Drinking Customs and Incorrect Drinking Methods
China's ethnic minorities enjoy drinking, and their diverse drinking customs are unique and full of local flavor.
Shanlan Wine
The Li people in Hainan and other areas are known for their hospitality. When guests arrive, they offer homemade Shanlan wine to welcome them. Their drinking ritual consists of three stages: the first stage, called "Qiang Fu Ang," is for drinking and fostering friendship; the second stage, called "Bi Ao," means getting drunk, as is required by Li custom; the third stage, called "Tun Zhuo Qiu," is when the host and guest sing local folk songs to each other.
Liver and Gallbladder Wine
The Shui people traditionally treat guests to "Liver and Gallbladder Wine," symbolizing a bond of sincerity and sharing both hardships and joys. When they slaughter a pig, they usually save the gallbladder. When the guests are seated and a few rounds of wine have been consumed, the host takes out the gallbladder, cuts open the duct, and lets the bile flow into a wine pitcher. They then pour a cup for everyone present, starting with the guest, followed by the host. The climax of the drinking often involves a "crossed-arm toast," where the host and guest link arms, raise their cups, and drink the wine offered by the other, symbolizing sincerity.
Ox Horn Wine
In the southeast of Guizhou, the Miao people offer fragrant and delicious ox horn wine to their guests. The Miao people own beautifully carved water buffalo horns. When a guest arrives at the village gate, elegantly dressed Miao girls present them with ox horn wine. At the same time, several other girls hang two or three purple-red painted eggs on the guest's chest to signify good fortune. If the guest understands the Miao custom, they should hold the ox horn with both hands and drink it all in one go to enter the village smoothly.
Highland Barley Wine
The Tibetan people are very hospitable. When a guest from afar arrives, they are offered highland barley wine. This wine is made by cooking highland barley, mixing it with yeast, and then sealing it in a clay jar for fermentation. The wine is slightly yellow, slightly sweet, and has an alcohol content of about 10 degrees, earning it the nickname "Tibetan Beer" by foreign visitors. When drinking, the host fills a cup, lets the guest take a sip, refills it, and the guest drinks again. This is repeated three times, and finally, the guest finishes the full cup. This custom is called "Three Sips, One Cup." While persuading guests to drink, the host often sings a heartfelt toast song, which is particularly moving. If a guest cannot drink, they can dip their little finger in the wine, flick it three times to the upper right, and the host will not insist.
Incorrect Drinking Methods
Incorrect Method One: Mixing Carbonated Drinks with Alcohol
Many people drink carbonated beverages like Sprite, Coke, or soda while consuming alcohol, believing this "dilutes" the alcohol and prevents intoxication. In fact, the carbon dioxide gas released in the stomach forces alcohol into the small intestine much faster. The small intestine absorbs alcohol far more quickly than the stomach, causing faster and greater harm. Under the influence of carbonation, alcohol can also more easily cross the blood-brain barrier and cause damage. To truly dilute alcohol, drinking water is the best solution.
Incorrect Method Two: Drinking Quickly and Eating Slowly
The pace of drinking should be slow, not fast. Drinking quickly raises the concentration of ethanol in the blood, leading to intoxication. If you drink slowly, your body has more time to break down the ethanol, resulting in less of it being produced and making you less likely to get drunk. Try to drink slowly, in small sips. Eating slowly while drinking large amounts is counterproductive. The correct approach is actually to drink in small sips and eat heartily.