Who can tell me the process of each of the eight great wines of China, the historical origin, the awards received, and so on and so forth.

China's Eight Famous Wines

The first: held in Beijing in 1952, *** assessed the four famous wines, white wine: Maotai, Fenjiu, Luzhou Daqu Liquor, Xifeng Liquor.

The second: held in Beijing in 1963, *** assessed the eight famous wines: Wuliangye, Gujing Gongjiu, Luzhou Laojiao Special, Quanxing Daqu Liquor, Moutai Liquor, Xifeng Liquor, Fenjiu, Dongjiu.

The third session was held in 1979 in Dalian, and **** evaluated eight famous wines: Maotai, Fenjiu, Wuliangye, Jiannanchun, Gujing Gongjiu, Yanghe Daqu, Dongjiu, Luzhou Laojiao Special.

The fourth: held in Taiyuan in 1984, *** assessed thirteen famous wines: Maotai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gujing Gongju, Dongjiu, Xifeng wine, Luzhou Laojiao Special, Quanxing Daqu, Shuanggou Daqu, special Huanghelou wine, Langjiu.

Fifth: Held in Hefei in 1989, *** assessed seventeen famous wines: Maotai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gujing Gongjiu, Dongjiu, Xifengjiu, Luzhou Laojiao Special, Quanxing Daqu, Shuanggou Daqu, special Huanghelou, Langjiu, Wulingjiu, Baofengjiu, Songhe Grain Liquor, Tuopai Quju .

Can withstand the test and repeatedly acclaimed that the following eight famous wines:

Moutai, Fenjiu, Wuliangye, Luzhou Laojiao Special, Jiannanchun, Langjiu, Gujing Tribute Wine, Yanghe Daqu, Shuanggou Daqu.

The more famous ones in China's history are introduced:

Maotai: Maotai has a long history and a long lineage. From the praise of Emperor Wu of the Han Dynasty in 135 B.C. for its "sweetness and beauty" to the praise of Zheng Zhen, a great Confucian scholar of the Qing Dynasty in 1704 for his "wine that crowns the country of Qianren", from the gold medal of the Panama Universal Exposition in 1915 to the gold medal of the Panama Universal Exposition in 1996, Moutai is one of the most famous wines in the history of China. From the 1915 "Panama Universal Exposition" Gold Medal to the 1996 "Panama Universal Exposition" Memorial.

Maotai is made from high-quality sorghum and high-temperature quartz made from wheat, and the amount of quartz used is more than the raw material. The unique process of using more quartz, a long fermentation period, multiple fermentation, and multiple alcohol extraction is an important reason for the unique style and excellent quality of Moutai wine. The brewing of Moutai wine goes through two additions of raw sand (raw grain), eight fermentations, nine distillations, a production cycle of up to eight or nine months, and then more than three years of aging and storage, blending and blending, and then one year of storage, so that the wine quality is more harmonious and mellow and soft and gentle, before being allowed to be bottled and shipped out of the factory, with a total production process of nearly five years.

Maotai is a typical example of the most perfect style of soy sauce-flavored Daqu wine, so "soy sauce-flavored" is also known as "mao-flavored". The wine is crystal clear, slightly yellow, with a prominent and intoxicating soy sauce aroma. Open the cup without drinking, the aroma is overwhelming, and when you drink it openly, your mouth will be full of fragrance, and when you empty the cup after drinking, the aroma will be even greater and last longer. The taste is elegant and delicate, the body is rich and mellow, the aftertaste is long, and the mao aroma is unceasing. Moutai liquor is characterized by pure and transparent liquid, mellow and lush, and is made of three special flavors: soy sauce, cellar floor aroma, and mellow and sweet, and it is now known that the aroma is composed of more than 300 kinds of components. The degree of wine is 53 degrees. Chen Yi has a poem: "Jinling reunion drinking Maotai, the long march of ten thousand miles to wash feet. Deep thanks to the poetry chapter pass rhyme, snow pressure Jiangnan drink a cup."

