Kung explains that the ancients were able to "gobble down slabs of meat and guzzle bowls of wine" because the alcohol content in their wine was so low. Distilling is required to make potent liquor.
龔鵬程指出，早期古人之所以能「大塊吃肉、大碗喝酒」，主要是因為當時酒的酒精濃度不高，因為高純度的酒必須要靠蒸餾法製造。