‘酒糟’ (jiǔ zāo) literally combines ‘酒’ (jiǔ), meaning ‘alcoholic beverage’ or ‘wine,’ and ‘糟’ (zāo), meaning ‘dregs,’ ‘lees,’ or ‘fermented residue.’ Together, it refers to the solid byproduct left after fermenting and distilling grains—most commonly rice, sorghum, or barley—to make traditional Chinese alcoholic drinks like baijiu or huangjiu. This moist, grainy mash is rich in protein and fiber, and historically used as animal feed, especially for pigs and cattle.

While ‘酒糟’ can occasionally appear in culinary contexts (e.g., in preserved dishes or as a flavoring agent), its primary modern usage is agricultural or industrial—not as a human food staple but as nutritious livestock feed. It’s also sometimes composted or used in organic fertilizer production. The term carries no strong emotional connotation and is neutral in register, appearing frequently in farming manuals, feed labels, and rural discourse.