Bailaoquan wine is a traditional famous wine of Han nationality with a long history. It began in Shang and Zhou Dynasties and flourished in Tang and Song Dynasties. It was named Bailaoquan Mountain and Tang and Li Bai. It is one of the oldest wines in China. High-quality sorghum is used as raw material, barley and peas are used as saccharifying and fermenting agents, and solid-state continuous slag fermentation is carried out in a dark cellar, carefully brewed by the traditional old six retort technology of mixed steaming and mixed burning, stored in the sea, naturally aged and scientifically blended.