Jiu (foreign name: Liquor and Spirits, Baijiu), a common name for Chinese Liquor (in addition to fruit wine and rice wine), is also called shao jiu, Lao Baigan, burning knife, etc.

Chinese liquor has a compound aroma with esters as the main body, and USES kojis and distilleries as saccharifying starter, USES starch (sugar) raw materials, and is brewed by steaming, saccharification, fermentation, distillation, aging and blending.

Strictly speaking, the liquor made by mixing edible alcohol and edible spices cannot be considered as white wine. Liquor is mainly concentrated in renhuai of Guizhou, Yibin of Sichuan and Luzhou triangle of Sichuan in the upper reaches of the Yangtze River and The Chishui River basin. There are distilleries with the largest scale and the best quality in the world, which are the three famous liquors of China, namely Maowulu. The liquor industry cluster takes up half of the baihe Mountains of China's liquor industry.