[1] 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%).

If eaten quickly or held at 10 degrees or less, which halts the fermentation, the product can be consumed as jiuniang.

Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily.

It is also often served together with small unfilled tangyuan during the Dongzhi Festival, a Chinese winter holiday dedicated to the ancestors.

It is also similar to Korean sikhye and Japanese amazake, although these are thin in texture and considered drinks rather than soups or puddings.