Dukang wine is a famous Chinese historical and cultural wine. It is characterized by high-quality sorghum and rice as raw materials, pure wheat koji, and a unique process of "solid-state fermentation in mud cellars, mixed steaming and continuous grains, quality and quality of wine, and regional cellaring". It is a typical representative of Luzhou-flavor liquor in northern China.
In the Dukang brewery, in the steam of the upper retort, the busy figures of the brewing masters flashed dimly. Standing on their feet in the brewing workshop, with their dark, wrinkled and callused hands, they waved large shovels and quickly shoveled the raw materials.