Yanglin Fei Wine

Yanglin Fei Wine

　　Yanglin Fei Wine is produced in Yanglin Town, Songming County, Yunnan Province. With a long history, this wine was once celebrated in poetry by Lan Mao, a renowned Ming Dynasty physician and author of the Compendium of Materia Medica of Southern Yunnan ("Dian Nan Ben Cao"), who while living in seclusion in Yanglin, described the thriving local brewing industry with the verse “Farm songs rise with early rice gold, peace paints spring wine bright.” In 1880, Chen Ding from Yanglin created Yanglin Fei Wine, which has a history of over a hundred years.

　  Yanglin Fei Wine is made by fermenting sorghum, rice, and barley into white spirit, which is then repeatedly distilled and purified before being blended with over ten types of traditional Chinese medicinal herbs such as codonopsis, dried tangerine peel, clove, jujube, and fennel, along with cane sugar and honey. The wine boasts a crystal-clear emerald green hue, a fragrant aroma free of medicinal harshness, and a refreshing taste that delights the palate.

　  Yanglin Fei Wine contains glucose, protein enzymes, vitamin A, vitamin C, fructose, jujube acid, essential oils, and other beneficial components. It is known to aid digestion, promote saliva production, nourish the spleen and lungs, invigorate qi, strengthen the heart, and enhance metabolism.

    It is said that moderate and regular consumption of this wine can invigorate blood circulation, improve overall health, harmonize internal organs, and prolong life. Because several of the key medicinal ingredients used in its preparation have tonic properties, it is referred to as “Fei Wine” (literally “Fat/Enriching Wine”). As a famous local liquor of Yunnan Province, Yanglin Fei Wine is beloved by many.