Ni Chi liquor (a specialty of Xuzhou, Jiangsu)

Introduction to Mud Pond Wine

Mud Pond Wine originated from the Qin and Han dynasties, using high-quality Northeastern sorghum and mud pond fermentation. It is brewed using traditional techniques and modern scientific technology, and has a unique style of "clear and transparent color, rich cellar aroma, sweet taste, and long aftertaste". The cellar is stored in a mud pool, and the fragrance of time lingers

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting medicine, improving appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

When Xuzhou people get married, have children, or entertain relatives and friends, the host must use red "twin" mud pool wine for drinking. Why? Just for good luck! Sending a message implies that couples can have a harmonious and beautiful life, have a bright and prosperous childhood, and have children like dragon and phoenix twins. Guests also enjoy drinking the "twins" from the mud pool, hoping to bask in the host's joy. Some people even have good things that come in pairs and are associated with the "twins" of drinking mud pools. It's just a coincidence, all they want is the prayer that comes true

Method of making mud pit wine

Using high-quality spring water and fine grains as raw materials, solid-state mud pit fermentation is adopted, aged in old cellar mud pits, mixed with Laowu Zhen residue for steaming, aged and graded in cellar storage, and modern advanced nano purification technology is used to gradually develop a unique series of cellar mud pit wines