An Introduction to the Benefits and Traditional Brewing Method of Qishe (Agkistrodon acutus) Wine

Qishe wine is a traditional medicinal liquor brewed with Qishe (Agkistrodon acutus, the sharp-nosed pit viper, also known as the five-step snake) as the main ingredient. It got its name because it was mainly produced in the area of Qizhou, Hubei in ancient times, and it has long been regarded as a precious medicinal animal; the practice of brewing wine with it has circulated among the people for a long time.

From the perspective of traditional Chinese medicine, Qishe is warm in nature, sweet and salty in taste, and enters the liver meridian, with the effects of dispelling wind, unblocking collaterals and stopping spasms. Qishe wine is often used as an auxiliary for rheumatic arthralgia, numbness of the limbs, and contracture of the tendons and vessels, and it is also recorded in many traditional medicinal liquor formulas.

To brew Qishe wine, processed dried Qishe is generally used and sealed in high-proof grain liquor to soak for a period of time; the finished wine is mostly light yellow to brownish yellow in color, with a special odor. Some formulas also combine other Chinese medicinal herbs for soaking together, to enrich the flavor and conditioning effects.

It should be noted that Qishe is a venomous snake, and capturing and handling live specimens carries certain dangers. The raw materials should be purchased through proper channels and professionally processed; it is not recommended to catch snakes and brew wine on one's own. Medicinal liquor should also be consumed in moderation and under a doctor's advice, and pregnant women, children, and people who should not drink alcohol should avoid it.

Today, artificial breeding of Qishe has reached scale in some areas, providing a relatively stable source of raw materials for medicinal materials and medicinal liquor processing. Although this venomous snake is fierce, it carries traditional medicinal value, and it has also made Qishe wine one of the traditional medicinal liquors with considerable local characteristics.