Talk:Xifengjiu

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Latest comment: 10 years ago1 comment1 person in discussion

Another editor objects to the idea that baijiu can be pea flavored. Seems pretty obvious to me: you store the stuff with some peas or (more likely) just credit it with a pea-like aroma. On the other hand, given that baijiu couldn't have been distilled prior to the late Song, it's pretty dubious that this stuff was being made in the Tang. Perhaps they mean some related barley wine that is now used as the starter for the baijiu? — $Llywelyn II$ 09:25, 7 November 2013 (UTC)Reply

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