Since ancient times, Liquor has been an important part of Chinese culture. Liquor culture has been also developing throughout history. 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”. It boosts good natural ecology, high water quality and unique soil. It is an unrepeatable liquor-making area and is extremely suitable for liquor-making.

For hundreds of years, Yanghe liquor fermenting process has been unique and has been improved during its inheritance and development. The starter-making process takes wheat, barley and peas as raw materials.  According to a certain proportion, it is manually treaded and naturally inoculated in the starter-making room. The top fire temperature of fermentation is about 60-63 ℃.  It can only be drunk after about 60 days of fermentation and 4-6 months of long-term storage.

Although the years 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 traditional craftspeople. It is their ingenuity that makes this world’s treasures.

Yanghe liquor fermenting is a traditional process. It is made according to the unique geographical environment and natural resources, which is irreplaceable and unrepeatable. The irreplaceable fermenting materials are all taken locally and have strong regional advantages. The fermenting process is exquisite. It has formed a unique regional style because it has been circulated for hundreds of years.

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