There are many delicious wines in the north, such as Erguotou and Fenjiu.
"Erguotou" is the "Guotou" wine made when the raw materials are fired in the second pot. This wine is the purest, has no peculiar smell, is high in concentration but not strong, and is really mellow and fragrant. If you only take 60-degree wine, put it in jars and seal it underground, and after a long period of aging, the wine will taste better and it will become the famous "cellar wine".
Beijing has a long history of brewing liquor. By the mid-Qing Dynasty, the capital's shochu workshops carried out technological reforms in order to improve the quality of shochu. The one used as a cooler when steaming wine is called a tin pot, also known as a heavenly pot. When steaming wine, it is necessary to separate the distilled wine vapor, the "wine head" that flows out after being cooled by the cold water put into the tin pot for the first time, and the "wine head" that flows out after being cooled by the cold water that is put into the tin pot for the third time. "Tail" proposed other treatments, because the wine cooled in the first and third pots contains a variety of low-boiling substances and has a mixed taste, so the winery only extracts the mellow wine that is put into the tin pot for the second time. The wine that flows out after being cooled by cold water is named "Erguotou".