Alcohol In 19Th-Century China: Legal Or Not?

Alcohol has been an integral part of Chinese culture and history for millennia. Alcohol consumption in China has been referenced in several legends and classical poetry. Alcoholic beverages have been used in both secular and religious ceremonies and have been produced in many households and commercial establishments. Alcohol was also a prominent part of the country's diet, with the Dutch historian Frank Dikötter describing the period between the Han and Tang dynasties as a golden age for alcohol consumption. In the 19th century, China was opened up to the world through the First and Second Opium Wars, which introduced European alcoholic beverages and methods of alcohol production throughout the country.

Alcohol in China has a long history, dating back to the Han and Tang dynasties

During the Han dynasty, beer progressively disappeared in favor of huangjiu and the rice wines of southern China. Distillation may have been practiced as early as the later Han dynasty, but the earliest evidence discovered dates to the Jin and Southern Song dynasties.

By the Tang dynasty, home brewing was a familiar chore, although the poor had to make do with poorly filtered mash. The sticky rice-based choujiu dates to at least the Tang dynasty and was praised by the Chinese poet Li Bai. The Dutch historian Frank Dikötter describes the period between the Han and Tang dynasties as a "golden age" for alcohol.

Alcohol was an integral part of the culture in ancient China, with wine playing a role in various ceremonies, both religious and secular. Early writings suggest a certain reverence for wine, which seems to preclude the party atmosphere associated with drunkenness in other cultures. For example, the ultimate downfall of the Shang dynasty was blamed on excessive drinking by some. However, there were attempts to curb alcohol consumption in later dynasties, such as the Chou dynasty, which ruled that anyone caught drinking could be arrested and put to death.

In the 19th century, European alcoholic beverages and production methods were introduced throughout China following the First and Second Opium Wars. This period also saw the introduction of European-style red wines, which are now fueling the massive boom in China's wine industry. Today, alcohol consumption continues to be a cultural norm in Chinese society, especially at social events.

European alcoholic beverages were introduced following the Opium Wars in the 19th century

Alcohol has been a part of Chinese culture for millennia, with alcohol consumption continuing to be a cultural norm in modern Chinese society. Alcoholic beverages were traditionally warmed before being consumed, a practice that goes back to the early dynastic period. The temperature ranges from approximately 35 to 55 °C, allowing the drinker to better appreciate the aromas without losing too much alcohol.

In the 19th century, China was forced to open up to foreign trade following the First and Second Opium Wars. This resulted in the introduction of European alcoholic beverages and methods of alcohol production throughout the country. Prior to this, wine had been reintroduced to China in Macao by Portuguese traders and missionaries, but the impact was minor.

The modern Chinese name for beer, pijiu, is a Qing-era transcription of the English "beer" and German "bier". Two of the principal brewers in modern China, Tsingtao and Harbin, are named for the sites of former major German and Russian breweries. Other establishments, such as the EWO Brewery Ltd., grew to serve the demand for western beer in the Shanghai International Settlement.

Whisky is also becoming increasingly popular in China, although domestically produced whisky is limited. Chinese alcoholic beverages have a long history as part of ceremonies and diets, as well as being produced by many households and commercial establishments.

Alcohol is deeply ingrained in Chinese culture, associated with social events, festivals, and business

Alcohol has been a part of Chinese culture for millennia, with several Chinese legends mentioning alcohol consumption. Alcohol is deeply ingrained in Chinese culture and is associated with social events, festivals, and business. It is a symbol of unity during celebrations, a mark of respect when toasting elders, and a way to forge business relationships.

The consumption of alcohol in China has a long history, with various alcoholic beverages being produced and consumed throughout the country's different regions and historical periods. For example, the sticky rice-based choujiu dates back to at least the Tang Dynasty and was praised by the Chinese poet Li Bai. The period between the Han and Tang Dynasties has been described as a "golden age" for alcohol consumption in China.

Alcohol is also associated with specific festivals and celebrations in China. For instance, during the Dragon Boat Festival, people consume realgar wine, which is made by mixing huangjiu with realgar, an arsenic sulfide used as an insecticide. This drink is thought to prevent disease and promote health, although modern Chinese authorities discourage its consumption due to its toxic ingredients.

