bottle, gradually clearing itself of harmful substances.

Reference. Today, baijiu is carefully purified during production, so reheating before consumption is no longer necessary.

Vodka

Maotai vodka is a product that is aged for at least three years. This is alcohol with a strength of 42°. The name is associated with the town of the same name in Guizhou province, where the drink is produced. The secrets of making vodka with unique properties have been passed down from generation to generation - it does not burn the mucous membranes and does not leave a hangover when consumed in moderation.

Maotai is now called the "national" and "diplomatic" drink of China, having become a fixture at official government banquets and presentations both in Beijing and abroad. In everyday life, vodka is consumed only on special occasions - at weddings, special family holidays. The price of the drink is quite high, since the quality always meets expectations.

Maotai is made from high-quality raw materials - selected gaoliang seeds are taken as the main component. The fermentation starter is made from wheat, and soft water is obtained from local springs. During the manufacturing process, the drink goes through eight stages of distillation, which alternate with fermentation. Each period lasts at least a month, and for each fermentation a new portion of the starter is always used. The finished product is aged for three years and only then sent for sale.

Reference. The crystal clear drink does not upset the stomach or cloud the head - that is why Maotai has always been the favorite drink of creative people.

Conclusion

Gaoliang is an unpretentious plant from the sorghum genus. The ability of a grain crop to produce abundant harvests even during dry periods is highly valued in agriculture, which is why the cereal is widespread in China, Korea and Manchuria.

In the Russian climate, it is difficult to cultivate gaoliang; only in the Far East is the plant cultivated as feed for livestock. In China, traditional alcoholic drinks - vodka and hot wine - are made from gaoliang.