Qingxi Daqu

Qingxi Daqu

　　A Guizhou specialty—Qingxi Daqu is brewed using high-quality sorghum as the main ingredient. After processing with mineral water, it is stored in specially designed cellars for an extended period before being refined into the final product.

　　 Qingxi Daqu is known for its crystal-clear appearance, rich aroma, cool and sweet taste, and long-lasting aftertaste.

　　 Specialty Culture: When did winemaking begin in Guizhou? According to existing records, as early as the Warring States period over 2,100 years ago, the beautiful mountains and rivers of Guizhou were already filled with the fragrance of fine wine. Historical documents indicate that a type of Jiujang wine was produced in the region during that time. During the Han Dynasty, Guizhou’s winemaking entered a new stage. Historical records state that Emperor Wu of Han once tasted the wine from ancient Renhuai and highly praised it. During the Northern and Southern Dynasties, the region was already capable of producing spirits with a relatively high alcohol content. During the Sui, Tang, and Five Dynasties periods, a type of “nüjiu” (female wine) emerged. In ancient times, this referred to young female slaves who brewed wine, but later it gradually became the name of the wine itself. The Song Dynasty text "Quxiao Jiwen" by Zhu Bian recorded 200 kinds of famous wines at the time, among which the "Zangke Wine" and "Fengqu Wine" produced in what is now Guizhou were already quite well-known. After the Yuan and Ming dynasties, especially during the three-hundred-year span of the Qing Dynasty, the fine tradition of Guizhou winemaking was further promoted. In the classic Qing Dynasty novel "Jinghua Yuan," over fifty kinds of famous wines from across the country were mentioned, including Guizhou’s Miao Wine and Jia Wine. Regarding Miao Wine, the "Guizhou Tongzhi" from the Qianlong era states that it was mainly produced in the various counties of Duyun Prefecture and brewed and consumed by the Miao and Bouyei peoples. It was described as “red in color and rich in flavor.” Li Zongfang’s "Qian Ji" noted that Jia Wine used grains as its raw material and “first employed the method for brewing distilled spirits, then the method for brewing white liquor” to complete the process. Other local specialties such as Gouteng Wine and Cili Sticky Rice Wine also each had their unique characteristics. Among these, the most notable were the "Renhuai Mao Tai Chun" and "Mao Tai Shao" from Renhuai, which, after centuries of refinement, gradually developed into the world-renowned "Maotai Liquor."

　　 Guizhou’s famous liquors, whether in terms of quantity and quality, style, or unique features, rank among the best both domestically and internationally. As the Qing Dynasty scholar and poet Zheng Zhen once praised: "Wine reigns supreme in the land of Qian." Guizhou is truly a land with a long history as a hometown of famous wines.

　　 Specialty Efficacy: With a bitter, sweet, and spicy taste, warm nature, and slight toxicity, it enters the heart, liver, lung, and stomach meridians. It can promote blood circulation, resist cold, invigorate the spleen, warm the middle, and enhance the efficacy of medicine. It is primarily used to treat wind-cold arthralgia, muscle spasms, chest impediment, and cold pain in the heart and abdomen.