專 業（方向） 英語（藝術翻譯）
年 級 2011級
姓 名 肖尚偉 楊珺 張雨
學 號 201104010055---
完 成 時 間： 2015 年 5月
The Traditional Corn liquor-Making Technology
in the Qiang and Its Path to Industrial Development
學 生 承 諾
年 月 日
年 月 日
I. Origin of Corn Liquor in the Qiang 1
II. The Brewing Process of Corn Liquor in the Qiang 3
III. The Path to Industrial Development of Corn Liquor in the Qiang 5
3.1 Strengthening the brand into a powerful one featuring their own district 6
3.2 Achieving the scale management by integration and reorganization 6
3.3 Expanding advertising efforts and actively explore markets 7
The traditional corn liquor-making technology in the Qiang is widely distributed in places teemed with corn, like Guixi, Dunshang, Qingpian villages in Beichuan and Pingwu and Jiangyou countries; and has extended throughout the country, e.g.: Mianyang, Deyang, Guangyuan, Nanchong counties, Shaanxi and Gansu provinces, which is extremely popular among the masses. （楊珺譯）
I. Origin of Corn Liquor in the Qiang
The winemaking, a miracle in Chinese traditional culture, dates back a long way. According to the devices for wine-making unearthed, the winemaking existed in Yellow Emperor and Yu Era, dating back slightly more than 5,000 years. And its origin may be much earlier. In ancient times, people possibly tasted the one naturally fermented first then imitated those fermented wines. As the common view shared by scholars at home, the winemaking was relatively highly developed in all industries during Longshan Period. The traditional brewing techniques of corn liquor prevailed in Beichuan in Qing dynasty. Living in mountainous region teemed with corn, Qiang people (a minority in China) had long survived on a diet of it. They mixed the rice into the corn, making food of ‘silver wrapped in gold’ and ‘gold wrapped in silver’. Besides, the corn liquor was brewed for its high nutritional value and conservation value. （楊珺譯）
Brewed with different ingredients, the corn liquor and the common one, whose microorganism and fermentation vary, are poles apart. As a saying goes, “Grain is the soul of any liquor”, that is, ingredients are the base for liquor-making. The choices of ingredients will undoubtedly lead to different flavors and nutrition. Currently, the corn is recognized as the “Gold of Plant” in the world. Its cellulose is 4-10 times higher than that of rice and millet, which can promote the bowel movement and cut the risks of intestinal cancer. Besides, it can lower your cholesterol and prevent coronary heart disease. The glutathione, “handcuff” to cancer, is contained in corn, which effectively lowers the incidents of colon cancer and rectal cancer. Meanwhile, the abundant tocopherol-VE contained in the corn can promote body development and prevent the spots and wrinkles, greatly slowing the effects of aging whilst increasing the vigor of your body. And the amino acid contained in the corn is rich in glutamic acid which can improve breathing in brain cell and aid in excluding ammonia in the brain tissue, playing a good role in improving your memory. Abundant Eter in the corn can be fermented to cyclohexanol and phosphoric acid-the main substance in metabolism of human being. Thus, corn liquor prevails over other liquor not only in its clear transparent and mellow taste but its nutritious elements. （張雨譯）
Living in the mountainous region, the Qiang people have widely cultivated corn when it was first introduced to Beichuan in the early years of Qing dynasty. Since then, they have long survived on a diet of it, making it into various food and liquor. A hundred years of evolution has made its traditional corn liquor-making technology matured. And compared with other liquor, this one with mellow taste, enjoying features of abundant nutrition, microorganism and not easy for you to get drunk, is popular among both the locals and the foreigners and has been spread through the country. （張雨譯）
II. The Brewing Process of Corn Liquor in the Qiang
Inheriting the traditional corn-liquor making method from his family, Deng Yuanhai, the inheritor of this liquor, added his new ideas into the traditional technology, thus creating the “Ape King Corn Liquor” in Ape-King Gratoo in Jiuhuang Mountain Scenic Area. The brewing process is as follows:
1. Select pollution-free corn grown in the cornfield on Jiuhuang Mountain, 2000 meters from the sea level. This kind of ecological corn, which is different from the others, is rich in starch with full ears;
2. Soak the cleaned corn into water for 12-16 hrs in summer and 24 hrs in winter;
3. Cook the corn well-soaked to medium-well/well-done and drain it before braising for 2-5 hrs;
4. Braise the corn in steamer for 10 minutes after steaming. Then sprinkle the boiled water of 80 ℃ on it to make it well-cooked and fully moist until it burst;
5. Spread the corn well-cooked out on the thin film or clean mat and mix the wheat bran well into it. Then stir the distiller’s yeast: 300g in summer and 350g in winter for 50 kg corns. The distiller’s yeast can be stirred once the corn is cooled to 30 ℃, which must be evenly stirred;
6. Put the prepared corns into fermentation tanks covered with thin films for fermenting. The tanks should be sealed for 15 days in summer, 20 days in spring and autumn and 25 days in winter. Do not open the tanks midway;
7. When the corns in the fermentation pool go down significantly and become empty with water bursting out, the unsweetened corns can be then distilled in the distilling vessel;
8. Put the corn liquor distilled into the tank and stored in the karst cave in Ape-King Gratoo. Take it out any time you need.
