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Cherry Medicinal Liquor

(樱桃药酒 / 체리약선술)

 

Cherry-infused medicinal liquor (樱桃泡酒) has the traditional effects of invigorating blood circulation, removing blood stasis, dispelling cold, and eliminating wind-dampness. Long-term, moderate consumption is also believed to benefit beauty and skin health.

 

Cherries are warm in nature with a slightly sour and sweet flavor. Their main actions are promoting blood circulation, removing blood stasis, expelling cold, and eliminating wind-dampness. In clinical practice, cherry liquor is used for conditions related to blood stasis and wind-dampness, such as angina pectoris, myocardial infarction, cerebral thrombosis, and cerebral infarction, where long-term consumption may help promote circulation and remove stasis.

 

Cherry medicinal wine also disperses cold and unblocks the meridians, making it useful for rheumatic arthritis, joint disorders

 

caused by overwork or injury, and pain due to wind-damp obstruction.

Modern scientific studies show that cherries have notable beautifying and skin-nourishing properties, making cherry liquor a particularly suitable health drink for women.

 

Traditional Chinese Medicine (TCM) Functions

• Cherry liquor tonifies Qi and strengthens the Middle Burner while dispelling wind-dampness.
• Replenishes primordial Qi and nourishes the skin.
• When infused in alcohol, it helps treat muscle numbness, limb weakness, and pain in the waist and legs due to wind-dampness.
• It is also effective for body weakness after illness, spleen–stomach dysfunction, and musculoskeletal pain caused by wind-damp.

 

Ingredients

• Cherry (樱桃 / Cherry) – 500 g
• Baijiu (白酒 / Chinese white liquor) – 1000 ml

 

Preparation

1. Wash fresh cherries (樱桃 Yīngtáo) and drain completely.
2. Place the cherries into a clean, airtight container.
3. Pour in the baijiu (白酒 Bái jiǔ).
4. Seal and let it infuse for 10 days.

 

How to Consume

• After 10 days, the infused liquor can be consumed, and the cherries may also be eaten.
• Take 10–20 ml, 1–2 times daily, preferably before meals.

 

About Cherries (樱桃)

Cherries belong to the Rosaceae family (蔷薇科), genus Prunus (李属).
 

They are rich in vitamins, minerals (especially iron), and antioxidants (such as anthocyanins).
 

Health benefits include blood nourishment, beauty and skin improvement, digestion support, antioxidant effects, and better sleep quality.

I

n the Chinese market, both “樱桃 (Yīngtáo)” and “车厘子 (Chēlízi)” often refer to imported sweet cherries (Prunus avium) from Europe or the Americas.

 

Health Benefits of Cherries

1. Blood Nourishment & Beauty

• High in iron, cherries support hemoglobin production and prevent iron-deficiency anemia.
• Rich vitamin C helps brighten the skin and reduce pigmentation.

2. Digestive Support

• Dietary fiber promotes bowel movements and aids digestion.

3. Improved Sleep Quality

• Certain compounds in cherries modulate neurotransmitters that support healthy sleep.

4. Antioxidant & Anti-Cancer Effects

• Antioxidants such as anthocyanins and ellagic acid help remove free radicals and reduce cancer risk.

5. Muscle Pain Relief

• Anti-inflammatory substances in cherries may ease post-exercise muscle soreness.

6. Bone Health

• Contain calcium, phosphorus, and other minerals beneficial for bones and teeth.

 

Cherry Varieties and Terminology

① Chinese Cherry（中国樱桃）

• Scientific name: Prunus pseudocerasus
• Thin skin, soft flesh; mostly consumed locally due to limited transportability.

② European Sweet Cherry（欧洲甜樱桃）

• Scientific name: Prunus avium
• The most common fresh cherries sold in markets today.

③ “车厘子 (Chè lí zi)”

• Cantonese transliteration of “cherries.”
• In mainland China, usually refers to imported sweet cherries, distinguished from domestic 樱桃.

 

How to Choose and Store Cherries

Choosing

• Fresh cherries have green stems.
• Older cherries have stems that turn dark brown or black.

 

Storage

• Highly perishable; best stored at low temperatures.
• Optimal storage conditions:
  • Temperature: –1 to 1°C
  • Humidity: 90–95%
  • Storage duration: 30–40 days
• If not consumed immediately, keep submerged in cold water or refrigerate at 1–4°C.

 

Recommended Intake

• Children: 3–5 cherries/day
• Adults: 8–10 cherries/day

 

About Baijiu (白酒)

Baijiu is a traditional Chinese distilled spirit made from grains such as rice, sorghum, or corn.
It is clear and typically high in alcohol content. In Korea, it is known as baiju, gaoliang liquor, or baekgal.

 

Key Characteristics

• Definition: A distilled alcoholic beverage made from grains.
• Color: Clear and colorless.
• Ingredients: Rice, sorghum, corn, and other grains.
• Production: Steamed grains → fermentation with starter cultures → distillation.
• Alcohol content: Generally high.
• Note:
  The Chinese term 白酒 is different from the Korean traditional “백주” (rice wine).

 

Classification of Baijiu (白酒)

1. By Saccharification & Fermentation Starter (糖化发酵剂)

① Daqu Baijiu (大曲酒)

• Uses Daqu as the saccharification and fermentation agent.

② Xiaoqu Baijiu (小曲酒)

• Uses Xiaoqu as the starter.

③ Fuqu Baijiu (麸曲酒)

• Uses Fuqu plus a fermentation starter (酒母).

④ Mixed Qu Baijiu (混合曲酒)

• Made using two or more types of qu (Daqu, Xiaoqu, Fuqu), or
• Uses saccharifying enzymes and brewing yeast.

 

2. By Production Process (生产工艺)

① Solid-State Baijiu (固态法白酒 / Traditional Baijiu)

• Grain-based.
• Uses solid or semi-solid fermentation.
• No added ethanol or non-fermentation-derived flavor/color substances.
• Represents authentic traditional baijiu.

 

② Liquid Fermentation Baijiu (液态法白酒)

• Uses liquid fermentation.
• Grain-derived edible ethanol may be added.
• Contains no flavor or color components not produced by fermentation.

 

③ Solid–Liquid Combined Baijiu (固液法白酒)

• Uses edible ethanol or liquid-base baijiu, then
  • distills with solid fermented materials, or
  • blends with traditional solid-state baijiu.
• No added non-fermentation flavor/color substances.
• Has unique characteristics from its hybrid production method.