Wuliangye: Wuliangye brand Wuliangye wine is a product of Yibin Wuliangye Winery in Sichuan Province. 1985 and 1988 won the title of Ministry of Commerce high-quality products and the Golden Jennifer Award, 1963, 1979, 1984, 1988 in the country's second, third, fourth, and fifth wine evaluation will be awarded the title of the National Famous Wine and the Gold Medal Award in 1988 by the Hong Kong Sixth International Food Exhibition. Golden Dragon Award in 1988, Gold Medal at the 3rd 89th Kansai International Instrument Exhibition in Oko, Japan in 1989, Gold Medal at the Thailand International Wine Fair in 1990, Gold Medal at the Plovdiv International Exhibition in Bulgaria and Gold Medal at the Leipzig International Exhibition in Germany in 1991, Gold Medal at the International Famous Wine Expo in the United States in 1992, and a Special Gold Medal at the St. Petersburg International Expo in Russia in 1993.

Wuliangye Winery has the remains of the old cellar of the old糟坊 for the Ming Dynasty, which has a history of more than 300 years so far. At the beginning of the Qing Dynasty, Syuzhou City, there are four wine shop, in the two kanzi have wen de feng糟房(后改为利川永), Majia Lane has Zhang Wanhe糟房南门有德盛福糟坊, east door has long hair rise糟房, each has three cellars, which to wen de feng糟房 cellar is the earliest, the production of the best wine beauty. Qing Yongzheng years the cellar increased to 52. 1840 to 1937, the workshop up to 14, cellar 125. 1949, only 9 lees left, cellar 76. 1952 in Lichuan Yong, Changfa Sheng, Zhang Wanhe and other lees room on the basis of the completion of the current distillery, inherited the traditional craft, restoration and development of the production of Wuliangye.

The raw materials for brewing Wuliangye are five kinds of grains: red sorghum, glutinous rice, rice, wheat and corn. The saccharification and fermentation agent is made from pure wheat, and there is a special method of making "bao bao qu", and when brewing, it is necessary to use the old quartz. The water is taken from the center of Minjiang River, and the water quality is clean and excellent. The fermentation cellar is an old cellar, and some cellars are left over from the Ming Dynasty. The fermentation period is more than 70 days, and the cellar is sealed with aged mud. In a series of processes such as layered distillation, cellar picking, high temperature water measurement, low temperature cellar entry, acid reduction by dripping cellar, back to wine fermentation, double-round bottom fermentation, blending and seasoning, Wuliangye Winery has a set of rich and unique experience, which fully ensures the excellent quality and long-term stability of Wuliangye, and it has gained a good reputation among the consumers both in China and abroad.

Wuliangye wine is colorless, clear and transparent, with long-lasting aroma, mellow taste, sweet and silky in the mouth, clean and refreshing in the throat, and the harmonization of all tastes is just right. The wine degree is divided into 39 degrees, 52 degrees and 60 degrees. After drinking, there is no irritation and no headache. When you open the bottle, it is fragrant; when you enter the mouth, it is full of fragrance; when you drink it, it is fragrant; and after drinking it, it has a lingering fragrance. It is the best product in the strong-flavored Daqu wine.

The famous scientist Hua Luogeng wrote a poem saying: "Wuliangye is a famous wine, with a better flavor; 500 quintals of grain is saved, and the production is increased by 50%.

Drinking Li Taibai, drinking Tao Yuanming; I hate to be born too early, I can only enjoy the old spring.

Yanghe Daqu: Yanghe Daqu began to rise in the Sui and Tang dynasties, and flourished in the Ming and Qing Dynasties, for the Qing royal tributes, the Qianlong Emperor's southern tour, after the taste of praise: "The wine flavor is pure, really good wine!" In the late Ming and early Qing dynasties, it was awarded gold medals at Panama and Nanyang Expositions, and became famous at home and abroad. 1979, 1984 and 1989, it was awarded the title of China's Famous Wine for three times in a row. It has been recognized as China's key protected brand and China's famous ****, as the authentic representative of China's strong-flavored liquor, participating in the revision and drafting of the new national standards for strong-flavored liquor, and becoming a national origin mark protection unit in 2003.

