Lidu Liquor-Brewing Technique

The Lidu liquor-brewing craft was born in Lidu town, Jinxian county, Nanchang, traceable to the Yuan dynasty, and the excavated Yuan-era fermentation pits are over eight hundred years old, the earliest and most complete baijiu-distillery ruins in China; the craft entered the first Jiangxi provincial ICH list in 2006, and the site was named among the sixth batch of major nationally protected sites the same year.

Using local glutinous rice, the craft works the ancient Yuan-era pits by solid-state fermentation and mixed steaming handed down through five generations, with the master controlling heat and ratios by experience to make a multi-aroma baijiu of rich, light, sauce and rice notes in one sip.

Lidu liquor is a living fossil of Chinese baijiu history, its Yuan-dynasty distillery ruins called the cradle of Chinese baijiu culture, with outstanding historical, scientific and artistic value for the study of distilled-liquor origins and the evolution of brewing.

The brewing craft and ancient pits can be visited at the Lidu Yuan-dynasty distillery ruins in Lidu town, Jinxian county, Nanchang.