The four famous wines refer to the four national famous wines selected at the first national wine appraisal meeting in 1952, namely: Kweichow Moutai, Shanxi Fenjiu, Sichuan Luzhou Qujiu, and Shaanxi Xifeng Liquor.

These four famous liquors have become typical representatives of the first four basic flavors of Chinese liquor. Kweichow Moutai represents the sauce-flavor type, Shanxi Fenjiu represents the light-flavor type, Sichuan Luzhou Laojiao represents the strong-flavor type, and Shaanxi Xifeng wine represents the phoenix-flavor type.

The four major flavors were immediately further established and developed through the continuous technological sublimation of these enterprises. The production standards of Moutai were set as special national standards, and Luzhou Laojiao’s strong-flavor liquor technology spread From Sichuan to north and south, it has spawned many strong-flavor liquor companies.

Extended information:

Chinese liquor has a compound aroma with esters as the main body. It uses koji and distiller's sake as saccharification fermentation agents, uses starchy (sugar) raw materials, and is cooked Various types of wine made from , saccharification, fermentation, distillation, aging and blending.

Strictly speaking, prepared wine made by blending edible alcohol and edible spices cannot be regarded as liquor.

Liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River basin. The triangle areas of Guizhou Renhuai, Sichuan Yibin, and Sichuan Luzhou are the largest and best-quality distilled liquor production areas in the world. They are respectively the three famous liquor producing areas in China. Mao Wulu, its liquor industry cluster accounts for half of China’s liquor industry.