Yanghe Daqu's excellent quality comes from its unique geographical location and superior natural environment. Yanghe is located in the famous wine belt of Huaihe River, where a large number of microorganisms suitable for brewing exist in the air, and the water used is the clear and sweet "Beauty Spring", which is made of high-quality sorghum, wheat, barley, and peas, and adopts a unique process to form the "sweet in the mouth, sweet in the mouth, and sweet in the mouth. With the raw materials of high-quality sorghum, wheat, barley and peas, it adopts a unique process, forming a light and elegant style of "sweetness in the mouth, softness in the mouth, softness in the wine, smoothness in the tail, and fragrance in the aftertaste", which makes it unique among the strong-flavored liquor.

Dukang Liquor: It is the oldest historical liquor in China, named after Dukang, which has a history of thousands of years. History: Dukang shepherds in the empty Sangjian (now Ruyang County, Dukang village), "the remaining porridge abandoned in the mulberry, the accumulation of incense, there is a strange flavor, Dukang tasted the sweetness, and then got the secret of brewing", from brewing for the industry. Dukang was named "Wine Immortal" by King Ping of Zhou Dynasty, Dukang wine was named "Imperial Wine of the Palace", and the place where Dukang made wine was named "Dukang Xianzhuang". That is why Cao Cao, the Emperor of Wei Dynasty, sighed "What can relieve worries but Dukang", Du Fu, the saint of poetry in Tang Dynasty, proudly said "Dukang wine is often persuaded, and Zhang Pear is not sought", and Shao Yong, the rationalist in Song Dynasty, sang "Eat Dukang wine for a lifetime, and get drunk with joy". "The first time I've seen this is when I'm in the middle of a long journey.

Gujing Gong: Gujing brand Gujing Gong wine is a product of Bozhou City Gujing Liquor Factory in Anhui Province.

Bozhou was once known as Bo County, the ancient name of Qiao Ling, Qiao City, is the hometown of Cao Cao, Hua Tuo, the Han Dynasty, brewed with wine famous famous. According to the "Wei Wu set": Cao Cao to Emperor Xian of Han Dynasty table dedicated "nine brew wine method", said: "I County, the former order of Nanyang Guo Zhi, there are nine brew spring wine ...... today only on the offer." The name "Tribute Wine" was thus given to it. According to "Bozhou Zhi": now brewing water with the ancient well, is the North and South Dynasties Liang Dynasty Datong four years (532) of the remains of the well water is clear and transparent, sweet and refreshing to its brewing is particularly good, so the name of the "ancient wells Tribute Wine" Bozhou brewing industry was very developed in the Song Dynasty, Xining years of the wine class up to "more than 100,000 Guan! "During the Song Dynasty, Bozhou's winemaking industry was very developed. At the beginning of the Ming Dynasty, a merchant with the surname Huai built the "Gongxing Wine Factory" in the minus store, which was famous for brewing "minus wine". Qing Dynasty, Bozhou brewed a lot of wine, "Bozhou Zhi": "wine, sorghum wine is commonly known as Daqu wine, the high said dry wine; Mingliu wine is also known as the Hi-Boiling, according to legend, Mr. Chen Xieyi began to make the so-called; small medicinal wine, with medicinal quartz steaming, but the summer months to drink can be dispelled heat; Fu Zhen wine, its color red, sweet taste; old wine, its aroma as if the Shaoxing wine; Three White Wine, white and sweet taste, glutinous rice brewed; In 1925, there were 54 lees houses in the city, known as "San Sheng and Jinyuan Yong Lees House". 18 lees houses were left in 1948, and in 1952, "Gongxing Lees House" was closed down. In 1952, the "Gongxing Dregs Workshop" was closed down, and in 1958, it was changed into a small commune brewery, brewing substitute wines. The next year, it was rebuilt as Gujing Distillery, and the wine was put into production in 1960.

