酒酿，这道以大米为原料的传统甜品，在中国饮食文化中占据着特殊位置。早在《说文解字》中，就有关于酒酿的记载，历经千年，它早已从简单的发酵食物，变成了一道承载着独特记忆的一道美味。

　　Wine rice—a traditional dessert made from glutinous rice—holds a special place in Chinese culinary culture. References to this sweet fermented rice can be found as far back as the Shuowen Jiezi, an ancient Chinese dictionary. Over centuries, it has evolved from a simple fermented food into a delicacy rich with memories and tradition.

　　在上海，酒酿更是深入市井生活的甜蜜符号。无论是清晨点心店里一碗暖乎乎的酒酿圆子，还是节庆餐桌上寓意团圆的酒酿甜品，都透着这座城市对酒酿的喜爱。

　　In Shanghai, wine rice is more than just a dessert—it’s a symbol of everyday sweetness. From a steaming bowl of rice wine balls in a morning dim sum shop to celebratory dishes symbolizing family reunion, this beloved treat reveals the city’s enduring affection for it.

　　　　二百余年的“酒酿之乡”

　　　　A “Hometown of Wine Rice”

　　　　for Over Two Centuries

　　在上海浦东大团镇车站村(原龙潭村)，酒酿的香气已经飘散了二百多年，这里素有“酒酿村”的美誉。

　　In Chezhan Village of Datuan Town, Pudong (formerly Longtan Village)， the aroma of wine rice has lingered for over 200 years, earning the village the nickname “Wine Rice Village”.

　　“以前村里做酒酿的师傅很多，农闲时大家自己做给亲戚、小孩吃，还会相互分享，手艺好的还会到奉贤、川沙上门帮做，被大家称为‘龙潭酒酿帮’。”上海市非物质文化遗产酒酿制作技艺代表性传承人黄秀萍回忆道。

　　“Back then, many villagers were skilled in making wine rice. During the off-season, everyone would make it for relatives and children, sharing freely. Those with exceptional skills were even invited to neighboring towns like Fengxian and Chuansha to help, earning the group the name ‘Longtan Wine Rice Guild,’” recalls Huang Xiuping, the representative inheritor of Shanghai’s intangible cultural heritage for wine rice-making.

　　龙潭酒酿制作技艺相传至今已有200多年，淘米、蒸饭、洒水、淘饭、拌酒曲、挖酒酿潭、保温发酵、开缸。八个步骤都有“独门秘诀”，因此做出来的酒酿才口感醇厚，鲜甜爽口。“制作酒酿的步骤网上其实都有，但龙潭酒酿的制作技艺是历经了几代人传承下来的，口味就是不一样，其中，最关键的一步就是淘饭，蒸好的米饭直接用冷水冲洗，制作的师傅直接用手来感受饭的温度，不能太冷也不能太热。”黄秀萍说。

　　The Longtan method has been passed down for over two centuries, involving eight intricate steps: washing the rice, steaming, sprinkling water, re-washing, mixing with yeast, scooping into fermentation vats, maintaining warmth for fermentation, and finally opening the vat. Each step has its “secret touch”， giving the rice its signature rich, sweet, and delicate flavor. “Although the steps are available online, the Longtan technique is a heritage passed down through generations. The taste is unique, especially the rice-washing step. The cooked rice is rinsed with cold water, and the maker gauges the temperature by hand—it mustn’t be too hot or too cold”， Huang explains.

　　经过师傅们精心准备最终酿成的酒酿，米水清澈、酒香浓郁，入口清甜软糯，无论是直接食用还是搭配其他食材，都能让人感受到纯粹的米香与甜润。

　　The finished wine rice has clear, fragrant rice water and a mellow aroma. Its sweet, soft texture delights the palate, whether enjoyed alone or combined with other ingredients, offering a pure taste of rice and natural sweetness.

　　百变酒酿

　　The Versatility of Wine Rice

　　酒酿的魅力，在于它的百搭属性，既能作为甜品主角，也能成为创意料理的点睛之笔。

　　Part of the charm of Shaoxing wine rice is its adaptability. It can shine as the star of a dessert or add a creative twist to modern cuisine.

　　在江南地区不少饭店，酒酿圆子是当之无愧的“必点菜”。软糯的圆子搭配清甜的酒酿，撒上几颗枸杞，一碗下肚，暖胃又暖心。

　　In Jiangnan restaurants, wine rice balls are a must-order. Soft, chewy rice balls bathed in sweet rice wine, sprinkled with goji berries, warm both body and soul.

