El huangjiu es un tipo de bebida alcohólica china elaborada a partir de grano de arroz, mijo o trigo. A diferencia del baijiu no son licores destilados, conteniendo menos de un 20% de alcohol, debido a la inhibición de la fermentación por el etanol a esa concentración. Estos vinos son tradicionalmente pasteurizados, envejecidos y filtrados antes de su embotellamiento final para su puesta a la venta. Los diversos estilos de huangjiu pueden variar en color de claro a beis, marrón amarillento o marrón rojizo. El huangjiu se bebe directamente tras enfriarse o calentarse, o se usan en cocina. Se produce principalmente en la China continental y Taiwán.

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Huangjiu, translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat and a jiuqu starter culture. Unlike baijiu, such liquors are not distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their final bottling for sale to consumers. Some styles are aged for as much as 20 years and sold as premium products. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process and some consider it to be the most important ingredient. Huangjiu is either drunk directly after being cooled or warmed, or used in Chinese cooking. Major producers of huangjiu include mainland China and Taiwan.

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