Is­land: Bridge to sweet suc­cess

China Daily (Hong Kong) - - COVER STORY -

tage preser­va­tion of­fice, said the ar­ti­sanal skills in mak­ing laobai­jiu used to be some­thing every fam­ily on the is­land cher­ished and passed on be­tween gen­er­a­tions. The “in­va­sion of Western al­co­hols” has not only di­min­ished the num­ber of drinkers of laobai­jiu, but also “killed the once preva­lent tra­di­tion of mak­ing sticky rice wine every au­tumn, after the rice har­vest”, Shi said.

In 2009 the mu­nic­i­pal gov­ern­ment des­ig­nated the skill of mak­ing laobai­jiu as an item of Shang­hai’s in­tan­gi­ble cul­tural her­itage that needed preser­va­tion. Later that year the cen­tral gov­ern­ment

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