Mijiu is a traditional Chinese rice wine made from fermented glutinous rice, water, and a fermentation starter called qu. It has a sweet flavor and a lower alcohol content compared to many other alcoholic beverages, typically ranging from 8% to 20% alcohol by volume. Mijiu is often enjoyed warm and is commonly used in cooking, especially in dishes like braised meats and sauces. This beverage has a long history in China, dating back thousands of years. It is often served during celebrations and rituals, symbolizing good fortune and happiness. Mijiu can be found in various regional styles, each with unique characteristics, reflecting the diverse culinary traditions of Chinese cuisine.