When living in Korea, you might remember going to a Chinese restaurant and enjoying Jajangmyeon with sweet and sour pork, and occasionally having a drink of Baijiu. That clear liquor in a bottle may look like water at first glance, but the moment you take a sip, it feels like your mouth is on fire; that's the charm of Baijiu. Baijiu is a type of traditional Chinese distilled liquor known as 'Baijiu (白酒)', which originally refers to all liquors made from distilled grains in China. Among them, the one made primarily from sorghum (known as 'Gao Liang') is what we refer to as Baijiu.

Even though they share the same name, the taste of Baijiu varies greatly by region. The Maotai from Guizhou Province is an authentic Baijiu made from 100% sorghum, with a deep and rich aroma, while the Fenjiu from Shanxi Province is known for its soft and subtle fragrance. The Sichuan's Shadux is packed with flavor as it includes five different grains along with wheat, and Wuliangye is famous for its complex blend of those five grains. Just looking at this, you can see how vast the world of Baijiu is.

Baijiu typically has an alcohol content ranging from 30 to 60 degrees. Even the lower alcohol varieties are in the 30s, so it's not a light drink. If you're trying it for the first time, pour a little into a Baijiu glass and take a moment to enjoy the aroma. As the fruity scent brushes your nose, the moment you swallow, it spreads like fire down your throat. The initial sensation is hot, but the aftertaste is clean, leaving your mouth refreshed. This makes it pair very well with rich Chinese dishes like Malatang or Kung Pao Chicken.

Chinese Baijiu varies greatly in flavor depending on the production method. The type of yeast used, the fermentation process, and the distillation temperature all contribute to the liquor's character. It can be categorized into different types such as fragrant, strong, and mild, with the strong type being particularly intense. A single sip can make your nose and throat tingle simultaneously. In contrast, the fragrant type is smooth enough for beginners to enjoy without hesitation.

The aroma of Baijiu is truly intense. Just a drop on your clothes can leave a smell that lingers even after several washes, leading to the joke in China that "if you spill Baijiu, your day is over." However, that strong aroma is also what makes Baijiu special.

Interestingly, Baijiu is surprisingly low in hangover effects. It is said to have fewer impurities because it is a distilled spirit. Of course, if you drink a whole bottle of something over 50 degrees, there's no such thing as a hangover-free drink. This is only true when consumed in moderation.

Baijiu is also used in cooking. It is very effective for enhancing the flavor of dishes or eliminating the smell of meat. Chef Choi Hyun-seok has mentioned that when the home gas flame is weak, he lightly pours Baijiu into the pan and ignites it to increase the heat. However, be careful not to add too much, as it can overpower the entire dish with its flavor.

Ultimately, Baijiu is a drink that is as strong as fire and as subtle as aroma. One sip makes you feel the time and stories of China within it. If it's your first time, start with the fragrant type. You'll find yourself realizing, "Ah, this is the taste of Baijiu," amidst the clean aftertaste with a hint of fruitiness.