The bad brine, is a scientific method from the old wine lees to extract the aroma of the lees juice, and then with the spicy sauce. The refined aromatic lees brine is transparent and sediment-free.
It highlights the aroma of aged wine dregs, has moderate fresh and salty taste, and can be dipped by meat and vegetable, and is suitable for steaming, dipping, soup and stir-fry.