BEIJING (Reuters) - The French used grapes, Russians fermented potatoes,
Koreans put ginseng in their drink and Mexicans distilled cactus plants to
make fiery tequila.
Now China is introducing fish wine.
Sun Keman, an entrepreneur in the northeastern port city of Dalian, has
formed the Dalian Fisherman's Song Maritime Biological Brewery, with a plan
to use his background in the fishing industry to make fish into wine.
"Different from China's thousands of years of brewing, the brewery will
clean, boil, and ferment fish for making wine," the official Xinhua news
agency reported.
The company already had orders from Japan, Russia and other parts of China,
it said.
Tipplers might also take heart in knowing the brew is purported to be good
for them.
"Experts said the wine is nutritious and contains low alcohol," Xinhua said.
