Kongfu Jiajiu (Kong Family Liquor)

Kongfu Jiajiu traces its lineage to the Kong family's private brewery, said to have served the household for over two thousand years without selling to the public. In 1958 the old Kong brewery was reorganised by the Shandong government into the state-owned Qufu County Winery on the site of the former Fushunyuan outside the city's west gate, renamed Qufu Winery in 1962, the forerunner of today's Qufu Kongfu Jiajiu Liquor Co.

Kongfu Jiajiu is known nationwide for its strong-aroma low-proof baijiu, first developed in 1985 from five grains fermented with high-temperature wheat koji in old cellars; it rose to fame in the 1995 inaugural CCTV prime-bid competition and stands among the signature liquors of Shandong.

Its brewing carries on the Kong family's old methods, using sorghum as the main grain with wheat and other cereals, fermented in solid state within old mud cellars, then distilled and aged long before careful blending, prized for a rich cellar aroma and a sweet, clean finish typical of Shandong baijiu.

The Kongfu Jiajiu brewing technique was listed as provincial intangible heritage of Shandong in 2013; the brand was among the first Jining time-honoured brands and recommended for the seventh batch of Shandong time-honoured brands, though it is not a MOFCOM-recognised China Time-Honoured Brand, so its standing is marked provisional.