Susu Is Still Young
Jiang Hao handed him two thick rolls of silk. Duke Lu opened one and saw the words, "Method of Porcelain Manufacturing."
The precursor to porcelain was primitive celadon, which had a history of roughly four thousand years. True porcelain—the exquisitely beautiful, richly varied porcelain of later generations—first appeared during the Eastern Han dynasty.
Jiang Hao had recorded what kinds of clay to use, the firing temperatures, and how to prepare porcelain glaze. There were also diagrams and explanations for building a porcelain kiln. As long as they followed this method, they would definitely be able to produce porcelain.
Duke Lu was someone who recognized quality. Knowing that this was truly worth a fortune, his hands trembled with excitement.
He opened the second roll, which read, "Method of Winemaking."
Great Qin did not lack methods for making wine. The few of them drank every day, after all. Duke Lu looked toward Jiang Hao.
Jiang Hao said, "This winemaking method includes distillation, so the wine it produces is clear, transparent, and free of impurities. It is also stronger and more intoxicating. I have also added methods for adding spices and blending. Once this wine is brewed, its fragrance can carry for ten miles and entice people so thoroughly that they cannot walk away."
Wine in the Qin dynasty was mostly brewed from glutinous rice, sorghum, and barley. Its alcohol content was not high, probably only around ten to twenty percent.
Jiang Hao had made wine in the Red Sorghum world. What he had come up with now was a relatively primitive brewery, but even such a brewery was countless times more advanced than anything from the Qin era.
"At first, if you want to produce distilled liquor as soon as possible, you can take wine made by other