should be about the same. Basin should always move around in, so that the basin of the rice is heated evenly. After a day or two, there was a wine flavor shone through from the pot. When one opened the quilt, the middle of the hole that hole, there is a Wang-like liquid milk, take your finger dipped in taste, very sweet, but with different sugar, slightly wine. Production of fermented glutinous rice which is an important indicator of success. So he can eat. Or take a two spoonfuls of water to boil and drink. Or in the fermented glutinous rice in boiling into the eggs, flowers, purse eggs, soup with eggs to eat. Can also be cold. Off in the country, not only do people own glutinous rice consumption, the county seat, the town, most businessmen have specialized selling fermented glutinous rice, night market flourished in recent years, fermented glutinous rice is the most common and popular as a snack. Cold fermented glutinous rice is sold, the city's. There are special to sell it without adding water, juice fermented glutinous rice, glutinous rice grains called sub. Also known as glutinous rice or glutinous rice wine, rice, glutinous rice is also called the river therefore rice wine. Among the fermented glutinous rice, the most famous Lintong County, called osmanthus Lintong fermented glutinous rice or glutinous rice Lintong. Production methods and private methods in general think alike. Are best characterized by thicken the sauce, boiled rice floating on the water, wine