如果当今中华丰丽的酒汇成一条浩瀚的大河,我们逆流而上,到达古老源头,便会来到夏朝见到仪狄,那是四千多年前的夏朝初年。 朱翼中的《酒经》说,当时的政府官员仪狄用桑叶包饭发酵酿造了酒。他把酒献给大禹以邀功获赏。 这当然还不是最初的酒,最初酒的源头肯定在民间。桑叶包饭酿酒,说不定是一位农妇包好饭带往山野当劳作午饭,忘了吃了,后来它发酵成酒。人类最初的许多发明都属偶然。 If today’s abundance of Chinese wine into a vast river, we upstream, reaching the ancient fountainhead, will come to the summer to see Yi Di, it is more than four thousand years ago, the early Xia Dynasty. Zhu Yizhong’s “Jiu Jing” said that when the government officials Yi Di fermented mulberry wine brewing. He dedicated his drink to Dayu for a reward. This of course is not the original wine, the source of the first wine must be in the private sector. Mulberry rice wine, may be a farmer woman wrapped rice to the mountains to work as a lunch, forget to eat, and later it is fermented into wine. Many of the first human inventions were accidental.