Lingering Aroma Mellow Taste(2)

The process of authentic Changle sweet wine is not complicated but very meticulous. It requires carefully selected 'Sanlicun' sticky rice, soaked and repeatedly washed with deep well water. The drained rice is then steamed in a traditional wooden steamer. After cooling, high-quality local yeast is sprinkled on the cooked rice, which is then sealed in jars and naturally fermented in a greenhouse at about 30 degrees Celsius. After about 2 to 3 days, upon opening the jar, a full-bodied wine aroma greets you. Then, heated and blended with fresh eggs, it turns into a warm soup enjoyed by every household during the winter in Hunan Province.