Osmanthus fragrans aged wine

History: Lotus liquor began in Wanli period of Ming Dynasty, with a history of more than 400 years. According to the "Clear Barnyard Notes" edited by Xu Ke, a close friend, it is recorded: "Yingtai has ten thousand handles, green plates and green covers, and the horizon is endless. After filial piety and Qin, every time you make a small castration, you will collect its core, add medicinal materials, and make it into a fine wine, named Lianbaihua. Note on the porcelain, covered with Huang Yun satin Fu, to reward cronies. Its taste is pure and mellow, and the jade liquid is delicious, so it can't be passed. " In the Qing Dynasty, Bai Lianhua produced by Kunming Lake in Wanshou Mountain was used in the brewing of lotus liquor, and its core was added into the liquor, resulting in a veritable "lotus liquor". The preparation method is the imperial secret recipe of feudal dynasty. After Emperor Xianfeng of the Qing Dynasty ascended the throne, he was dissolute, and his already weak body became increasingly exhausted, making it difficult to manage state affairs. After being diagnosed by Dr. Lu Taiyi, he did not get better after taking the medicine. Xianfeng was unhappy, and Cixi was also sad. A eunuch said to Cixi, "Bai Lianhua produced in Bailianchi, with medicinal materials, is an ancient lotus liquor. This wine can nourish yin and tonify kidney, harmonize stomach and spleen, relax tendons and promote blood circulation, dispel wind and avoid miasma. Please ask the emperor to try it. " Cixi came to the Lotus Pond, where she saw ten thousand white lotus flowers competing to open. She was very happy, and ordered all the eunuchs to collect its core, make it into fine wine and enter the emperor. After drinking Xianfeng, he recovered several months later. Xianfeng was very happy and praised lotus liquor as the "crown of wine". Since then, lotus liquor has become a nourishing wine for the imperial palace. Every year, on the Lotus Festival on June 25th of the lunar calendar, Emperor Xianfeng used this banquet to treat his relatives, relatives, and meritorious ministers to enjoy the cool and summer. Later, it developed into royalty, palace, and then flowed into the people. In 1790, Kyoto merchants obtained this secret recipe, which was carefully prepared by Renhe Hotel in Haidian Town, west of Beijing, and was supplied to the people for the first time. Characteristics: Lotus liquor is a high-grade tonic wine, and it is one of the most famous wines with the longest history in Beijing. It is soft and fragrant. Technology: In 1959, Beijing Winery collected the royal secret recipe of lotus liquor that had been lost for many years, and successfully brewed it according to the ancient technology. Lotus liquor is based on high-quality sorghum liquor produced by Changping Distillery, and is made by adding more than 20 kinds of precious Chinese herbal medicines such as Angelica sinensis, Radix Rehmanniae Preparata, Radix Astragali, Fructus Amomi, Polygoni Multiflori Radix, Radix Aucklandiae, Flos Caryophylli, Rhizoma Chuanxiong and Achyranthes bidentata, steaming, refining, blending, sealing in a porcelain jar and aging. Awards: In 1924, he won the super prize in the national railway exhibition; In 1979 and 1985, it was rated as national quality wine at the third and fourth national wine tasting; In 1984, he won the Golden Cup Award in the Liquor Quality Competition of the Ministry of Light Industry.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)