Gujinggong: Gujingpai Gujinggong liquor is a product of Gujing Distillery in Bozhou City, Anhui Province.

Bozhou, once called Bo County, was called Qiaoling and Qiaocheng in ancient times. It is the hometown of Cao Cao and Hua Tuo, and it is famous for brewing wine in Han Dynasty. According to Wei Wuji, Cao Cao presented the "Nine Wines Brewing Method" to Emperor Xian of Han Dynasty, saying, "I made Guo Zhi in Nanyang because of my county, and there are nine wines brewed in spring ... I only offer them today." "Tribute wine" got its name. According to Bozhou Records, the ancient well for drinking water is the relic of Datong in the Liang Dynasty in the Southern and Northern Dynasties (532). The well water is clear and transparent, sweet and refreshing, and it is especially good for making wine, so it is named "Gujing Gongjiu". In the Song Dynasty, Bozhou's brewing industry was very developed, and the wine class reached "more than 1,". In the early Ming Dynasty, merchants with Huai surname set up a "Gongxing Bad Shop" in the reduced stores, which was famous for brewing "reduced wine". In the Qing Dynasty, Bozhou brewed a lot of wine, and Bozhou Records recorded: "Wine, sorghum wine is commonly called Daqu wine, and the highest one is called dry wine; Mingliu Liquor, also known as Xi 'ao, is said to have been named after Mr. Yi in Chen Xi. Small medicinal liquor, steamed with medicated leaven, but Xia Yue can dispel summer heat by drinking it; Fuzhen wine is red in color and sweet in taste; Old wine smells like Shaoxing wine; Three liquors, white and sweet, made of glutinous rice; Bamboo leaf green, Zhuangyuanhong and bergamot dew are all dyes of sorghum wine, which shows that Bozhou wine industry is developed. In 1925, there were 54 bad workshops in the city, which were famous as "three sheng and Zaiyuanyong bad workshops". In 1948, there were 18 bad shops left. In 1952, "Gongxing Brewery" closed down, and in 1958 it was changed to a small commune brewery to brew substitute wine. In the second year, it was converted into Gujing Winery, and this wine was put into production in 196.

Gujing Distillery takes local high-quality sorghum as raw materials, uses barley, wheat and peas to make koji, follows the old fermentation tank, inherits the mixed steaming and continuous fermentation technology, and uses modern brewing methods to improve it, learning from others, forming its own unique technology and brewing Gujing Distillery with unique style.

Gujing Distillery Liquor is crystal clear, fragrant as orchid, mellow, rich, moist and sticky, with a long aftertaste. Alcohol is divided into 38 degrees, 55 degrees and 6 degrees.