Gujing Gongjiu uses local high-quality sorghum as raw material, barley, wheat and pea as quartz, follows the old fermentation pond, inherits the mixing and steaming, continuous fermentation process, and utilizes modern brewing methods to improve and learn from the best, forming its own unique process, and brewing a unique style of Gujing Gongjiu.

Gujing Tribute Liquor is as clear as crystal, as pure as orchid, with a mellow flavor, rich and sweet, thick and sticky, with a long and persistent aftertaste. The degree of wine is divided into three kinds: 38 degrees, 55 degrees and 60 degrees.

JIANNANCHUN: JIANNANCHUN brand JIANNANCHUN wine is a product of JIANNANCHUN Winery in Mianzhu County, Sichuan Province.

Mian Penzhi ancient belonged to Mianzhou, under the jurisdiction of the Jiannan Road, a long history of winemaking. According to Li Zhao "Tang State History Supplement", the Tang Dynasty, Kaiyuan to Changqing years, brewed "Jannan's burning spring" famous wine. The poet Li Bai was once in Jiannan "sable ransom wine" allusion, leaving "Shi Xie gold sable, the price of Luoyang," a good story. Its wine is also known as "burning incense spring". In the Song Dynasty, honey wine was brewed. According to Mianzhou Zhi, "Yang Shichang, a Taoist priest from Wudu Mountain in Mianzhu, called Zidong, was good at making honey wine, which was very strong and refreshing. When Dongpo obtained his recipe, he wrote a song about honey wine to bequeath it to him." During the Kangxi period of the Qing Dynasty, Zhu Yu, a native of Sanyuan County in Shaanxi Province, saw that the water in Mianzhu was good, and opened the Zhu Tianyi Vinegar Workshop, which brewed Daqu wine, followed by three Daqu workshops in Yang, Bai and Zhao. From then on, the big curved wine has become a famous product of Mianzhu. According to the Mianzhu County Records, "Daqu wine, a specialty of the Eup, mellow flavor, white color, like clear dew." Li Tiao Yuan, a historian during the Qianlong period of the Qing Dynasty, said in Huan Hai: "Mianzhu Qinglu Daqu Wine is also, which can eliminate summer heat in summer and winter cold in winter, and it can stop vomiting and diarrhea, remove dampness and miasma in mountains and arid zones." He also wrote a poem saying, "I have tasted all the famous wines in the world, but I love Mianzhu Daqu Liquor." In the Guangxu period, it was listed as a tribute wine. Famous springs out of good wine, "Mianzhu County Records" cloud: "but southwest of the city outside a line of springs can brew this wine", and pointed out that "with the city west of the wells outside the area steamed and baked into wine, fragrant and cleansing, if not elsewhere", the spring is the famous "Zhuge Wells This spring is the famous "Zhuge Well". Is the end of the Three Kingdoms, Wei soldiers into Shu 'Zhuge Zhan, Zhuge Shang father and son to defend the city to resist the enemy, digging wells to draw water, after the well will be named "Zhuge Well". At the end of the Qing Dynasty, Mian Penzhi Daqu wine workshop has 17. 1919 years, "there are 25 Daqu houses, the year can be hundreds of thousands of wine, money five or six ten thousand coins, the sale of a wide range of". After the development of more than 30, there are 116 cellars, the highest annual output of more than 350 tons. 1922 Mianzhu Daqu won the first prize of the Sichuan Provincial Persuasion Association, in 1928 was awarded the Sichuan Provincial Exhibition of National Goods Medal and Certificate of Merit, the reputation of the flourishing, marketed all over the world, the people of the time praised the "ten miles of fragrant Mianzhu wine, the world who do not know the gentleman?" In 1941, there were more than 200 distilleries producing 2 million kilograms of wine. In 1941, there were more than 200 distilleries, producing 2 million kilograms of wine. There were 38 reputable large-curve distilleries, including Qianyuantai, Daodao Sheng, Ruichangxin, Yiquanhe, Hengfengtai, Tianshengxiang, Zhu Tianyi, Yang Hengshun, etc., and there were 200 wine cellars. In 1951, Mianzhu distillery was built on the basis of Zhu Tianyi distillery, which continued to produce large-curve liquor, and in 1958, high-grade liquor was put into production, which was named "Jiannanchun" by the poet Pang Shibu in Shuzhong, and the name was changed to the current name of the distillery in 1985. This liquor is made from sorghum, rice, glutinous rice, corn, and wheat, with the wheat-based Daqu as the saccharification and fermentation agent. Its process has: red bad cover top, back to the sand fermentation, head chopping, steaming cooked chaff, low-temperature fermentation, double-round bottom fermentation, etc., the ingredients are reasonable, the operation is fine and brewed.

