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	== See also ==		== See also ==

			* [[Mijiu]]
			* [[Chinese Alcohol]]
	* [[Tangyuan]]		* [[Tangyuan]]
	* [[Yuanxiao]]		* [[Yuanxiao]]

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{{#seo:
|title=Jiuniang (酒酿) - Chinese Food Wiki
|keywords=Jiuniang,酒酿,酒釀,醪糟,laozao,sweet fermented rice,fermented glutinous rice
|description=Jiuniang (酒酿), also laozao, is a sweet, mildly alcoholic Chinese fermented glutinous-rice pudding used as a dessert and as a base for sweets such as jiuniang tangyuan.
}}

{{Infobox chinese food
| image = Jiuniang.jpg
| caption = Jiuniang
| alternate_name = Jiu Niang; sweet fermented rice; laozao; 醪糟; fermented glutinous rice; sweet rice wine pudding
| pinyin = Jiǔ niàng
| type = Sweet fermented glutinous-rice pudding / soup base
| course = Dessert / snack / festival sweet
| country = China
| region = Nationwide Chinese home cooking (Jiangnan, Sichuan, Shaanxi, Beijing, Yunnan and elsewhere); Korean related sweet rice drinks noted for comparison only
| other = Fermented sticky-rice pudding — not distilled rice wine alone; distinct from jiuniang tangyuan as a composed dish
}}

'''Jiuniang''' (Simplified Chinese: 酒酿; Traditional Chinese: 酒釀; Pinyin: ''Jiǔ niàng''; also '''laozao''' / 醪糟; sweet fermented rice; sometimes called sweet rice wine pudding) is a Chinese sweet of cooked glutinous rice fermented with a mold-and-yeast starter (''jiuqu'' / 酒曲), yielding soft rice grains in a lightly alcoholic, lactic, sugary liquid. It is eaten by the spoonful (often with osmanthus), used as a dessert base, or paired with small [[Tangyuan]] as '''jiuniang tangyuan''' (酒酿汤圆)—a composed serving, not a separate fermentation product. Soft claims that one region alone invented all jiuniang are folk. It is '''not''' bottled yellow wine ([[Huangjiu]]) or distilled [[Baijiu]], though related fermentation knowledge overlaps.<ref name="wp">[https://en.wikipedia.org/wiki/Jiuniang Source]</ref>

== Characteristics ==

Milky sweet liquid with tender rice grains; mild wine aroma and low alcohol; often osmanthus-scented; spoon dessert or warm soup-like bowl.

== Ingredients (overview) ==

Glutinous rice; jiuqu fermentation starter; optional sweet osmanthus; water. Overview only—not a home fermentation recipe card.

== History and culture ==

Widely described as a by-product or early stage related to traditional rice-wine making; popular as a winter and Dongzhi-associated sweet in many Chinese regions. English food writing says "jiuniang," "sweet fermented rice," or "laozao." See [[Tangyuan]] and [[Yuanxiao]].

== Serving and variations ==

Plain spoon dessert; osmanthus jiuniang; warm bowl with small unfilled tangyuan; sometimes with egg. See [[Tangyuan]], [[Yuanxiao]], and [[Osmanthus Cake]].

== See also ==

* [[Tangyuan]]
* [[Yuanxiao]]
* [[Osmanthus Cake]]
* [[Nian Gao]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Jiuniang - Revision history

Admin: [CFWK] Link new dishes

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