 

 

　　而在大团镇还诞生了“酒酿拿铁”这样的创意吃法——将百年传承的酒酿与现代咖啡文化融合，醇厚的咖啡中带着酒酿的清甜，碰撞出奇妙的风味。

　　Innovation thrives in Datuan Town, where creative twists like “Wine Rice Latte” have emerged—blending century-old wine rice with modern coffee culture. The rich coffee carries a subtle sweetness, creating a surprisingly delightful flavor.

　　除此之外，酒酿还能制作成酒酿蛋、酒酿年糕，甚至是酒酿冰淇淋。炎热的夏天，一碗冰镇酒酿能驱散暑气；寒冷的冬日，热煮的酒酿则能带来温暖。无论是传统吃法还是创意搭配，酒酿总能以不同的姿态，满足人们对甜蜜的向往。

　　Beyond this, wine rice can be made into rice wine eggs, rice wine cakes, and even rice wine ice cream. In summer, a chilled bowl refreshes and cools, while in winter, a warm bowl offers comfort and warmth. Whether traditional or inventive, wine rice satisfies the universal desire for sweetness in countless forms.

　    做一份酒酿试试？

　　Try Making Wine Rice at Home

　　说了这么多，你想在家里尝试一下做酒酿么？可以按照以下方法试试哦～

　　Inspired to make your own wine rice? Here’s a simple method:

　　材料准备

　　Ingredients

　　优质糯米500克、甜酒曲4克、温开水200毫升、干净无油的容器(建议用陶瓷或玻璃容器)

　　500 g high-quality glutinous rice、 4 g sweet rice yeast、200 ml warm water、clean, oil-free container (ceramic or glass recommended).

　　制作步骤

　　Steps

　　浸泡糯米

　　Soak the rice

　　将糯米洗净，加入清水浸泡6-8小时(夏季可缩短至4小时)，直到米粒用手指能轻松捏碎。

　　Wash the rice and soak it in water for 6–8 hours (4 hours in summer) until grains can be easily crushed between fingers. Wash the rice and soak it in water for 6–8 hours (4 hours in summer) until grains can be easily crushed between fingers.

　　蒸煮糯米

　　Steam the rice

　　把浸泡好的糯米捞出，沥干水分，放入蒸锅大火蒸30分钟左右，至糯米熟透但不软烂。蒸好后将糯米倒入干净容器中，晾凉至35℃左右(手感温热不烫)。

　　Drain and steam the soaked rice over high heat for ~30 minutes until cooked but not mushy. Transfer to a clean container and cool to ~35°C (warm to the touch, not hot).

　　拌曲发酵

　　Mix with yeast

　　将甜酒曲用温开水搅拌溶解，均匀地倒入晾凉的糯米中，充分搅拌，让每粒糯米都沾上酒曲。

　　Dissolve sweet rice yeast in warm water and stir evenly into the cooled rice. Ensure every grain is coated.

　　密封发酵

　　Ferment

　　将拌好的糯米压实，中间挖一个小洞(便于观察发酵情况)，盖上容器盖子，用保鲜膜密封好，放在25-30℃的环境中发酵24-48小时。

　　Press rice firmly into the container, make a small hole in the center for observation, cover, and seal with plastic wrap. Ferment at 25–30°C for 24–48 hours.

　　完成发酵

　　Check and store

　　当小洞中渗出甜酒，且糯米能闻到浓郁酒香时，酒酿就制作完成了。做好的酒酿可放入冰箱冷藏，口感会更加清甜。

　　When a sweet liquid seeps from the hole and the rice smells fragrant, the wine rice is ready. Refrigerate for a sweeter taste.

　　小贴士

　　Tips

　　所有容器和工具必须保证干净无油，避免杂菌影响发酵。

　　Ensure all containers and tools are clean and oil-free to prevent unwanted bacteria.

　　发酵温度很关键，温度过低发酵缓慢，温度过高则可能导致酒酿变酸。

　　Temperature is crucial—too low slows fermentation, too high may turn it sour.

　　喜欢更甜口感的，可以在发酵前加入适量白糖搅拌均匀。

　　For extra sweetness, stir in some sugar before fermentation.

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编辑：谢梦圆