JIANNANCHUN wine quality colorless, clear and transparent, aromatic, rich, mellow flavor, mellow and sweet, full-bodied, fragrant and coordinated, just right, clean and refreshing, long aftertaste. The degrees of wine are 28 degrees, 38 degrees, 52 degrees and 60 degrees, which is a strong flavor of Daqu wine. Famous calligrapher Qigong poem:

The wine Zhongshan by the old dust, why now brewing Jiannanchun. Begonia 100,000 red cheeks, but it is Xichuan drunk before. Writer Liu Xinwu poem: the world has a wine fragrance full cup, rare Jiannan Spring flavor. The hard work is left alone to taste, happiness is given to the world drunk.

Luzhou Laojiao: Luzhou brand, Mai Sui brand Luzhou Laojiao Special Qu, also known as Luzhou Laojiao Daqu wine, is a product of the Sichuan Huzhou Laojiao Winery.

Luzhou was known as Jiangyang in ancient times, with a long history of brewing, and since ancient times, it has been known as "Jiangyang Ancient Road is full of good wine". Luzhou area unearthed pottery drinking angle cup, the Department of the Qin and Han Dynasties, visible in the Qin and Han dynasties have been brewing. Shu Han Jianxing three years (225) Zhuge Liang troops Jiangyang Zhongshan, so that people pick the grass to make music, to the south of the city Ying ditch head of the Longquan water brewing, its brewing technology has been passed down to the present day. Song Dynasty wine industry is more prosperous, Xining years wine class for the "10,000 Guan below", according to the "History of Song" in Luzhou and other places brewed small and large wine, "from spring to autumn, dealing into that sell, called small wine. Wax brewing and steaming, Hou Xia out, called the big wine." Daijiu is called shochu. Poets and ink writers left poems praising wine, Huang Tingjian said: "Jiang'an food is not enough, Jiangyang wine has more than". Tang Geng said: "Hundred pounds of yellow perch chopped jade, 10,000 households red wine flow Xia. Yu Gan ferry passenger boat, Lychee forest under the family". Yang Shen said: "Jiangyang wine ripe flowers like a brocade, after parting, who **** drunken madness", also said: "Luzhou Longquan water, out of a pool of the moon. The cup expresses feelings, cross boat since the fun", ZhangFunShan said: "the city under the people on the water city, restaurant red at a river Ming. Cup but love Luzhou good, ten fingers cold incense to guest orange". Yuan dynasty tai ding yuan year (1324) has been brewing big curved wine. Wanli thirteen years of the Ming Dynasty (1586) Luzhou Daqu wine process preliminary molding. Lu County Records: "Wine, brewed with sorghum, said white burn. To sorghum, wheat brewing, said Daqu." Shunzhi fourteen years of the Qing dynasty (1657) or so, "Shu Juyuan bad workshop" opened. Qianlong twenty-two years (1757) to build four additional cellars, its Daqu wine is popular. Tongzhi eight years (1869) "Shu Juyuan bad workshop" renamed "Wen Yongsheng bad room", there are 10 cellars, including 6 built in 1650 or so, 4 built in 1750 or so. At the end of the Qing Dynasty, there were more than 600 white wine cellars, and the number has been reduced to more than 300 since the Republic of China. More than ten households, cellar old, especially cleaner, to Wen Yongsheng, Tianchengsheng is famous.