The whole brewing process is conducted in the karst cave in Ape-King Gratoo, which is suitable for brewing and storing corn liquor as it is cool in summer and warm in winter. The water for brewing, which is clear and abundant in microorganism, is the “underwater” taken in the cave. The “Alp King Corn Liquor” brewed by the traditional corn-liquor making technology goes down a storm not only for its mellow taste, rich nutrition but microelements provided and it is good for your health.
As the modern economy develops rapidly, the advanced brewing technique has prevailed over the traditional one with its high productivity and profits, making the traditional brewing technique lose its economic edge. The corn liquor, brewed with traditional brewing technique, not only features in its unique culture, but its conservation value---the representative of mild flavor Chinese white spirits. Since the technique comes down from one line, protective measures should be taken in urgent need for not losing a technique like this. （董潔妮譯）
III. The Path to Industrial Development of Corn Liquor in the Qiang
3.1 Strengthening the brand into a powerful one featuring their own district
Creating a famous brand and developing brand strategy are two key factors for opening the market. For the Qiang corn liquor, they should enhance scientific research, increase both the capital investment and technical investment, bring forth new ideas to its production technology, lower the cost and improve the quality of the product whilst focusing on a good packaging. Meanwhile, they should adjust its development strategy, optimize product structure and adopt an idea of “raising the upscale product, increasing the mid-scale and reducing the inferior one”, thus solving its status quo that upscale products cannot take their leading role, the mid-scale ones cannot be in well sold while the inferior ones make no profit. And they should focus on the brand advantage, technology innovation, actively promoting their brand strategy. In a word, the Qiang corn liquor should strengthen the brand into a powerful one featuring their own district.（肖尚偉譯）
3.2 Achieving the scale management by integration and reorganization
The Qiang corn liquor is mainly manufactured in family workshop, therefore it cannot compete with those famous brands and has weak market competitiveness for its small scale and poor quality. Therefore, the factories should coordinate with each other, promoting the cash flow reasonably, activating production factors and increasing their profits. Besides, a Group should be established after integrating scattered workshops, so as to realize intensive and scale development and management. And we should propose the companies to develop openly and ally themselves to famous wineries at home, improving itself with the help of others. Finally, it encourages introducing famous companies or groups to merge and reconstruct companies manufacturing corn liquor by inputting money, technology and labor, thus improving the quality and expanding the living space of the corn liquor companies. （肖尚偉譯）
3.3 Expanding advertising efforts and actively explore markets
To increase market share of business and its brand awareness, the corn liquor companies should expand advertising efforts and actively explore markets by firmly combining the traditional folk activities of Qiang ethnic minority and corn liquor, i.e. coming-of-age ceremony, redeeming a vow to God, wedding, the feast celebrating the first month of a new born and funeral. When they have guests faraway, Qiang people will greet them at the gate of stockaded village. After the guests get off (from a horse or a car), the villagers will stand on both sides with a senior holding a bowl of corn liquor and making the toast. Besides, the corn liquor is popularized in funerals, at that time, relatives will send the liquor and preserved meat. All liquor obtained from the relatives should be given out to the mourners. In celebrations of Qiang calendar year, spring festival, girl’s day, mid-autumn festival and completion of a house, tanks of liquor will be prepared along with sarambo danced, creating an atmosphere of song and laughter when people feel a little bit tipsy. In Qiang calendar year, the main festival for Qiang ethnic minority, people will celebrate the harvest of the year and wish a better year with a tank of corn liquor to praise the traditional virtues of the Qiang people being diligent and plain. （李錦輝譯）
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I would like to express my sincere gratitude to all the people who provided assistance for me during translating the work. First and foremost, my deepest thanks would go to my supervisor, Ms Tang, for her constant guiding and encouragement in the course of translation. She offered so many valuable suggestions to me. Secondly, I am also grateful to my classmates who provided information and advice for me. Special thanks should also go to my friends who have put considerable time and effort into their comments on the draft. At last I would like to thank all my teachers for keeping company with us during the four years.