Jiuniang (酒酿, also called láozāo, 醪糟, or jiāngmǐjiǔ, 江米酒，tiánbáijiǔ，甜白酒 in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5-2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called Jiuqu (酒藥) containing Rhizopus oryzae and/or Aspergillus oryzae and often yeast and bacteria.