In 1952, Jinchuan Distillery mainly absorbed 17 households did not participate in the joint venture of the establishment of the Sichuan Provincial Monopoly Company State-owned First Qu Distillery. 1955 will be the four joint venture distilleries merged to establish a public-private joint venture distillery, the first Qu Distillery was changed to the local state-run distilleries. 1960 the two factories were merged into the Luzhou Qu distillery in 1990, easy to be the current name of the plant. 1952, according to the Luzhou Laojiao daiqu products intrinsically In 1952, the product was graded according to the subtle differences in style, and was divided into Special Qu, First Qu, Second Qu and Third Qu, with the highest grade being Special Qu, which is also the exported Luzhou Laojiao Daqu wine.

The main raw material of Luzhou Qu liquor is local high-quality glutinous sorghum, and wheat is used to make the quartz, the Daqu has special quality standards, the brewing water is Longquan well water and Tuojiang River water, and the brewing process is the traditional mixed-steam continuous fermentation method. After the distillation of wine, and then use the "hemp altar" storage for one or two years, and finally through careful evaluation and blending, to reach a fixed standard before leaving the factory, to ensure the quality and unique style of Laojiao Special.

The wine is colorless and transparent, with rich cellar aroma, clean and sweet, especially fragrant after drinking, and long aftertaste. It has four characteristics of strong aroma, mellow, sweet flavor and long aftertaste, and the wine degree has three kinds of 38 degrees, 52 degrees and 60 degrees.

Hua Luogeng poem: "What to solve the problem, only Dukang; and now there is no worry, Special Qu is tasted; produced in Luzhou, sweet and fragrant."

Fen Wine: The brewing history of Xinghuacun can be traced back to at least 1500 years ago. The Book of Northern Qi, Volume XI has: the emperor in Jinyang, hand edicts said: "I drink Fen Qing two cups, advise you in Yeh discretion two cups," the record; Northern Zhou poet Geng Xin wrote: "three spring bamboo leaf wine, a song of mourning cocktail string" of the poem, the earliest record of bamboo leaf green wine; Tang poets The Tang poet Du Mu wrote: "The rain falls one after another during the Qingming Festival, and the pedestrians on the road want to break their souls. Where can I find a tavern? The shepherd boy pointed to the Apricot Blossom Village"; Song Zhu Yizhong's "Beishan Wine Classic" said: "In Tang Dynasty, there was dry wine in Fenzhou"; Song Dou Ge's "Wine Genealogy", Song Zhang Nengchen's "Record of the Name of Wine", and Yuan Song Boren's "A Little History of Wine", etc., all had accounts of Fen wine. During the Tang Dynasty, there were 72 wine workshops in Xinghuacun, which increased to more than 220 in the middle of the Qing Dynasty.

In 1875, Fenyang's Wang Squire founded the "Baoquanyi" wine workshop in Xinghuacun, which was famous for producing "Old White Fen" wine. 1915, it merged "Dehoucheng" and "Chongxiong" to produce "Old White Fen" wine. In 1915, it merged "Dehoucheng" and "Chongshengyong" and changed its name to "Yiquanyi". In that year, "Old White Fen" won the first-class gold medal at the Panama Universal Exposition. The newspaper "Xinhua Newspaper" with the title of "The reputation of good wine, the world, for the national products to spit a mouthful of unfair gas", to the people of the country to cheer said: "Old White Fen shine in North and South America, the Panama tournament was a surprise". Since then, the old white Fen wine reputation at home and abroad, shocked the four seas. 1919, "Jin Yu Fen Wine Company" grass-roots and merged with the "Yizumi Swimming", with an annual output of more than 40 tons, to the Fen Sprinkles in the international twice before the liberation of the international laurels six times in the country to win the title. But because of the war, finally in 1947 all production stopped. 1948 Fenyang liberation, re-organization of production resumed. The people's government purchased all the properties of the former "Jin Yu Fen Liquor Company" at a price of RMB 8,000 on June 1, 1949, and set up the "State-run Xinghuacun Fen Liquor Factory", and in September, the first batch of Fen Liquor was delivered to the table of the first Chinese People's Political Consultative Conference. In 1949, the output of Fen Liquor Factory was 131.5 tons, with a profit of RMB 4,000 yuan and a total industrial output value of RMB 145,000 yuan. By 1993, the state-run Xinghuacun Fen Liquor Factory had developed into a large-scale state-run enterprise mainly engaged in the production and operation of liquor, integrating science, industry, trade, commerce and service, importing and exporting, domestic and exporting at the same time, diversified and comprehensively operated, and became one of the largest production bases of famous liquor in China.

