Yanghe Liquor

Since ancient times, liquor has been an important part of Chinese culture. For instance, the fermenting process of Yanghe liquor, which started in Sui and Tang dynasties and flourished in Ming and Qing dynasties, has become one of the liquor representatives in China's intangible cultural heritage.

In Suqian, there is an ecological water system of "three rivers, two lakes and one wetland". With good natural ecology, water quality and unique soil, it is an unparalleled liquor-making area.

For hundreds of years, Yanghe liquor fermenting process has been constantly upgrading during its inheritance and development. It takes wheat, barley and beans as raw materials. According to a certain proportion, the raw materials are manually treaded and naturally inoculated in the starter-making room. The top fire temperature of fermentation is about 60-63℃. It will be ready for consumption after about 60 days of fermentation and 4-6 months of long-term storage.

Although times have changed, the fermenting process has been handed down to this day. Every bottle of liquor is a work of art. The soft and mellow fragrance of the world-famous Yanghe liquor can't be separated from its makers. It is their ingenuity that makes this international treasure.