Lotus wine is a famous historical wine in China, and Liu Bang, Emperor Gaozu, designated it as the royal wine. This wine is a tribute of past dynasties.

Lotus wine is a kind of high-grade tonic wine and one of the oldest famous wines in Beijing. Soft and fragrant. Wine began in the Wanli period of the Ming Dynasty. According to the book "Clearance Notes" edited by neighbor Tsui Hark, "Yingtai has ten thousand handles, green plates and green covers, and the horizon is endless. After filial piety and Qin dynasty, every time they were castrated, their nuclei were collected, and medicinal materials were added to make fine wine, which was called lotus flowers. The note was placed on the porcelain and covered with a satin symbol to reward the cronies. Its taste is pure and mellow, and the jade liquid is delicious. " In the Qing Dynasty, Bai Lianhua produced in Kunming Lake of Wanshou Mountain was used to brew lotus wine, and its core was used to make a veritable "lotus wine". The preparation method was the imperial secret of the feudal dynasty.

1790, Kyoto merchants obtained the imperial secret recipe, which was carefully prepared by Renhe Hotel, Haidian Town, western Beijing, for the people to drink. From 65438 to 0959, Beijing Winery used this secret recipe. According to the ancient technological method, the high-quality sorghum liquor produced by Changping Winery was used as the base wine, and more than 20 kinds of precious Chinese herbal medicines, such as Angelica sinensis, Radix Rehmanniae Preparata, Radix Astragali, Amomum villosum, Polygonum Multiflori Radix, Radix Aucklandiae, Flos Caryophylli, Rhizoma Chuanxiong and Achyranthis Radix, were added, steamed, refined, blended and sealed in a porcelain jar for aging.