Beijing people refer to strong-flavor liquor as Qujiu. Those with a strong aroma are said to have the flavor of Qujiu. Niulanshan White Bottle Green Label Aged Liquor is a strong-flavor liquor. After 1994, ordinary Erguotou in Beijing was mixed with flavors, spices and edible alcohol, especially barreled wine. It was not suitable to prepare medicinal wine. The originator of the light-flavor type was Fenjiu. Steamed and grilled pork ribs were drained to the bottom. The fermentation period is 28 days: brewed from Erguotou sorghum. The fermentation period is 4-5 days, and the fermentation period is 4-5 days.
Jingpin Erguotou puree wine uses Daqu fragrance. It is blended with high-quality fragrance and the fragrance of bran koji, and is not mixed with flavors, fragrances or edible alcohol. National pure sorghum wine patent mark, wine exclusively for members of Erguotou, Beijing.