Kedi Lao Wine

Kedi Lao Wine

　　Kedi Lao Wine

　　Kedi Lao refers to the fruit of the Dipterocarpus turbinatus tree, which belongs to the genus Elaeocarpus in the family Elaeocarpaceae and is a perennial evergreen tree. In Yunnan, it is mainly distributed in Baoshan, Dehong, Simao, Lincang, Xishuangbanna, and other prefectures or regions. The Jiubao Anle and Xiaochang Youzhuba areas are the main production zones for Kedi Lao in Lianghe, yielding over ten thousand kilograms of fresh Kedi Lao fruit per year.

　　Currently, there are many types of alcoholic beverages, but no matter which kind, because they all contain alcohol, they can easily irritate the throat, often leading to side effects such as a dry and inflamed mouthfeel. The hardworking and ingenious people of Lianghe use fresh Kedi Lao fruit as the main ingredient, soaking it in high-proof rice wine, and blending it with a measured amount of rock sugar, wild honey, and other supplementary ingredients to create a healthy liquor that is cooling, detoxifying, throat-moistening, and saliva-promoting. All the ingredients used in Kedi Lao Wine are natural substances, with no synthetic additives. The Kedi Lao fruit itself boasts unique flavors — sour, bitter, astringent, with a sweet aftertaste — and offers benefits such as relieving coughs, soothing the throat, generating body fluids, and quenching thirst.