Chinese brewing includes a wide range of traditional alcoholic beverages. **Baijiu**, a strong distilled spirit, is made primarily from sorghum or rice. The fermentation involves complex microbial processes, often using clay jars to enhance its distinct flavor. **Mijiu**, a type of rice wine, is brewed by fermenting glutinous rice with the help of a yeast starter called **qu**. Another popular beverage is **huangjiu**, a sweet, low-alcohol drink made from rice, barley, or millet, often consumed warm. Different regions in China have their own brewing methods and flavors, reflecting the country’s diverse culture and agricultural heritage.