Informative Outline Format

Specific Purpose/Goal: I want my audience to know the history, classification, manufacture and etiquette of Baijiu, a traditional Chinese liquor.
  1. Attention Getter: Begin with a Chinese poem related to Baijiu.
  2. State the Topic: Baijiu. Explain what is Baijiu.
  3. Ethos and Audience Adaptation: Because my dad loves drinking Baijiu a lot. When I was a kid, I took a sip of it and it gave me a deep impression. Although I’m not a big fan of it, I have always been curious about what gives such a unique taste of it.
  4. Preview
  A. First: History of Baijiu
  B. Second: Classification of Baijiu
  C. Third: Manufacture of Baijiu
  D. Fourth: Etiquette of drinking Baijiu
Transition to Body: So to begin, let’s have a preliminary glimpse of Baijiu’s history.
BODY (4 Main Points)
  1. Main Point: History
  (1) In Tang Dynasty, Shaojiu was popular: with historical data to support
  (2) In Song Dynasty, Zhengjiu was popular: with historical data to support
  (3) In Yuan Dynasty, Baijiu was first consumed: with historical data to support

Transition: So now, you have already known the history of Baijiu. But what about the category? According to the flavor, I’m going to introduce three types of Baijiu. And here comes the first one, sauce flavored.

  2. Main Point: Classification
  (1) Sauce fragrance: A highly fragrant distilled liquor of bold character.
  (2) Heavy fragrance: A class of distilled liquor that is sweet tasting, unctuous in texture, and mellow, with a gentle lasting fragrance contributed by the high levels of esters, primarily ethyl acetate.
  (3) Light fragrance: Delicate, dry, and light, with a delectable mellow and clean muthfeel.
Transition: You now know the classification of Baijiu. Let’s continue by the manufacture part.

  3. Main Point: Manufacture (Each steps has one picture to show)