代县黄酒酿造历史悠久，口口相传，距今已有三千余年历史，而最早有文字记载的著述，可上溯至宋、金时期，因独特的人文地理蕴育，宋朝张能臣之《酒名记》中就有“雁门金波又琼酥”之载，素有“南绍北代，黄酒不赖”之美誉。2008年，代县黄酒酿造技术成功入选山西非物质文化遗产保护名录。

Daizhou yellow wine, or Huangjiu, has a history of 3,000 years in Daixian County. The earliest written records can be traced back to the Song and Jin Dynasties. In the Lists of Wines by Zhang Nengchen in Song Dynasty, there is the record of the Daizhou yellow wine. It is known as a North equal to Shaoxing yellow wine in Zhejiang, Southern China. In 2008, the brewing technique of Daixian yellow wine was included in the Shanxi Intangible Cultural Heritage List.

代州黄酒采用典型的北方酿造工艺，是以黍米、高粱、绿豆、酒豆、红枣、枸杞等为原料，经过选料、配料、洗料、浸泡、蒸煮、摊晾、前发酵、后发酵、压榨、吊包等10余道工序酿制而成，属于低度酿造，其酒色金黄透明呈琥珀色。代州黄酒富含有多种氨基酸、蛋白质、维生素和对人体有益的矿物质素，其中含有氨基酸14种，无机盐18种，此外含有多种糖类、脂类、甘油、高级醇、有机酸等多种营养物质，具有暖胃健脑、舒筋活血、补血理气、消除疲劳、益寿延年等多种功效。

Daizhou yellow wine adopts a typical brewing process in northern China, using the millet, sorghum, mung beans, wine beans, red dates, goji berries among others as raw materials, through more than 10 steps, such as material selection, mixing them in a certain proportion, washing, soaking, cooking, airing, pre-fermentation, post-fermentation, pressing, and hanging. It is a kind of low-alcohol wine with a color of transparent gold. Daizhou yellow wine is rich in a variety of amino acids, proteins, vitamins and minerals beneficial to the human body with 14 kinds of amino acids and 18 kinds of inorganic salts. In addition, it contains a variety of sugars, lipids, glycerin, higher aliphatic alcohols, organic acids and other nutrients, which is good to people's stomach, brain, muscles, blood circulation, and can help people relax and live long.

代州黄酒酿造工艺

Brewing Technique of Daizhou Yellow Wine

酿制代州黄酒的优质原料

High-quality Raw materials for Brewery of Daizhou Yellow Wine

代州黄酒文化节

Daizhou Huangjiu Culture Festival

代县雁门关镇西段村优质黍米基地

High-quality Millet Base in Xiduan Village, Yanmenguan Township, Daixian County

代州黄酒的发酵车间

Fermentation Workshop of Daizhou Yellow Wine

来源：eshanxi.gov.cn