Macheng Laomijiu

Turn and dry the selected sticky rice.

Steam the sticky rice on the stove.

Brew rice wine with hand mixing.

Seal cylinder for preservation.

Macheng Laomijiu (rice wine) has a long brewing history of more than 1,000 years. It is mainly produced in Muzidian Town of the eastern mountain area of Macheng City, central China’s Hubei province, also called Dongshan Laomijiu.

The Laomijiu (rice wine) of Muzidian Town, Macheng City, has a long history. It is a provincial-level intangible cultural heritage as well as the national geographical indication protection products in Hubei.

There are more than 15,000 households under jurisdiction of Muzidian Town. They all make rice wine, contributing to the yearly output of over 6,000 tons.

The Muzidian Laomijiu enjoys brisk sales at home and abroad. (hubei.gov.cn by Ruan Xinqi)

Source: en.hubei.gov.cn