The four famous wines in ancient China: Dukang wine, Xinghuacun wine, Bamboo Leaf Green wine, and Xifeng wine.

Dukang Liquor: Dukang Liquor is a strong-flavor type. It is made from high-quality wheat, mixed with high temperature and high temperature, and selected glutinous sorghum as the raw material for brewing. Advanced technologies such as mixed steaming and continuous tanking, wine quality picking, graded storage, aging and esterification, and careful blending.

Xinghuacun Liquor: Xinghuacun Fenjiu is also called "Laobai Fenjiu". It is named after it is produced in Xinghua Village, Fenyang City, Shanxi Province. Shanxi Province Xinghuacun Liquor is famous for its three unique features: clear and clean, pure fragrance, long-lasting sweetness, color and fragrance. It is unique in its light-flavor style and has become a typical representative of light-flavor liquor.

Bamboo Leaf Green Wine: China’s ancient traditional health-care wine of the Han nationality, its history can be traced back to the Northern and Southern Dynasties. It is made from high-quality Fenjiu liquor as the base liquor and more than ten kinds of precious medicinal materials using a unique production process. Its pure and sweet taste and significant health care effects have been recognized by people since the Tang and Song Dynasties.

Xifeng wine, known as Qin wine and Liulin wine in ancient times, is a traditional Han Chinese wine produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province. It is one of the four famous wines in China. It began in the Yin and Shang Dynasties and flourished in the Tang and Song Dynasties. It has a history of more than 3,000 years. It has many allusions such as Su Shi's chanting of wine, and its culture is splendid.