Mianzhu Daqu [Sichuan Mianzhu Specialty]

Baijiu tastes bitter, sweet and pungent, warm in nature, toxic, and enters the heart, liver, lung, and stomach channels

It can promote blood circulation, resist cold qi, invigorate the spleen and warm the middle, and promote medicinal effects

Indications include wind cold pain, muscle spasms, chest pain, and cold abdominal pain

Mianzhu Daqu, also known as "Qinglu Daqu", was described by Lu You in "Haihan" as "Mianzhu Qinglu, Daqu". It can clear summer heat, keep warm in winter, and prevent vomiting, dampness, and mountain miasma ". Its excellent quality is inseparable from natural conditions. Mianzhu has a subtropical climate with an average annual temperature of 15.7 degrees Celsius and an average annual rainfall of 1097.7 millimeters. The soil has high organic matter content, with slightly acidic soil accounting for 68.07%. This climate and soil are suitable for the microbial reproduction and fermentation in brewing. There have been new innovations in key processes such as qu picking, material selection, water usage, and blending in terms of craftsmanship

In addition, the unique Yufei Spring is low in sodium and high in strontium, with a sweet and refreshing taste, making Mianzhu liquor of excellent quality. During the Kangxi reign of the Qing Dynasty, Mianzhu Daqu had reached a wonderful state of "mellow and fragrant taste, pure white color, and clear dew like appearance", forming a unique brewing process. Li Tiaoyuan, a scholar of the Qing Dynasty, traveled to the imperial palace. The relics of Mianzhu Daqu can be found throughout half of China. He has a special fondness for Mianzhu Daqu and claims to have tasted all the famous wines in the world, but loves its richness. As a result, brewing workshops also flourished, with Zhu, Bai, and Zhao being the largest in scale, all concentrated in the well watered West Gate

Won the Silver Award at the First China Food Expo in 1988

In 1992, he won the gold medal at the China Wine Culture Boutique Exhibition and the gold medal at the first Sichuan Province Bashu Food Festival

Won the gold medal at the World Trade Center London Tasting in 1993

Won the gold medal at the first China International Alcoholic Beverage Products Expo in 1994

In 1997, it was listed as one of the top ten best-selling leading brands in the national market

Received the title of Sichuan Famous Brand Product in 1999, 2002, and 2003

Obtained the certificate of origin mark registration in 2002

In 2003, it was rated as a trustworthy product for Chinese consumers to shop with peace of mind and quality

In 2004, we obtained the National Product Quality Supervision and Sampling Certificate - our products are sold well throughout the country and exported to more than ten countries and regions overseas