What is the meaning of Jiaxing's meat dumplings with Wuliangye?

Wuliangye is a large, strong liquor produced in Yibin, Sichuan Province, with wheat, rice, corn, sorghum, glutinous rice 5 kinds of fermentation and brewing, unique in China's strong liquor, with a long aroma, mellow flavor, sweet in the import, and in the throat. It has a long aroma, mellow flavor, sweetness in the mouth and freshness in the throat, and the flavors are harmonized in a perfect way. In the Song Dynasty (960-1279 A.D.), the Yao family brewed in private workshops in Yibin, using five kinds of grains: corn, rice, sorghum, glutinous rice and buckwheat, and the "Yao Zi Xue Qu" was the most mature prototype of Wuliangye. In 1368, the Chen family of Yibin inherited Yao's industry and summarized Chen's secret recipe, which was then known as "Mixed Grain Liquor" and later renamed "Wuliangye" by Yang Huiquan, a late Qing dynasty scholar.

Wuliangye (Puwu), a subsidiary of Wuliangye Group, is not only the core product of Wuliangye Group, but also a typical representative of Chinese strong-flavored liquor, which is made from sorghum, rice, wheat, glutinous rice and corn. The classic, delicate and simple packaging not only highlights the long history of Wuliangye since the Song Dynasty "Yaozi Snow Qu", but also shows the magnificent atmosphere of Wuliangye. Wuliangye's unique raw materials, production process and ecological environment have given Wuliangye a unique style of "long aroma, mellow flavor, sweet taste in the mouth, clean and refreshing taste in the throat, harmonization of all flavors, just right, and a comprehensive taste of wine". The original wine used is from the cellar that originated in the early Ming Dynasty, which is selected from the best and finely tuned. The taste of the product perfectly demonstrates the inherent style of high-end Wuliangye's silk, sweetness, purity and fragrance.