In addition to social events and festivals, alcohol is also closely linked to business culture in China. Business deals are often sealed over rounds of baijiu, a clear spirit made from fermented grains. Refusing a drink during these occasions can sometimes be considered a slight against the host or a sign of disrespect.

The role of alcohol in Chinese culture has evolved over time, influenced by various factors such as historical events, trade, and cultural exchanges. For example, after the First and Second Opium Wars in the 19th century, European alcoholic beverages and methods of alcohol production were introduced throughout China, particularly in the case of beer.

While alcohol has been an integral part of Chinese culture, there has also been a recent increase in alcohol-related problems in the country. This has led to a growing recognition of the need for effective alcohol control policies and public health interventions to address the negative consequences of excessive alcohol consumption.

Alcohol control policies in China include restrictions on drinking and driving, and rules for officials

Alcohol has been a part of Chinese culture for millennia, with several Chinese legends mentioning alcohol consumption. Alcohol was also introduced to China in the 19th century by European traders and missionaries, particularly during the First and Second Opium Wars.

Since 1990, China has implemented several alcohol control policies to curb the harmful use of alcohol, which has been recognised as a severe public health issue. These policies include the prohibition of driving while intoxicated, which has been successful in reducing traffic injuries and fatalities. Other traditional alcohol control policies, such as taxation increases, availability restrictions, and restrictions on advertisement and marketing, have had a minimal impact on reducing alcohol consumption.

An extensive anti-corruption campaign that prohibited the consumption of alcoholic beverages by government officials has been credited with substantially contributing to the reduction in alcohol consumption and related harms. This campaign denormalized alcohol use and is considered a key factor in decreasing per capita alcohol consumption in China between 2016 and 2019 by 2.4 litres of pure alcohol, or 33%.

To further strengthen alcohol control policies, recommendations have been made to restrict the availability of alcohol by limiting the density and trading hours of alcohol outlets, as well as implementing an underage drinking law that establishes a minimum legal drinking age. These measures aim to reduce excessive alcohol consumption and protect minors from drinking-related harm.

China's alcohol policies have been criticised as inadequate, with a lack of enforcement and outdated regulations

Alcohol has been a part of Chinese culture for millennia, with evidence of brewing dating back 8000-9000 years. It has been used in traditional medicine and is an integral part of social events and festivals. Alcohol consumption is also associated with classical poetry, and the famous Chinese poet Li Bai is known as China's 'patron saint of alcohol'.

However, China's alcohol policies have been criticised as inadequate, with a lack of enforcement and outdated regulations. Since the early 1980s, alcohol-related problems have been on the rise in China, with excessive and frequent drinking reaching epidemic levels. The prevalence of alcohol-related physical and mental illnesses has also increased. China has implemented some policies to address this issue, such as prohibiting driving while intoxicated and the "Eight Rules" prohibiting officials from drinking during work hours. However, these policies are often not comprehensive or well-enforced, and China's alcohol control strategy has been described as lacking when compared to neighbouring countries.

One of the challenges in developing effective alcohol policies in China is the country's long history of alcohol use and the social and cultural acceptance of drinking. Alcohol is deeply ingrained in Chinese society and is seen as an important aspect of socialising and building relationships. Drinking is also associated with career advancement, and job advertisements sometimes even request that applicants have a "good drinking ability".

Additionally, the alcohol industry's influence on alcohol use in China is not well understood, and there is a lack of effective public health policy responses to prevent alcohol-related harm. The rapid economic and cultural shifts following the deregulation of the alcohol industry in the late 1970s to early 1980s have contributed to the growth of the alcohol market in China. The demand for grain in alcohol production also poses a threat to food security, which has been a concern for the Chinese government.

To address these issues, experts have recommended that China implement more comprehensive and effective alcohol control policies. Suggested measures include restricting the availability of alcohol by limiting the density and trading hours of alcohol outlets, reducing the issuance of production licenses, and establishing a minimum legal drinking age to protect minors. These strategies have been proven effective in other countries and could help reduce the harmful effects of alcohol use in China.

Frequently asked questions