Jiuniang

What is Jiuniang?

Jiuniang is a sweet Chinese food where soft, chewy grains of glutinous rice float in a clear, sugary liquid. The liquid is lightly alcoholic and has a gentle tang from lactic acid. It is often described as a cross between a soup and a pudding. Sometimes, osmanthus flowers are added for fragrance, or small rice dumplings are included. The dish is eaten with a spoon and is known for its gentle sweetness and subtle aroma.

Where does Jiuniang come from?

Jiuniang has its roots in China, where it began as a young stage in the process of making rice wine. It is considered a by-product of mijiu, the Chinese rice wine, and was traditionally made when the rice had only partially fermented. The practice of making jiuniang is especially common in winter, when cooler temperatures slow down fermentation, allowing the dish to be enjoyed before it turns fully into wine or vinegar.

How is Jiuniang made?

To prepare jiuniang, glutinous rice is first cooked and then mixed with a fermentation starter, which contains specific molds and yeasts. This mixture is kept at a cool temperature to slow the fermentation process. As the rice sits, the starches break down into sugars, and the liquid becomes sweet and slightly alcoholic. If left to ferment longer or at warmer temperatures, the mixture will eventually become rice wine or vinegar.

How and when is Jiuniang eaten?

Jiuniang is most often eaten in the winter, when the cold helps preserve its sweet flavor and soft texture. It is commonly served as a dessert or a sweet soup, sometimes with osmanthus flowers for extra aroma or with small, unfilled rice dumplings called tangyuan. During the Dongzhi Festival, a winter holiday honoring ancestors, jiuniang with tangyuan is a traditional treat. People usually eat it with a spoon, enjoying it warm or at room temperature.

Kinds of Jiuniang

One well-known version is guihua jiuniang, which includes sweet osmanthus blossoms for added fragrance. In some regions, jiuniang is paired with small rice balls, especially during festivals. Similar foods are found in Southeast Asia, such as tapai in Indonesia and Malaysia, binubudan in the Philippines, and khao mak in Thailand. These dishes share the process of fermenting glutinous rice, though their textures and flavors may differ.

What Jiuniang means

Jiuniang is closely tied to Chinese winter traditions and is especially popular during the Dongzhi Festival. It is part of family gatherings and festive meals, symbolizing warmth and togetherness in the cold months. The dish also reflects the broader Chinese tradition of fermenting grains for both food and drink, and its gentle sweetness makes it a favorite comfort food in many households.

When Jiuniang is on the table

Questions people ask about Jiuniang

Good reading and sources

• Jiuniang on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data