Archived talk
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- Archive 6 (February 2, 2007 - March 15, 2007)
Jiu Bis
Yeah, I agree he does bring up some good points. I think we may have had a similar discussion way back on whether to call the article "fermented chinese wines" or "huangjiu" and "distilled chinese wines" or "baijiu". I personally think that he is (sorta, partially, maybe) arguing that the "overall ingredient" should be the main classification parameter with "main technique" being the sub-categories. Really, we can choose ANYTHING to be the main classifying parameter; whether the liquor is pure rice or not, which starter is used, the "simplicity" of the technique, the region of production, the proportion of glutinous to "normal" rice, ad nauseum. However for better or worse, the alcohol articles in wikipedia is split into two big chunks: "distilled" and "fermented". For coherency and clarity, I think this is the was Chinese liquors should also be organized. I'm going to sleep, will come play tomorrow if the game is still on, and from the looks of it, it will. ;) Sjschen 06:33, 15 March 2007 (UTC)
When I read sources to write the section, it's said to be named this way because it "Smells like rice spirit" Sjschen 06:38, 15 March 2007 (UTC)
It seems that we are far from reaching an agreement
Corn whiskey is also one kind of whiskey.--Ksyrie 13:06, 15 March 2007 (UTC)
Su-hang
Tauchu = .... I have no idea. Seems like a Min dialect, but I can't find a source. -- ran (talk) 18:11, 15 March 2007 (UTC)
- Yep, it's pretty common =) -- ran (talk) 18:30, 15 March 2007 (UTC)
The third tone always becomes a second tone before another third tone, but in pinyin it's always marked as third tone even if it's pronounced differently. -- ran (talk) 19:52, 15 March 2007 (UTC)