Basic wine literally refers to the base wine, which can also be called "semi-finished wine or stock wine". It has a long history in China's liquor industry, and before the 1960s, liquor in the traditional Chinese sense was referred to as "stock wine".

The base liquor was the original liquor that had not been blended in any way, and because of the shortage of grain in the 1960s, in order to save costs, it was made by adding flavoring substances to edible alcohol to meet the market demand at the time, but the aroma, flavor, taste and style of the liquor itself was not up to the level of the original liquor at all.

The former national brewer Lai Deng translation also clearly said that the original wine without blending is not conducive to good health, because the liquor industry is related to the standards, only after each indicator qualified to reduce the harm to the human body.

The freshly minted wine needs to be stored for more than a year or three years to evaporate the harmful substances in the liquor. Alcohol marketing experts have also suggested that virgin spirits, which are distilled through fermentation and not blended, are not good for health if consumed over a long period of time.

Really good liquor is carefully blended by bartenders, who make different years and batches of wine in certain proportions, and constantly taste and adjust them to achieve the style they need. Good wine, such as Maotai, Wuliangye are required to be hooked.