In 1993, Shanxi Xinghuacun Fenjiu (Group) Company was established, and all the assets of the former Fenjiu Factory were transferred to it. (On April 2, 2002, Fenjiu (Group) Company was authorized to operate by the Shanxi Provincial Government, and was formally registered as Shanxi Xinghuacun Fenjiu Group Limited Liability Company.

Dongjiu: In the big family of Chinese famous liquor, Dongjiu is the only liquor that uses hundreds of Chinese herbs to participate in brewing without becoming a medicinal liquor, but with comprehensive health care functions, which can not be said to be a miracle in the brewing industry. In order to protect this unique national heritage, the Ministry of Industry made a decision in 1983 to classify the process and formula of Dongjiu as confidential, and in 1996, the State Secrets Bureau explicitly stipulated that the process and formula of Dongjiu was a state secret, and that it should be strictly advertised to the public.

Dong Jiu uses more than 130 flavors of valuable Chinese herbs, and is made up of two formulas that have a long history, one of which is the "Hundred Herbs Single" and the other is the "Production Fragrance Single". These two formulas are designed to tonify qi and blood, regulate yin and yang, and refresh and strengthen the body, with a focus on comprehensive health care for the human body. These two formulas use a large number of aromatic herbs, including China's famous eight spices, such as sand nuts, white buckle, mountain naiad, anise, Guangxiang, danpi, etc. These herbs not only have a natural strong flavor, but also have the effect of quenching thirst and generating fluids, nourishing yin and yang, and other tonic and dietary benefits. In the formula allowed to be published, Cordyceps, Chinese wolfberry, yellow essence, turtle gum, etc. are mainly to tonify the kidney; danpi, white peony to consolidate, adjust yin and yang; cinnamon, Colla Corii Asini, Angelica Jujubae to tonify and activate blood; patchouli, white buckles, salvia, safflower is to open the orifices, benefit the spirit, tonify the brain, and promote the generation of fluids; bei mui to relieve coughs and remove phlegm; duchenne to lower blood pressure, treat lumbar disorders, and tonify the water in the kidneys; antifungal, safflower to remove wind and humidity; astragalus, Angelica sinensis to tonify and lift the qi to promote the treatment of Qi. These valuable medicinal herbs, which grow in the lofty mountains of the Yunnan-Guizhou Plateau and absorb the essence of heaven and earth, nourish a large number of beneficial microorganisms during the fermentation process, inhibit microorganisms unfavorable to the brewing process, and derive a lot of compounds and aromatic substances that can cure illnesses and strengthen the body, and the herbs that have not been fully fermented are then added into the wine to form the miraculous comprehensive health care functions and natural medicinal aroma of Dong Wine. This creates the magical comprehensive health functions of Dong Jiu and its elegant and cozy natural medicinal aroma. Moreover, the body of Dong Jiu remains unaffected, as clear and transparent as a mountain spring, so that when you drink it in your mouth, your throat is not dry, your mouth is full of saliva, and you will not get a headache if you overdose on it. The comprehensive health care functions of Dong Jiu cover almost the entire human body, including internal surgery, skin, orthopedics, gynecology, pediatrics, brain, and the five senses. Many cases of feedback from long-term drinkers are strong evidence of Dong's health functions. According to the analysis of Chinese medicine theory, the key to the health care function of Dong Jiu is that the formula contains a large number of "Qing" medicines. Qing is lightness; it is righteousness; and it harmonizes yin and yang. Brewing also, has been fermented to generate derivatives, the unfermented will be biological into the wine, medicine with the help of wine into the lesions, after clearing, rationalization, complementary, nourishing, and then solid, to achieve the efficacy of strengthening the body.